What is your BEST recipe for a Standing Rib Roast or a similar (beef) boneless roast? Grill, smoker, oven.... everything goes! Thanks! Uro.
For this recipe you will need: 6 lb standing rib roast 1/2 cup of fresh horseradish 1 TB of fresh rosemary 1 TB fresh thyme 3 TB of kosher salt (2 TB of this was smoked salt) heavy pinch of crushed black pepper 4 cloves of garlic finely diced Heavy glug of olive oil About 2 hours before you are ready to start throw the meat on the counter to come up to room temperature. Chop all the herbs and combine all ingredients until it a paste: Rub the meat. Throw the meat in a 250 degree oven until internal temperature of 115 degrees (25 minutes a lb). A roasting rack is preferred however; if you are cheap just throw it in a large oven safe pan ribs down. Remove, cover loosely with foil, set aside, and jack the oven up to 500 (550 if you can do it). Throw it back in the oven until the crust is crispy (about 10 minutes). Serve and enjoy! Its crazy delicious. You may way to cut down on the salt a little if you dont like such assertive seasoning.
Cut it up into ribeye steaks and sear for a few minutes on each side.... Otherwise, I do similar to the post above, but in a 250 degree Big Green Egg (Indirect heat). When it hits 120 internal temp, crank the heat up to 500 or so, and do a sear for about 10 minutes. If you can go lower than 250 (200) it would probably be better, but will take a lot longer.
Thanks guys! I was thinking of doing it on my BGE but I didn't know if you could get the classic taste like you get at a really good chop house.
Proven variation with a rib-on prime. Get a 5-6 lb prime rib (109 as the industry calls it) If you can, get one with the fat cap included. If you can't find one ask your butcher for the fat cap scraps, it will be free. Get a box of kosher salt, pepper mill, granulated garlic. Leave meat on the bone and put a liberal dose of kosher salt, cracked pepper, and garlic. Lay the fat cap or fat scrap over the roast. Toss in an oven at the same temperature as above, pull at internal temp of 110-115 and let rest for 15 minutes before shucking. At rest, lay rib large side down on cutting board (bones pointing up). Use a sharp knife and chase the bone along the curvature to separate from meat. Freeze bones/rib meat for later use. Pick an end and cut from there. Once you have served, place rib cut end down on board.
http://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.html Have done this twice since Christmas but have really seasoned the roast with salt and ground pepper beforehand. It really is incredible. So much so that this is my first post on this site!!
Sounds good- trying it today. What's the right way for carving it once it's done...Take it off the bone and clean around the lean meat or take it off the bone and carve slices out of the whole thing, including the fatty edges? If you can, both.
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Very, very good, When it first went in the oven, the smell of all that horseradish permeating that part of our place had me thinking it would be overpowering but it mellowed rather nicely. The crust was the best part! Thanks for the recipe.
Yep, that's the reason in my post I said to cut it up into ribeyes and sear. The issue with prime rib is that you cut up a nice piece of meat, but only have the crust on the outside edge. If you cut it up into ribeyes, rub, then sear, you get alot more of the crust. I guess I'm just not a prime rib roast kind of guy.
