Christmas Eve Prime Rib

[CandySueQ]

Picked this up from Brookshires yesterday. Butcher did a grand trim and even tied it up. I had to lay a knife on it to cut more of the fat and silver skin off and cut chunks in top like Adam Perry Lang video. It's dry brining now.

[David Parrish]

NICE. This video? https://vimeo.com/12099997

[Baker Dan]

Great video

[RonB]

You got my mouth watering.

[tbob4]

CandySueQ - Based on your advice, here I go. If all goes well the flowers in photo 2 are for you!

[CandySueQ]

Turned out really good! Hope yours did too @tbob4!

[ribeyeguy]

Wow, that looks amazing. Could I be your husband for just a day or two?

[CandySueQ]

More feasible to be your cook! Thanks for the giggle.

[EdF]

That's pretty "Ooh! Aah"!

[lschweig]

Nice! Looks great.

[David Parrish]

I'd eat that for sure. Nice cook!

[tbob4]

Wine glass up to CandySueQ for the great idea for my Christmas Eve Rib Roast! It was a wonderful hit and I can't thank you enough. I used my chimichurri sauce as my table sauce, adding fresh thyme, sage and extra olive oil. Prepped the rib roast as your photo suggested and those mini morsels melted in my mouth. Thank you again!

[CandySueQ]

Thanks, but all the credit goes to Adam Perry Lang! My "board sauce" was flat leaf parsley, green onion and red bell pepper with half EVOO and lemon infused EVOO.

Adam is an amazing BBQ chef! I was helping a friend in a Huntsville, AL at the Whistlestop contest, I think it was 2005 or 2006. Adam was our neighbor, he'd flown down and was cooking on borrowed equipment. First time I'd seen brisket parted out to cook. He took a perfect 180 in brisket that contest. It was the first perfect score in a meat category since KCBS changed the judging system. That scoring change didn't last very long.

[tbob4]

My board sauce was onion (green and white), garlic, thyme, sage, cilantro and jalapeño - dash of salt and pepper. I cooked all but the cilantro in butter, wine and a dash of soy sauce. After the ingredients reduced and I set it aside to cool. I added two handfuls of cilantro and juice from half a lime, I added olive oil and mixed with the base. While cooking, I basted the top twice with a mixture of olive oil, cilantro, garlic, thyme, sage, salt and pepper. It was good and while the credit may go to Adam Perry Lang you shared it and for that I am grateful!

[CandySueQ]

I like the idea of cooking the herbage a bit. I'll do that next time.

[DWCowles]

Beautiful!!

[johnsteen]

This was my Thanksgiving cook

[lschweig]

Very nice!

[fuzzydaddy]

Looks great!

[CandySueQ]

Roast this year was a choice Angus. Dad told me on the way home from my brother's house that he thought last year's roast was better. It was Snake River Farms gold.