Christmas rib roast from SRF -- another victory for Amazingribs recipes

[David C]

Did an SRF rib roast and gravy per Meathead's recipe and it turned out just great. (S&P + Cow Crust paste, Memphis Advantage, Oak + Cherry, 225F until 115, sear each side on cast iron grill on gas stove). This time (as you can see) I did both the main roast and the cap of ribeye together, which was simpler although perhaps not as optimal as doing them separately. Bones still in frig for antother meal. Served with a creamy horseradish sauce & gravy made from the juice of last week's brisket.

[DWCowles]

Beautiful!

[lschweig]

OMG outstanding.

[tbob4]

That photo means I have to get some leftovers right now

[Peterbilt123]

Wow! I think this is my next grill date!

[Nate]

Phenomenal

[BBQbot]

Wow, I'm jealous! SRF has some incredible meats, and looks like you cooked it to perfection!

[cgrover60]

Man that looks good. Nice cook.

[Baker Dan]

Great Cook

[Willy]

Kudos to you for a nice looking roast AND kudos to Meathead for a great recipe. We did it last night (indoors except for final searing on GrillGrates--nasty weather to blame) and the result was the best rib roast I've ever eaten--rare from edge to edge. I still prefer ribeye steaks to roasts--more searing surface--but what a roast. Thanks, Meathead and all of you in the Pit for further my cooking quality