I decided to finally do a standing rib roast for Christmas dinner. Coated it with a rosemary/garlic/shallot compound butter. Ended up being pretty good. I still prefer a smoked/grilled ribeye any day!
by MrHarleyMadman
2 Comments
johyongil
I would refrain from doing the compound butter at the initial cook as butter burns at the temperature and length you need to cook rib roasts. You also overcooked your roast…..a lot. Which is impressive in its own way since you had the benefit of the bones being there during the cook (as opposed to a boneless rib roast).
oriell
Looks good! I’ve done my second rib roast this year, this time without the bones.
2 Comments
I would refrain from doing the compound butter at the initial cook as butter burns at the temperature and length you need to cook rib roasts. You also overcooked your roast…..a lot. Which is impressive in its own way since you had the benefit of the bones being there during the cook (as opposed to a boneless rib roast).
Looks good! I’ve done my second rib roast this year, this time without the bones.