Please explain what you mean by that. The crystal ball stuff.
Kent

"Storrmmee" > wrote in message
...
> listen to sw on this one, Lee
> "Kent" > wrote in message
> ...
>>
>> "Cheryl" > wrote in message
>> . com...
>>> On 7/2/2011 11:32 PM, Pete C. wrote:
>>>>
>>>> Cheryl wrote:
>>>>>
>>>>> It is only 2 ribs. I know how to cook it in the oven, but is there a
>>>>> good way to grill it on a gas grill? Or should I just use the oven
>>>>> when
>>>>> the weather is cooler and put it back in the freezer while it's still
>>>>> frozen?
>>>>
>>>> If you like it rare I expect you could grill it as-is since it's only
>>>> two ribs. If you like it more well done, cut it down to two big steaks
>>>> and grill those. Slow smoked would be my preference, but I don't think
>>>> it's worth the trouble for a 2 rib, unless you have other stuff to
>>>> smoke
>>>> as well.
>>>
>>> I don't have a smoker. The two ribs on the roast are very thick. I do
>>> want rare. I like the flavor just plain beef but cooking on the grill
>>> means I can't make gravy. Not a big loss if I have au jus when it
>>> rests.
>>>
>>> Technically, how would it be grilled? Seared then turned? High to
>>> start then low?
>>>
>>>
>> Again, you don't sear in or out of the grill. The following is from Julia
>> Child's "The Way to Cook" for a two-rib 5lb standing rib roast in the
>> oven. Roast over drip pan 425F for fifteen minutes, then decrease oven
>> temp to 325F and cook until internal temp. reaches 120F, then rest as
>> above. Julia would strongly disagree with searing the cut end.
>> We've done many many standing rib roasts over the years, usually three
>> ribs from the small end, always indirect with the Weber Kettle. Again, I
>> don't think you'd gain that much in a gas grill, and again you'd probably
>> lose your drippings for Yorkshire pudding. You don't need or even want
>> gravy with a standing rib roast. When you slice it, that wonderful "au
>> jus" drips onto your plate. Separate it from the bone before you slice,
>> and slice not too thickly, 1/4-1/2" or so. The meat will sop up the "au
>> jus" on the plate more effectively.
>>
>> Obviously, by a wide margin, this is our favorite cut of meat.
>>
>> Kent
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