Christmas Standing Rib Roast

[OldHickory]

This has been a tradition here for a long time.  Just Momma and me here, but we are doing it anyway.


The roast is all seasoned up with OO, garlic salt, and coarse black pepper.  The roast has been at room temp. for about two hours.


Now it goes into the preheated Bradley with the PID set at 200*, hickory smoke is on.  After about three hours cook and smoke time, it is out of the Bradley and into FTC until time for dinner.


Now after a sear in a really hot cast iron skillet.


It's time to carve.


Time to plate up and eat.  We kept it simple, nothing fancy, but we did have a Cabernet wine.


This was a juicy and fork tender piece of beef.  The smoke flavor was perfect.  We topped the meal with our own home-made eggnog ice cream with some Jack Daniels on top.

[Grouperman941]

Looks great!

[UncleAl]

Yum that looks sooooooooooo good

[ragweed]

OMG!!  That looks fantastic!!

[Saber 4]

looks great, I bought one about that size for our new years eve dinner, what IT do you pull at? and how long do you sear in the skillet?

[watchdog56]

That looks awesome.

Saber 4 as far as IT when it hits 125-130 it is usually medium which is when I take out. I would imagine 140 would be close to medium well. When I take it  out I let it rest for 15-20 minutes then put it under the broiler for a few minutes to crisp up. You have to pay attention so it does not burn.

[OldHickory]

looks great, I bought one about that size for our new years eve dinner, what IT do you pull at? and how long do you sear in the skillet?

Saber 4, I pulled this one at 122* and FTC about one hour.  Just prior to serving I sear in a very hot cast iron skillet about one min. a side.  You don't need to cook it anymore.  It will coast up to near 130* with the FTC. 

[Saber 4]

Thanks guy's I got a tatonka dust sample with one of my family gifts so I'm going to season it up on New Years and give it a whirl.