Christmas 2017 was one to forget,... but we made up for it. Our family's Christmas was delayed due to many health issues in the family at the end of the year. My mom fighting high BP issues. My MIL was in & out of the hospital 4 times due to sky high BP, eventually resulting in a Angeoplasty and subsequent reaction to a Nitro pill. Mrs Otis tripped on our way to a Christmas party in the dark and thought she broke her wrist, turned out to be a bad sprain, Kids sick with the Flu, all resulted in us celebrating our Christmas last weekend. Oh well, its all about family, not so much adherence to a set date anyway.
So, I decided to do a smoked, SV Herb crusted Standing rib roast. Found the recipe on Chefsteps and tweaked it to my liking. Started out with this Rib Roast. Looked pretty good for a Choice roast.
CD 17 1.jpg
Tried my hand at Frenching it. Now I remember why I dont do that often.
CD 17 2.jpg
Trimmed and ready fer some flavorings.
CD 17 3.jpg
Seasoned with JAB, Kosher Salt, CBP, Garlic, Onion powder, Lemon & herb. Tied up and fresh out of its time in the smoking section. Smoked in the Yoder with Pecan for 3 hrs @225.
CD 17 5.jpg
Into the SV for 5 hrs @ 134 degrees
CD 17 6.jpg
Out of the Water bath and ready to be coated with an herb crust.
CD 17 7.jpg
I whipped up an egg white, coated the roast and sprinkled with a mixture of CBP, Thyme and Rosemary. Into the oven at 475 for a quick set on the crust.
CD 17 8.jpg
End results were downright edible!
CD 17 10.jpg
Otis' Plate. Kids helped out allot in the kitchen on this one. Made some Brussel Sprouts, Green Beans w/shrooms (Rich's favorite), too much Scalloped taters and Mrs. Otis' cornbread caserlole.
CD 17 11.jpg
The Roast turned out grate!! Subtle smoke flavor, Restaurant Prime rib quality tenderness, and all were happy with the taste of the roast and the crust.
Christmas may not have been on schedule for us this year, but it went off great! All my kids were in town, and now they're old enough to help out without destroying the kitchen too.
Probably the most relaxing Christmas dinner experience we have put on in a LONG time. ![Thumb](https://www.smoked-meat.com/forum/core/images/smilies2/thumb.gif)
Thanks for looking.
So, I decided to do a smoked, SV Herb crusted Standing rib roast. Found the recipe on Chefsteps and tweaked it to my liking. Started out with this Rib Roast. Looked pretty good for a Choice roast.
CD 17 1.jpg
Tried my hand at Frenching it. Now I remember why I dont do that often.
CD 17 2.jpg
Trimmed and ready fer some flavorings.
CD 17 3.jpg
Seasoned with JAB, Kosher Salt, CBP, Garlic, Onion powder, Lemon & herb. Tied up and fresh out of its time in the smoking section. Smoked in the Yoder with Pecan for 3 hrs @225.
CD 17 5.jpg
Into the SV for 5 hrs @ 134 degrees
CD 17 6.jpg
Out of the Water bath and ready to be coated with an herb crust.
CD 17 7.jpg
I whipped up an egg white, coated the roast and sprinkled with a mixture of CBP, Thyme and Rosemary. Into the oven at 475 for a quick set on the crust.
CD 17 8.jpg
End results were downright edible!
CD 17 10.jpg
Otis' Plate. Kids helped out allot in the kitchen on this one. Made some Brussel Sprouts, Green Beans w/shrooms (Rich's favorite), too much Scalloped taters and Mrs. Otis' cornbread caserlole.
CD 17 11.jpg
The Roast turned out grate!! Subtle smoke flavor, Restaurant Prime rib quality tenderness, and all were happy with the taste of the roast and the crust.
Christmas may not have been on schedule for us this year, but it went off great! All my kids were in town, and now they're old enough to help out without destroying the kitchen too.
![whistle](https://www.smoked-meat.com/forum/core/images/smilies/2014_whistling_and_rolling_eyes.gif)
![Thumb](https://www.smoked-meat.com/forum/core/images/smilies2/thumb.gif)
Thanks for looking.
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