Leotiseseses Standing Rib Roast Christmas Miracle

[Todd]

Get Prime, if you can't go first cabin, don't go. Feeds 2 per rib. Score and insert garlic slices every few inches around outside. Liberally salt and pepper and slather mixture of finely chopped fresh rosemary, thyme, Irish butter with just a touch of dijon mustard all over. Get meat room temp. I slow cook on the egg with some smoke but not truly smoked with cherry wood indirect over placesetter and a tin pan with trinity of carrots, onions and celery and some garlic cloves and bone broth and whole sprigs of fresh herbs like rosemary and thyme to be strained and used for the au jus after. I usually start it if at 425 for the first 20 to 25 minutes then back it down to 275 ish. Time depends on weight. Usually 12.5 minutes per pound.
Use a very good meat thermometer. Looking for medium rare. Take it off around 115-120 It will go up 10-15 degrees as it rests for 15 minutes. Overcooking is cardinal sin so check what temp you want and make sure with 45 minutes left or so begin paranoid temp checking every 15 minutes. Scrape pan, strain into measuring cup, use turkey baster to separate fat, add a cup of good drinking red wine and 2.5 cups of bone or beef broth, salt and pepper. Simmer while meat is resting. Also buy a high quality creamy horseradish sauce.