What to do with this?

(Damon Chance) #1

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An
About 5lbs of choice standing rib roast.

I was planning on a dry rub of a diy Montreal seasoning blend slow roasted.

Any better ideas?

(Ken) #2

If you like garlic, use a thin blade or something such as a chopstick or skewer to poke holes deep into the major fat veins and cram in garlic slivers. The flavor will spread throughout the roast as the fat melts.

Make a hollandaise type sauce such as bearnaise to serve with the meat. Make it rich, one lb. butter to a dozen egg yolks.

(Consensus is Politics) #3

Yes, indeed. That sounds awesome. By the way, how far away from North Carolina are ya? Wink wink hint hint nudge nudge. I mean, after all, you did ask what to do with it. I’d say share? :sunglasses:

(Whitney ) #4

Rub the meat with salt and pepper. Roast on a rack in a shallow pan for 25 minutes. Reduce the oven temperature to 350°F and roast for 16 minutes per pound (about 1 3/4 hours), or until a meat thermometer reaches an internal temperature of 135°F to 140°F for a medium-rare center… Then ENJOY!!!

#5

Take it to 130F and then pull it to rest 15 minutes. I prefer still moo-ing.