Capt Steve
US Veteran
- Joined
- Mar 17, 2008
- Messages
- 1,678
- Reaction score
- 3,014
Christmas day and nine hungry folks for dinner. My dad said he wanted to buy the meat so I let him....9.83 lbs of "PRIME" standing rib (4 ribs), roast. I apply a nice dry rub consisting of Au Jus gravy mix, dried oregano, garlic powder, cracked black pepper and onion soup mix. Rub thoroughly all over the roast then drizzle Worcestershire Sauce, extra virgin olive oil and a little red wine to create what I call my "Muddy rub".
Into a 475 degree oven for 20 minutes, this sears and seals the outside nicely. Open the oven and bleed off the excess heat and cook at 325 until the meat thermometer reaches 140 (145= Rare). Pull it out and tent it in several layers of aluminum foil and wrap it up in a couple of dish towels. Very important: At this point let it rest for 15 minutes before carving. The meat temp will come up about 5- 8 degrees while it rests. Blackened, crispy and crunchy on the outside - juicy and tender on the inside. The end cuts are medium, the middle is rare and everything in between is medium rare.
Here is the first cut right down the middle:
9.83 lbs @ $12.99 a lb, 9 hungry people...leftovers? 4 bones, Priceless!
Into a 475 degree oven for 20 minutes, this sears and seals the outside nicely. Open the oven and bleed off the excess heat and cook at 325 until the meat thermometer reaches 140 (145= Rare). Pull it out and tent it in several layers of aluminum foil and wrap it up in a couple of dish towels. Very important: At this point let it rest for 15 minutes before carving. The meat temp will come up about 5- 8 degrees while it rests. Blackened, crispy and crunchy on the outside - juicy and tender on the inside. The end cuts are medium, the middle is rare and everything in between is medium rare.
Here is the first cut right down the middle:
9.83 lbs @ $12.99 a lb, 9 hungry people...leftovers? 4 bones, Priceless!
