Finally decided to do that rib roast I Frenched from one of the 103 sub primal rib sections I got from CPB. It had been in the freezer for months and screamed at me every time I opened the freezer. Invited a few close friends that I know have been acting responsibly through the pandemic and the plan was laid. This was not a plated, multi-course meal but a simple meal served with good food buffet style. The roast was delivered at 30 pounds and by the time I trimmed and dressed it, finished weight was right at 25 pounds.
Here are the roasts upon delivery
Rib tips trimmed off and Frenched
This is getting cooked on Saturday so I got it out of the freezer the previous Friday to defrost then on Wednesday (3 days before cooking) I split the roast down the ribs right along the meat leaving about an inch not cut. The whole thing, including inside between the meat and the bones, was dry brined with pink Himalayan sea salt and put back in the fridge. The day before it was to be cooked I got it back out, mixed up a batch of Jeff's Texas rub minus the salt and applied a heavy coat over the entire roast. It was then tied off and back into the fridge till the next day.
Here it is after being seasoned and tied off
Next day....time to light a fire!!
Make the Au Jus
Get the mushrooms ready
Make the gravy for the mashed potatoes
Get the asparagus ready: lots of butter, shaved pecans, and dried cranberries. This is SOOOO good!!
Roast coming along nicely
Garlic mashed potatoes with sour cream and chives. Ugly pic. They really aren't yellow
Nice and juicy
Sliced....well some of it is
The whole spread
Dinner plated with all the goodies and a nice dollop of horseradish for the prime rib
This was a really good meal!! The flavor of the meat from cooking it on the Santa Maria was amazing. My only take away is that cooking it this way you'll never get that perfect edge to edge pink. The heat from the fire is so intense that the outside gets more done than I'd like before the inside gets to the 125* temp. Still in all, the meat had a world class flavor. The asparagus was a huge hit also. I did it like this on a whim back during the holidays and everybody raved about it. Seemed fitting to do it again and was met with the same accolades. Sadly though I had to cut the rib bones off. The roast was just way too big and there wasn't enough room for it to spin. The ribs would have gotten hung up in the firewood. As it was, even after cutting the ribs off there was only about 3" of clearance to the fire. h well, a small price to pay for such a good meal. We have lots of leftover PR that will make for several more meals and some trimmings that will make for a darned good soup or stew. We will eat well of this big ol' chink of meat, that's for sure. This one is a wrap and thanks for dropping in.
Robert
Here are the roasts upon delivery
Rib tips trimmed off and Frenched
This is getting cooked on Saturday so I got it out of the freezer the previous Friday to defrost then on Wednesday (3 days before cooking) I split the roast down the ribs right along the meat leaving about an inch not cut. The whole thing, including inside between the meat and the bones, was dry brined with pink Himalayan sea salt and put back in the fridge. The day before it was to be cooked I got it back out, mixed up a batch of Jeff's Texas rub minus the salt and applied a heavy coat over the entire roast. It was then tied off and back into the fridge till the next day.
Here it is after being seasoned and tied off
Next day....time to light a fire!!
Make the Au Jus
Get the mushrooms ready
Make the gravy for the mashed potatoes
Get the asparagus ready: lots of butter, shaved pecans, and dried cranberries. This is SOOOO good!!
Roast coming along nicely
Garlic mashed potatoes with sour cream and chives. Ugly pic. They really aren't yellow
Nice and juicy
Sliced....well some of it is
The whole spread
Dinner plated with all the goodies and a nice dollop of horseradish for the prime rib
This was a really good meal!! The flavor of the meat from cooking it on the Santa Maria was amazing. My only take away is that cooking it this way you'll never get that perfect edge to edge pink. The heat from the fire is so intense that the outside gets more done than I'd like before the inside gets to the 125* temp. Still in all, the meat had a world class flavor. The asparagus was a huge hit also. I did it like this on a whim back during the holidays and everybody raved about it. Seemed fitting to do it again and was met with the same accolades. Sadly though I had to cut the rib bones off. The roast was just way too big and there wasn't enough room for it to spin. The ribs would have gotten hung up in the firewood. As it was, even after cutting the ribs off there was only about 3" of clearance to the fire. h well, a small price to pay for such a good meal. We have lots of leftover PR that will make for several more meals and some trimmings that will make for a darned good soup or stew. We will eat well of this big ol' chink of meat, that's for sure. This one is a wrap and thanks for dropping in.
Robert
