I cooked a Choice (Prime) Rib Roast for Christmas on the Weber 26.75 for Christmas.
I started out with a 4 bone (about 10 pounds) ribeye roast. I had the butcher to almost separate the roast from the ribs for me. He tied it up, but I had to cut it loose when I got home, so I that could put rub on the rib side of the roast. You’ll notice that I sliced off 2 – 1” or so steaks for supper that night.
Rubbed it down with Canadian Steak Seasoning (No Salt), Cracked Black Pepper and some Kosher Salt.Tied the bones back on. Wrapped and rested overnight in the fridge.Removed the roast from the fridge to come to room temp.
Fired up the Weber 26.75 using a two zone heat method. I used Best of the West Mesquite Lump for this cook. I thought I would try a bag of it out of curiosity. Not bad, a few big chunks, but it worked out well. I like the price too. $14 for 40 pounds.I chunked up some onions and carrots to set the roast on, then added 1 cup of beef broth made from base.About 2 hours into the cook and an IT of 100F, I added a cup more broth and foiled it.I remove the roast at 125F IT and foiled it. The veggies weren’t quite done, so I left them on for another 30 minutes while the roast rested.
I removed the veggies and made up some Au Jus from the drippings and broth. I melted 2 Tbsp Butter and added 2 Tbsp AP Flour to make my Roux. Thinned to desired consistency for the Au Jus.
During the rest the IT went up to 131F. Then I sliced it to 1/2” thick servings. Sorry, no plated pics, just the money shot.After dinner was over, I wrapped and put the roast away for some good ole French Dip sandwiches the next day.
Sliced thinly to about 1/4”, reheated in some hot Au Jus and put on a Deli Roll. I made up some Horsey sauce for mine.
Ya know, this was even better than the dinner.Thanks for lookin’ and til next time,