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Standing Rib Roast (many pics) message has embedded images

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Posted by: Fidel on 2007/10/06 21:27:06  

What an awesome meal. Started with EVOO, kosher salt, and DP Cowlick:



Put it on for a quick sear, about 90 second per side at 650+


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:



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.


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.

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