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Post by gracoman on Dec 28, 2016 11:42:47 GMT -5
I started with close to a 13 pound Prime standing rib roast, frenched it, removed the bones, tied them back on, coated it with oil, and rubbed with a mix of Montreal seasoning and Meathead's big bad beef rub. Wrapped the thing in plastic for an overnight rest in the fridge. Next I made up a batch of the Pioneer Woman's 9 hour Burgundy Mushrooms. These are extremely flavorful and pair well with beef. These are always a hit and highly recommended Slow cook the roast indirect at 210ºF until the internal temp reaches 115º to 120ºF then remove for a rest, tented with foil, while bringing the cooker up to searing temperature Remove the ribs and throw the roast back on the cooker. Ideally you will have your camera handy because If you don't and have to look for it in the house you might return to something like this The dome was closed in short order The roast survived but my picture taking was over for the night so you'll have to excuse my lack of sliced and/or plated pics. Christmas dinner came with a show this year and I heard myself telling guests it was supposed to look that way
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