RIB ROAST

Turkey and stuffing, stuffing and turkey and turkey and stuffing has been our nourishment these post holiday days. It was time for some beef.relief. What better than a beautiful hunk of beef rib roast from Willowside Meats in Santa Rosa. Willowside Meats specializes in aged corn-fed beef. It does not get any better than this. We happened to be in the neighborhood when we picked up the Great White Hunters Willie Bird. It is that time of year to place our order for a prime-rib roast for Christmas. So that is what we did. This two bone, 4.5 pound roast was proudly displayed beckoning me to purchase. It was not a hard sale. The butcher cut the bone from the roast and then retied it for easy, peasy carving.

This roast is not prime-rib. It is a rib roast with tons of flavor. It does not have the fat marbling of a prime roast. With the proper cooking it will be a roast fit for a king. (Mad Meat Genius). We are going to use one of my favorite smokers/grill. It is a custom New Braunfels model that I have faithfully up-kept through the years. I have been rewarded with numerous successful cooks. Our roast was coated with a generous dusting of sea salt and freshly ground black pepper. The roast was cut and tied so we were ready. An indirect charcoal fire was built and it was time to cook.

The roast was pulled when the internal temperature hit 125. A painful resting time of 20 minutes tested our patience. We were rewarded with wonderful, tender, beefy meat that rocked our world. This roast had all the right moves. I cannot wait for a sandwich tomorrow.