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klearly
Starting Member
2 Posts |
 Posted - 12/19/2007 : 08:24:45
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There are lots of standing rib roast recipes on the Web and I'll bet just about everyone here has a favorite; here's what I like to do with mine:
Make sure it has a good fat cap that covers as much of the top as possible. The prepacked supermarket roasts I see are usually trimmed too close for my liking so I order mine in advance with specific trimming instructions.
Start by removing the bones and then separate the cap from the meat. You don't have to completely remove it; if you leave a "hinge" it can be opened. Put whatever seasonings you want (I like salt, pepper, garlic, onion, and a touch of rosemary and maybe some oregano, basil, and other herbs) on top of the meat and then flip the cap back into place. Put the same seasonings between the meat and the bones and then put the bones back into place; tie the roast back together using butcher/white cotton string or unwaxed & unflavored dental floss. Season the outside as desired.
Some people like to cut slits in the roast and then stuff it with garlic slivers. I've done this before and find that I like it better if I saute the garlic a little first to make it a little more mild. I like my rib roasts rare so the garlic doesn't cook as much as it would if I was taking the meat to medium or beyond.
You can cook it at traditional oven temperatures if you want the roast to have the edge-to-center color progression of gray to red, or you can use lower temperatures like 225-250 for a more even red color. I like to use oak or oak and hickory for smoke and cook to 115-120 degrees, and then it goes from the grill to the plate and gets tented with foil for 15-20 minutes prior to slicing. Because I cook only to rare (anything beyond that is a CRIME!! ) my Weber kettle works fine as it's not that long of a cook.
One side effect of buying a standing rib roast is that you can cut yourself some nice meaty ribs if you want (supermarket beef ribs are usually too bony for me). If the ribs don't get eaten with the roast they can be grilled a day or 2 later, regardless of whether or not they were cooked with the roast.
Brad |
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