Rib Roast on the Copper SSP today

[haeffb]

I’ve wanted to do a prime rib roast for a long time.

Local grocer had rib roasts on sale for $6.99/lb, so I pulled the trigger this morning and am loosely following the amazingribs.com instructions.

Trimmed it up, salted and in the fridge for about 6 hours. Made a beef stock with the bones and trimmings. Put together a paste of Mrs OLearys Cow Crust with some fresh rosemary and oregano that was still hanging out in the garden.

Got the slow n sear fired up and the roast just went on the kettle. (forgot the cow crust at first, but pulled it back out after a minute to rub it all over - no pics!)

[haeffb]

Tapatalk is being a little weird.

[haeffb]

[Big Dawg]

Nice looking roast.  I've gotta try one of those one day.





BD

[haeffb]

[haeffb]

It was amazing.

[haeffb]

Also leftovers for sandwiches.

[mhiszem]

Looks delicious!


Sent from my iPhone using Weber Kettle Club mobile app

[Firemunkee]

Wow that looks so good!

Sent from my Nexus 5X using Weber Kettle Club mobile app

[KettleKing]

Gorgeous Copper SS Performer...is it a mod? Never seen one before

Sent from my SM-G930W8 using Weber Kettle Club mobile app

[Charcoal_Guerrilla]

That meal looks 100% yum. Like the salad, even like the brussel sprouts, but look at that roast! Look at that char! That incredible combo: char, some residual fat and a great choice of cut. My next cook is a rib roast.

[haeffb]

Gorgeous Copper SS Performer...is it a mod? Never seen one before

Yes, the copper bowl and lid are new (2016) model that I bought separately from Weber and put into an older SSP frame.

By the time you add all the parts, it’s probably cheaper to buy a new Performer, but...I like the look.

[haeffb]

That meal looks 100% yum. Like the salad, even like the brussel sprouts, but look at that roast! Look at that char! That incredible combo: char, some residual fat and a great choice of cut. My next cook is a rib roast.

Ribeye is my favorite steak, but the wife prefers filets. But she really liked the prime rib, so I need to put it into the regular rotation.

There was no salad - that was the stock using the rib bones and trimmings that became an au jus gravy for the mashed  potatoes. So so good.

And there is plenty of au jus left for French dip sandwiches tomorrow!