Thank you 🙏 honestly I’m just a vessel, it was a really high quality piece of beef. I dry brine for 36 hours with kosher salt, then before I put it on I added black pepper and a blackening spice blend from the butcher shop. Then when I pulled it I brushed with browned rosemary butter. Here’s the inside, don’t judge my mess I was woefully unprepared to slice this big bastard. I used to do a cook-off with my dad for ChristmasEve but I wiped the floor with him every year so he ended up just letting me do it 😂
Check this out, that crust came out of the broiler 😂 took it off the Weber, brushed with browned rosemary butter, rested a little bit then under the broiler for a couple minutes. I’m sure yours will turn out great, how are you making it?
Alton Brown did a YT video on it, so I’m following his plan: Slow roast until it hits 118, then bump the oven to its highest setting until I get the crust I like.
I’ve never done a beef rib roast but I trust AB not to steer me wrong. Worst case scenario I’m charged with doing this every year for the rest of my life, just like I have to do the turkey every year.
Thank you 🙏 honestly I’m just a vessel, it was a really high quality piece of beef. I dry brine for 36 hours with kosher salt, then before I put it on I added black pepper and a blackening spice blend from the butcher shop. Then when I pulled it I brushed with browned rosemary butter. Here’s the inside, don’t judge my mess I was woefully unprepared to slice this big bastard. I used to do a cook-off with my dad for ChristmasEve but I wiped the floor with him every year so he ended up just letting me do it 😂
Looks like you managed it properly and hope it tasted accordingly.
Perfect crust and medium rare in the middle.
You nailed it. Hopefully the one I’m making tomorrow turns out half has good.
Check this out, that crust came out of the broiler 😂 took it off the Weber, brushed with browned rosemary butter, rested a little bit then under the broiler for a couple minutes. I’m sure yours will turn out great, how are you making it?
Alton Brown did a YT video on it, so I’m following his plan: Slow roast until it hits 118, then bump the oven to its highest setting until I get the crust I like.
I’ve never done a beef rib roast but I trust AB not to steer me wrong. Worst case scenario I’m charged with doing this every year for the rest of my life, just like I have to do the turkey every year.