Pleasantly surprised (rib roast cook)

[RrmyGuy]

Well, to make a long story short, I feel asleep and cooked a 6.67lb standing rib roast at 500 degrees for 1 hour and 47 minutes.... aaaaand it came out perfect. It finished at 143 degrees, but that's actually perfect as my inlaws and kids don't care for rare meat, and I'm perfectly happy eating it medium. It's got a great crust on the outside, a bit too crusty in a few small places where the fat was a bit thick, tasty, and tender. Who would have thought that I woke up at precisely the right time.

 

[JckDanls 07]

Good deal... Tell me a little more about the set up... Gonna do mine this way too,,,, I think

 

[millerbuilds]

I would go buy a lottery ticket with that Luck!!!

- Jason

 

[gmc2003]

You must have been a good boy this past year. Nice job

Point for sure
Chris

 

[SmokinEdge]

1000 ways to skin a cat. Yours sounds like it worked well. Merry Christmas.

 

[JLeonard]

The beef gods were watching over you!

Jim

 

[RrmyGuy]

Good deal... Tell me a little more about the set up... Gonna do mine this way too,,,, I think

I dry brined it last night with salt, pepper and garlic. Put it in the fridge over night, uncovered. I let half a stick of butter warm to room temperature, mixed it with a tbsp of oil, rosemary, thyme, salt, and pepper, then thinly spread it over the sides and top. Preheated the oven to 500, put it in a roasting pan with a grate under it. I was supposed to cook it for 1hr15min then reduce the heat to 325 and cook it to an internal temp of 140, I use a meater, but I feel asleep. I wouldn't advise continuing to cook it at 500... if you like it rare, cook to 125-130. I use a grate under it so I can stain the juices and make a jus or a gravy.

 

[RrmyGuy]

I would have preferred to smoke it, but not everyone attending likes smoked meat, I know...., so traditional was the way to go.