Mr.Fabulous
Active member
Did a rib roast last Saturday to rave reviews. Made an herb butter with garlic, pepper, and fresh thyme, rosemary & oregano. Cut the roast off the ribs, tied up the roast, rubbed the roast down with the butter, then tied the roast back onto the ribs, and rubbed down with more butter. Smoked on a rack over a pan at 225 until I got the IT to 125. Removed from the T, separated the ribs, cranked the heat to high, and put the roast back on to sear for a few minutes on each side. Rested for 20 minutes, sliced and served with twice baked potatoes and garlic toast made with leftover herb butter. & I made an au jus with beef broth & red wine.
Photos are not attaching, will try to update later
Photos are not attaching, will try to update later
