My wife's family was suppose to come to our house for Christmas last Friday night but the weather didn't cooperate and they weren't able to make it. The weather did however clear up on Saturday and we got a call saying they were on there way. CRAP!!! I've got to get these rib roasts going after all. With it being such last minute and the temp outside was like -20 I decided to just throw them in the oven. This was the first time I've ever cooked a rib roast in the oven as I usually do them on my kettle or my UDS. Seasoned up with Tatonka Dust, Sea Salt and a small amount of Canadian Steak seasoning and into a pan with some beef broth at 250 degrees for about 4 hours until the internal temps were what I was looking for. Most of us like the meat nice and red and the others don't so it worked out perfect to have a smaller roast and a bigger roast. The bigger roast was pulled out at about 135 degrees and the smaller roast was up around 145-150 which was good for them. I have to say that I definitely like my prime rib much better when I cook them on the kettle or UDS. I was a little disappointed but everyone else loved it. That little bit of smoke flavor makes all the difference in the world for me. Sorry about the horrible last minute pics.
All rubbed up and in the pan with some broth ready for the oven.
http://s802.photobucket.com/user/rb.../IMG_20131229_095608_981_zpsz47qwpmc.jpg.html
I didn't get a picture of the roasts being sliced as I just sliced them for people as they walked by but here is my plate.
http://s802.photobucket.com/user/rb.../IMG_20131229_131704_240_zpswvz5vagw.jpg.html
All rubbed up and in the pan with some broth ready for the oven.
http://s802.photobucket.com/user/rb.../IMG_20131229_095608_981_zpsz47qwpmc.jpg.html
I didn't get a picture of the roasts being sliced as I just sliced them for people as they walked by but here is my plate.
http://s802.photobucket.com/user/rb.../IMG_20131229_131704_240_zpswvz5vagw.jpg.html
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