Jimmy Neutron Posted September 28, 2010 Share Posted September 28, 2010 So I've got two beautiful 20 lb. rib roasts impregnated with garlic cloves, rubbed down with a simple rub and fresh rosemary. Now what the hell do I do with them? Cooking them for an employee appreciatiomn lunch tomorow - it would be best if I don't screw them up too badly. I have a gas grill or the Egg. Thinking quick sear and indirect heat on the Egg with a little mild smoke. Is that off base? TIA Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted September 28, 2010 Share Posted September 28, 2010 slow cooked in the oven. over rough cut carrot, onion, celery....... roast it, and make a pan jus. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted September 29, 2010 Author Share Posted September 29, 2010 slow cooked in the oven. over rough cut carrot, onion, celery....... roast it, and make a pan jus. Don't have an oven at work, Bier. It's gas grill or Egg... Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted September 29, 2010 Share Posted September 29, 2010 can you cook it tonight and re-heat tomorrow? Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted September 29, 2010 Author Share Posted September 29, 2010 can you cook it tonight and re-heat tomorrow? They might have a big ol' hunk missing of of one end, but I suppose I could do that... Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted September 29, 2010 Share Posted September 29, 2010 They might have a big ol' hunk missing of of one end, but I suppose I could do that... i was thinking french dip with rosemary au jus Quote Link to comment Share on other sites More sharing options...
Jimmy_22 Posted October 12, 2010 Share Posted October 12, 2010 (edited) Alton Brown says to slow cook for a few hours at 250, then when the internal temp gets "close" to your desired temp, take it out to rest while the oven is heating up to 400. Then put it back in for 10-15 minutes to build the crust. It's science and works. Use it all the time now. Very evenly cooked meat all the way through - not the one or two inch center that many get with early high heat. Edited October 12, 2010 by Jimmy_22 Quote Link to comment Share on other sites More sharing options...
Scooby's Hubby Posted October 24, 2010 Share Posted October 24, 2010 "...banks been on me like flies on a rib roast" - Eddy, from the movie Vacation. Quote Link to comment Share on other sites More sharing options...
montster Posted November 4, 2010 Share Posted November 4, 2010 (edited) Just cooked one tonight on the Egg for my mom's birthday. I got the recipe from the BIg Green Egg cookbook I found online. Rubbed it with paprika, tenderizer and crushed garlic. Then made a paste of kosher salt, flour, egg white and water, and rubbed it over the whole roast. Put it on the Egg on a rib rack over indirect heat at about 500 degrees for about 15 minutes per pound. After taking it off, you crack the salt crust off before slicing. I've done it this way three or four times and each time it is awesome. Edit: Never done a 20-pounder, though. Edited November 4, 2010 by montster Quote Link to comment Share on other sites More sharing options...
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