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Standing Rib Roast Thanksgiving Plan

shooterrick

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Because Sandy and I are going home to Missouri for Christmass we are not having the traditional huge blowout at Thanksgiving.  I talked her into letting me do a Standing Rib Roast for just the 2 of us.  As I was thinking about this cook,  my instinct began to nag me.  There are just some cuts of meat that should be kept simple and not overseasoned.  This is the plan. 

Night before: prepare fresh Black ground pepper,  sea salt, garlic granules, and Juniper ground.  Rub roast well and  place in the fridge overnight. 

Smoke on the Lang at 225 F  until internal temp is about 120 F. with Pecan.  Foil in a pan with a splash of beef broth and fresh Rosemary out of my bed, to internal temp of 145 F.  Pull and Rest. 

Collect the drippings and make aujas. 

Sides:  Shooters Roasted taters and mushrooms,  steamed asparagus,  Sandys Cin. Rolls or Apple Pie. 

Sounds like a plan but if ya think I am off base with the roast let me know.
 

mballi3011

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I agree there Rick. Simple on a very tastey hunk of meat. Prime rib, standing rib are both a simple pleasure to eat. They should be savoried by themselve. Let the meat sing by itself I say.
 

tigerregis

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Try to find one with the longest ribs and the smallest cap. You don't want to pay for a rib roast and end up with mostly chuck. Good luck and happy Thanksgiving.
 

shooterrick

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Well thanks but i already bought the roast.  LOL  This one looks good but is choice not prime.  Best I could find local without a second mortgage! 
Try to find one with the longest ribs and the smallest cap. You don't want to pay for a rib roast and end up with mostly chuck. Good luck and happy Thanksgiving.
 

eman

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Only thing i see wrong w/ it is i'm not there!

 You and ms. sandy have a safe trip and a  happy Thanksgiving
 

squirrel

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That sounds great Rick. I'm planning on doing one myself, just for me!
 I do use English Prime Rib rub I got from The Spice House. Not only does it add great flavor to the roast, it really stands out in the au jus. I do agree about not overseasoning such an awesome cut of meat!
 

pineywoods

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I don't take the meat temp that high personally I find that 138-140 will give you a nice medium rare after the temp continues to rise while resting a few minutes. Wife likes her's mooing which for me means 128-130 or so but that's too rare for my tastes. I agree with the keep the spices simple
 

dairyman

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I'm doing the same thing on Thanksgiving. We're doing our big dinner tomorrow, which i'll be smoking a turkey and ham. I'm going to seer the rib roast on the grill first and then put it in the smoker. Seasoning it with just salt, pepper, and garlic. It's my first rib roast so take my input with a grain of salt.
 

chefrob

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sounds good rick, i'm with piney's wife but cook it to suit you and the mrs.........
 

raptor700

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Oh Yeah, I'm in the (pull at 130*) class! And I like the simple spice; Black pepper, salt, and maybe some garlic. Can't wait to see this beauty! 
 

shooterrick

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We prefer all our beef medium rare so will modify the pull temp to 135 and account for the rise internal when resting.  Just got back from shopping with Sandy for the rest of the sides except asparagus which we will get fresh as possible this week.  MMMMM
 

Bearcarver

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This is gonna be a thing of beauty---I can't wait!

Do I have to wear those special 3-D glasses again, to protect my appetite, and to keep from blowing out my salivary glands?

Bear
 

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