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Found 3 results

  1. I made this for Christmas dinner to feed a family of ten. I had just enough left over for lunch the next day, but I also cooked the bones down further to make a nice beef stock for soup later in the week. An annual end of the year tradition, I cook a standing rib roast for Christmas dinner. In addition to dry brining to help the meat retain moisture and add flavor, I also remove the bones (to use for the drip pan and to make beef stock from later) and tie it up with butcher string to make it round instead of oblong. The round cross section helps to ensure an even doneness throughout. The meat is slow cooked until rare and then seared over high heat to produce an awesome medium-rare prime rib. View the BBQ Guru CyberQ Cloud chart for this cook: https://sharemycook.com/Cook/Detail/25ea1c8a-b59c-42f7-a905-ddf351c3f9aa Horseradish Cream Sauce Recipe: https://youtu.be/-4jIrLsgiHk
  2. I’ve got something good in the works! It’s been in my freezer since December ($5.99 per lb.) and I finally get to unwrap it. Notice the twine? This was already deboned so that’s to hold the bones on to the roast. Also notice the stupid pop-up do-hicky? Side view. Needs a little trimming. Nice! Marked for slicing. (1 – 1.5”, 1 – 2”, 3 - 1” and a small leftover 3/4” steak) The first cut is the sweetest. Oooh nice color! All sliced up and ready for tomorrow. The Waaaaiting is the Hardest Part!
  3. Here's what I did for Christmas Day. Rubbed it in fresh rosemary and garlic along with other spices/herbs and slow roasted it until almost medium rare with a quick reverse sear at the end to get a final IT of medium rare. This is my first video cook on my new Big Joe. http://youtu.be/nwxZefHGEL8
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