My Easter weekend plans got derailed in a big way. I'd planned to make this meal on Saturday and just do something low key and simple on Sunday. Turned out we were smack in the middle of a treacherous band of storms predicted to come through on Saturday afternoon so I nixed my idea and moved this to Sunday. The plan was to do this on the rotisserie of the Santa Maria grill but Sunday brought "wind advisories" from the NWS. Yep, we had 30 to 40 mile an hour winds all day. Prudence told me that it probably wouldn't be a good idea to try cooking with an open fire in winds like that. I'd be likely to cook everything but the prime rib. Had to change plans again and fire up the Rec Tec.
This is a 7 1/2 lb 3-bone prime rib I cut from the first Certified Piedmontese 103 sub primal rib sections I got. Cross sliced the top and applied a nice coating of my beef rub
Roast on the Rec Tec
Doing some CI grilled asparagus with butter, cranberries, and shaved almonds
Made a loaf of Tracy's favorite banana nut bread. Got plans with this for dessert
About 2 hours in. This is looking really good so far
Easter Sunday CG-61 margaritas. The Monterey is my oldest daughter's ship
Asparagus on the grill
Gravy made from the drippings off the prime rib.
Caramel rum sauce for the banana nut bread
Whipping up some garlic mashed potatoes. While this is all going on I have fresh croissants on the grill
Prime rib done
My my, look at that. Prime rib perfection!! Ya just gotta love instant read thermometers to take the guess work out of cooking temp
The whole spread. This was a bit insane for two people but we suffered through
Money shot. My plate with all the goodies
A special treat for one very spoiled Beagle. One of the three bones
Dessert. The banana nut bread warmed, topped with the caramel rum sauce, and French vanilla ice cream on the side
Turns out that
Bearcarver
was right when he laughed off my statement about keeping it simple and low key for Easter 
I really did have those plans but things just didn't work out with the weather. That's OK though. I don't mind a bit being wrong in order to enjoy a meal like this. It was outstanding!! There is nothing about it that I'd change if I had to do it again...which I know I will be some time very soon. Nice slow cook on the PR. Ran the Rec Tec at 235 and took about 4 hours to reach temp. When it hit 128 I turned the grill off and just let it sit while I cooked the croissants and mixed up the mashed potatoes. IT was at 132 when I took it in the house to slice. Perfect on all counts IMHO. Had a nice little crust from the rub but inside was so moist, tender, and flavorful. Tracy said the best PR yet but I'm not totally in agreement. I'd put it in the top two though The only one that may have been better IMO was the one I did at Christmas on the SM.
Oh well, it's a wrap. Hope everybody had a safe and blessed Easter
Robert
This is a 7 1/2 lb 3-bone prime rib I cut from the first Certified Piedmontese 103 sub primal rib sections I got. Cross sliced the top and applied a nice coating of my beef rub
Roast on the Rec Tec
Doing some CI grilled asparagus with butter, cranberries, and shaved almonds
Made a loaf of Tracy's favorite banana nut bread. Got plans with this for dessert
About 2 hours in. This is looking really good so far
Easter Sunday CG-61 margaritas. The Monterey is my oldest daughter's ship
Asparagus on the grill
Gravy made from the drippings off the prime rib.
Caramel rum sauce for the banana nut bread
Whipping up some garlic mashed potatoes. While this is all going on I have fresh croissants on the grill
Prime rib done
My my, look at that. Prime rib perfection!! Ya just gotta love instant read thermometers to take the guess work out of cooking temp
The whole spread. This was a bit insane for two people but we suffered through
Money shot. My plate with all the goodies
A special treat for one very spoiled Beagle. One of the three bones
Dessert. The banana nut bread warmed, topped with the caramel rum sauce, and French vanilla ice cream on the side
Turns out that
Bearcarver
was right when he laughed off my statement about keeping it simple and low key for Easter I really did have those plans but things just didn't work out with the weather. That's OK though. I don't mind a bit being wrong in order to enjoy a meal like this. It was outstanding!! There is nothing about it that I'd change if I had to do it again...which I know I will be some time very soon. Nice slow cook on the PR. Ran the Rec Tec at 235 and took about 4 hours to reach temp. When it hit 128 I turned the grill off and just let it sit while I cooked the croissants and mixed up the mashed potatoes. IT was at 132 when I took it in the house to slice. Perfect on all counts IMHO. Had a nice little crust from the rub but inside was so moist, tender, and flavorful. Tracy said the best PR yet but I'm not totally in agreement. I'd put it in the top two though The only one that may have been better IMO was the one I did at Christmas on the SM.Oh well, it's a wrap. Hope everybody had a safe and blessed Easter
Robert
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