Rib Roast.....

**Bukmstr** · #1 12-13-2006, 02:27 PM

I am thinking of doing a beef rib roast for Christmas this year. Oven or BBQ pit? I open for suggestions! Thanks!

**Haute Pursuit** · #2 12-13-2006, 04:52 PM

I've done them on both... on the pit have the heat on one end and the roast at the other and make sure you have a meat thermometer. I like Sniders Rib and Roast Seasoning on them myself.

**Bret** · #3 12-13-2006, 05:07 PM

PRIME RIB ROAST Pre-heat oven to 500 degrees. Coat roast with Worcestershire sauce, cover bottom of roaster with rock salt. Sprinkle with water. Lay roast on salt, cover completely (pyramid style) with rock salt and sprinkle with water. Bake 20 to 25 minutes for well done, 18 to 20 minutes for medium to rare, per pound. Break away salt with hammer, wipe roast with towel until all rock salt is removed. Slice and serve.

Try this one.. in the oven. I have done this for the past two xmas and it hasnt failed me. I cook mine 20mins per lb on 500. Rub it with some garlic pepper... just make sure you get the roast totally covered with the rocksalt. I sometimes use some mustard to help the salt stick.. sounds funny, but it is absolutely awesome!

**Haute Pursuit** · #4 12-13-2006, 08:15 PM

I'll have to try that method too.. we always slow roast ours at 325 until the internal temp is 138-140 degrees. Then let it sit for about 20 minutes before we start sticking it with the knife.

**Bukmstr** · #5 12-14-2006, 02:54 PM

Thanks guys for the input, I am going to give it a shot!

**Bret** · #6 12-14-2006, 03:28 PM

When I first tried that recipe.. I thought for sure it would be well done.. but it turned out perfect.. I did make a mistake last year.. some of the guests were running late and instead of pulling it out of the oven... I shut it off and left it in.. it tasted great but was medium to well..... and we all prefer it on the medium rare side... let us know how you like it.

**Crossroads** · #7 12-14-2006, 04:48 PM

Hey Bret, I want to try that. Do you really need to break the salt with a hammer??

**Bret** · #8 12-14-2006, 08:15 PM

Quote:

Originally Posted by Valkyrie

Hey Bret, I want to try that. Do you really need to break the salt with a hammer??

I use the back of my big knife.. but yes you can use a hammer. its pretty cool. it forms a shell around the meat and seals in the good stuff. You would think being covered in rocksalt that it would be salty but it isnt.

**Bukmstr** · #9 12-15-2006, 01:09 PM

Since I have never made one, 1 other question. When I buy this piece of meat do I ask for Prime rib roast? Rib Roast? or Ribeye Roast? Or are they all the same thing?

**Crossroads** · #10 12-15-2006, 02:18 PM

Good question, I have no idea either. We definitely don't want to look like dummies when buying a high dollar hunk of meat.