I enjoy Beef Rib roast anytime of year but it is a favorite at Christmas at my house.
Beef rib roast has a nice fatty layer on the exterior and you should look for good marbling. Typically they are in 33 to 5 bones and each slice is a huge serving.
I season with my Bird Brine; which is great on lots of meats so I don’t limit it to poultry. I probably should have chose a better name! Just sprinkle it with the brine and let it sit in the refrigerator a few hours or even overnight, uncovered.
If you don’t use my brine us a herbaceous seasoning, and kosher salt and let it sit uncovered just as you would the dry brine
My cooking method is simple, on my Big Green Egg, start it at 425 ish for 30-40 minutes and turn down the heat by closing the draws to a 1/4 inch , to and finish to your desired temp minutes 5-7 degrees. Your meat will go up 5 degrees in temp by resting, so be mindful of that.
In the oven, I start with a cold oven and turn it to 450 for 30-40 minutes and then turn down to 325, and again cook till 5-7 degrees lower than your final desired temp, rest 30 minutes
You can order my seasoning or brine @ tinacannoncooks.com
