Standing rib roast.
 

I know its not wild game but I also know there are some pros on here. I am thinking about tackling a whole standing rib roast for Xmas eve dinner (15-17 lbs.) I have a grill with rotisserie and rotisserie burner. My butcher said its easy, rub with salt, pepper, and garlic, and leave it on until internal is about 140, then let stand for about 10 minutes. Anybody on here ever done one of these and if so what temps did you cook at, and about how long per pound am I looking to get internal to 140.
Any other tips or comments are welcome
Thanks

I'd trust Alton Brown with a standing rib roast:

http://www.foodnetwork.com/recipes/a...ipe/index.html

Good luck!

Al

325/lb straight through, take out at 135 degrees, let rest.

Slow method. 425 for first 20min then down to 325 to finish her off. Took her out at 125. Internal temp got up to about 130 during rest. Ended up about medium rare.


Fast Method put it on the middle shelf of a preheated 450 degree oven...after 30 minutes turn the oven down to 400 cook it to an internal temp of 120 degrees, take it out of the oven and let it rest at least half an hour....(the temp will continue to rise quite a bit)


rib roast (about 3 pounds), so this is based on that.
Let the roast sit on the counter for a couple hours to come to room temp.

Peel and run thru a press about 7-8 cloves of garlic. Add about a large palm full of kosher salt. Add about a palm full of chopped fresh rosemary leaves. Add about 3 tablespoon of prepared horseradish. Add enough olive oil to make a paste of all this. You should end up with about a half a cup of paste.

Place the roast in a roasting pan, smear the paste on all sides of the roast. Turn the roast rib side down. You can add onions, carrots and celery to the roasting pan if you want. You can also add potatoes if your plan on serving roasted potatoes.

Place the pan in a pre-heated 325 degree oven, and roast about 20 minutes per pound. An instant read thermometer should read 125-135 degrees when stuck in the middle. (That is for a bit less than medium rare). When it reaches that temp, remove from the oven and place the roast on a cutting board. Cover with foil and let rest about 15-20 minutes.....the carryover cooking will bring the center to about 140-145 degrees. If you are doing a large roast (3 ribs or more), you will have a variety of doneness.....medium to medium rare on the ends and medium rare to rare in the middle. With a 2-rib roast, it will be mostly a bit less than medium rare throughout.

While the roast is resting, remove the veggies from the pan (if you put them in), and toss them or save them in the warm oven to serve as a side. De-glaze the pan with some cabernet or merlot, and a bit of beef broth. Reduce to make an Au Jus.....

add any juices from the carving board to your Au Jus.

Serve with Au Jus, and a creamy horseradish sauce if you wish.


Weber with 3 zone heating and when you turn the middle zone off the grill acts like a convection oven.... I preheat the grill to 350ish.......put the meat in....with a thermometer inserted of course....cook till thermometer reaches about 135.