chef jimmyj
Gone but not forgotten. RIP
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- May 12, 2011
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Happy New Year! Well it was awhile coming but we finally got to enjoy a fabulous gift of a Certified Piedmontese Beef, Rib Roast that Robert
tx smoker
and his lovely Wife Tracy sent me. There was too much Snow to cook outside so the Roast enjoyed a low and slow, 225 Oven leading to a 550 Reverse Sear. The meat was heavily Salted, about 1 tsp per pound, wrapped and dry brined 9 days. The Beef warmed while I prepared the pan and gave it a Coat of Montreal Steak Seasoning. Some of my crew wanted Gravy, some wanted Jus to dip, so the Roast went over a pan of veg for Au Jus.
In to the 225 Oven. Just shy of 3 hour the IT hit 115°F. Pulled the roast out for a 45 minute rest while i made Gravy and Mashed Potatoes. The IT rose to 125 then dropped back to 115. The roast then went in at 550 to Sear for 10 minutes. I Rested just 10 minutes longer, cool enough to handle and cut away the Bones, as it already rested 45 minuted, and Sliced it up...
This is right where we like Rib Roasts...
The Cooks Plate, we were watching the Steelers/Browns game, with 1 of 3 Quality Control Inspectors ready to work.
Served Au Jus with Gravy on the Mashed Taters and Roasted Veg... The hunk of Rib Eye Cap (Top/Center) will be the 1st Treat to go!
The CPB Rib Roast, was just GREAT! Perfectly cooked, Super Tender and had that delicious Piedmontese Beef Flavor.
Many Thanks Robert and Tracy, from myself and a thoroughly Stuffed Family!....JJ
In to the 225 Oven. Just shy of 3 hour the IT hit 115°F. Pulled the roast out for a 45 minute rest while i made Gravy and Mashed Potatoes. The IT rose to 125 then dropped back to 115. The roast then went in at 550 to Sear for 10 minutes. I Rested just 10 minutes longer, cool enough to handle and cut away the Bones, as it already rested 45 minuted, and Sliced it up...
This is right where we like Rib Roasts...
The Cooks Plate, we were watching the Steelers/Browns game, with 1 of 3 Quality Control Inspectors ready to work.
Served Au Jus with Gravy on the Mashed Taters and Roasted Veg... The hunk of Rib Eye Cap (Top/Center) will be the 1st Treat to go!
The CPB Rib Roast, was just GREAT! Perfectly cooked, Super Tender and had that delicious Piedmontese Beef Flavor.
Many Thanks Robert and Tracy, from myself and a thoroughly Stuffed Family!....JJ