This was done in an oven because it's to cold outside.
Before I even went out and looked for a roast there was lots of discussion and advice. Many Thanks to all.
http://www.letstalkbbq.com/index.php?topic=7957.0Butcher cutting out bones 4 to 7
I also had him cut off the bones and tie back on. This worked out real well.
I like to post these to show the difference in price. This is for Black Angus
Into the fridge for about 1 1/2 days to dry out a bit.
Ingredients.
All rubbed up.
Cliff adds garlic, I add garlic
. One note here, I would have expected the garlic to be soft when finished. It was not.
Into the oven. Start time 9:15am
Oven double check. Oven has about a 15F temp swing.
Must have Yorkshire Pudding.
Roast was pulled @134F and lightly tented on the counter. Raised oven to 475F. Roast back in.
Pulled out after about 7min. You will have smoke coming from your oven and wife will not be happy
Pudding out, have this mastered
Fat little bugger.
Plate.
This roast was absolutely perfect, for my anyway. Very tender.
I used a combination of recipes.
http://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.htmlAnd,
http://www.finecooking.com/recipes/slow-roasted-beef-standing-rib-roast.aspxI was not a real big fan of the rub. Not bad but not great.
I was aiming to have the roast finished at 5pm. That's 8hrs. I would not have been done so for the last 2hrs I kept a close eye and bumped up the temp to finish. Never higher than 170Fish.
