eggheadforum.com

Egghead Forum

forums | help

Post a reply to in "EggHead Forum"

Name/Handle:

email*:

Subject:

topic icon:

boardcode:

Color: Size: Close all tags

Message:

emoticons

[b]Fidel wrote:[/b]
[quote][b]What an awesome meal.  Started with EVOO, kosher salt, and DP Cowlick:[p][url=http://photobucket.com][img size=800]http://i196.photobucket.com/albums/aa296/dannynoonanphotos/Prep1Small.jpg[/img][/url][p][br][url=http://photobucket.com][img size=800]http://i196.photobucket.com/albums/aa296/dannynoonanphotos/Prep2Small.jpg[/img][/url][p][br]Put it on for a quick sear, about 90 second per side at 650+[p][url=http://photobucket.com][img size=1024]http://i196.photobucket.com/albums/aa296/dannynoonanphotos/Fire2Small.jpg[/img][/url][p][br]After the sear roasted it at 315 indirect until the internal was 125, then let it rest under a foil tent for about 20 minutes.  It came up to 132 internal:[p][url=http://photobucket.com][img size=1024]http://i196.photobucket.com/albums/aa296/dannynoonanphotos/RoastingSmall.jpg[/img][/url][p][br][url=http://photobucket.com][img size=800]http://i196.photobucket.com/albums/aa296/dannynoonanphotos/Done2small.jpg[/img][/url][p][br]Then I removed the ribs and carved it into slices about 3/4 inch thick.  It was a big hit with the wife and picky kids.  Served it with garlic parmesan mashed potatoes and grilled asparagus.[p][url=http://photobucket.com][img size=1024]http://i196.photobucket.com/albums/aa296/dannynoonanphotos/Carved2small.jpg[/img][/url][p][br]Many thanks to Mad Max and others on the cooking temps.  This is a must do.  I can't wait to dig into the ribs at halftime of the Florida-LSU game.[/b][br][/quote]

Guests, please use the guest password found in the grapic below.
Members, please enter your username and password.

Username:

Use my handle.

Password:

Guest Password:

* - your email address will only be available to registered users.

Topic History of: Standing Rib Roast (many pics)
Max. showing the last 6 posts - (Last post first)

Author	Message
EagerEgger	Fidel, When you order this cut of meat, what do you ask for specifically? I have found that my local Supermarket can come up with almost any cut of meat if I give them a bit of time. Mike
mad max beyond eggdome	Fidel, glad it all turned out good for you. . .way to go!!!
DynaGreaseball	Fidel, I would have only one suggestion....... Don't get rid of that camera!
UnConundrum	Fidel, Ah!!! My favorite cut of beef. Looks like you did a great job. Enjoy those ribs.
Fidel	JudyFoodie, I improvised to get the temp down. I seared it direct on the cast iron grid. As it was resting I pulled the hot cast iron, put in the plate setter, and then the OEM grid. It came down to 325 within 15 minutes then settled on 315, so I left it there. Do drip pan, but there was so much liquid when I carved it we reduced that liquid just a bit for an au jus. It was terrific.
JudyFoodie	Fidel, Looks awesome!!! I did one a few weeks ago...ahh the memories. Did you do any gravy or au jus gravy? I noticed you didn't use a drip pan. How long did it take for the temp to come down and stabilize for the roasting time? Judy

Member Login