Audry, With the exception of some dry seasoning up front, your method sounds great. I use garlic powder, Lowery's seasoned salt, pepper and cayenne... Here's one additional thing to try: After cooking on the grill to the point where the outside is as carmelized as you want, finish the ribs off in the oven. We line a roasting pan with Reynolds Wrap Release foil (to ease cleanup), put the ribs in and add BBQ sauce. (We don't use BBQ sauce while the ribs are on the grill.) Cover the roaster and roast at 350 degF until the ribs are fully cooked. You'll get really tender ribs with that crunchy outsides from the grill, but fully cooked and tender enough to fall off the bone.

Can't go wrong with mashed potatoes or roasted potatoes. And at our house Yorkshire Puddings are a must. Home Cookin Chapter: Recipes From Thibeault's Table Yorkshire Puddings ================== Source: Barbara Kafka 3 large eggs 1/2 teaspoon kosher salt 1 cup all-purpose flour 1 cup cool milk 1/8 cup fat, reserved from roast Put the eggs in a large bowl and beat with electric beater for 1 minute. Add salt. Alternating the flour and the milk, add to the eggs. Beat only until all ingredients are well combined. Cover tightly and refrigerate. Pour reserved fat into the hot deglazed pan and place in the 450 oven. Let heat for 3 to 4 minutes. Pour cold batter directly into pan. Cook for 15 minutes. Yorkshire Pudding for large size roast 9 large eggs 1 tablespoon kosher salt 3 cups all purpose flour 3 cups milk 1/4 cup fat Make same way and pour into larger heated roasting pan. I usually make the smaller recipe and sometimes make the Yorkshires in a muffin tin. I can get 12 large Yorkshires from the small recipe.

Beef ribs These came out really good. Husband loved! Rub down with your favorite rub. (I just sprinkle generously with seasoning salt, pepper, garlic powder and onion powder) Wrap tightly in foil and refrigerate over night. Bring to room temperature. Preheat oven to 325 degrees. Cook for 4 hours (in the foil). Turn on broiler. Remove from foil. Drizzle ribs with olive oil (I brushed with just a little BBQ sauce) and char for about two minutes per side. This is another favorite. I think I got this from someone here, years and years ago! Mustard Short Ribs 4 lbs. beef short ribs 1/3 C prepared mustard 1 TB sugar 2 TB lemon juice 1 tsp salt 1/2 tsp pepper 2 cloves garlic, crushed 4 medium onions, sliced Place beef ribs in shallow glass dish. Mix mustard, sugar, lemon juice, salt, pepper & garlic; spread over beef. Top with onions. Cover and refrigerate, turning beef occasionally, about 24 hours. Brown ribs on the stove. Place ribs in casserole dish or Dutch oven and pour in marinade and onions. Cover and bake in 325 oven about 3-1/2 to 4 hours.

Here is a very streamlined version of how I like to do prime rib. It is from a very long-time chef. As for my methods these days I'll give you the condensed version of my methods, sans any recipe ingredients for a 3-4 Rib Roast. Sightly more time in the oven for larger roasts. * Season 24-48 hours in advance and air dry in refrigerator * No need to bring roast to Room Temperature. * Remove roast from Fridge and place directly into a oven set for 200-225* *Searing on stove or Browning in oven is optional but browning is not necessary. *. Roast bone side up for first half of roasting time, then flip and rotate roast and pan. *. Estimation of time from fridge to serving 5.5-7 hours. 3.5-5 hours Primary roasting with a 2 hour hold. The difference between 3.5 and 5 depends on the size of the Eye on the Roast from the source due to the different breeds of cattle available and purchased. * It really nothing more than placing the roast into the oven, flip and rotate hallway through and reducing the oven thermostat at the end of estimation of Primary Roasting time. Hold and ready to serve. If you have the patience to allow this to develop, you'll end up with a foolproof way to end up with an exceptional roast without fear of overcooking......the only requirement is the use of a Digital probe thermometer, which you obviously got covered.....but I have done this without the use of a thermometer and every roast has been exactly as expected with a finished result of Medium-Rare. I just realized I don't have a note about what temperature to turn the thermostat down to after the Primary Roasting time is completed. Have emailed the chef and hopefully he will respond to my query. Received a response form the chef; hope this helps. His method truly ends with a wonderfully delicious prime rib. My preferred Thermostat setting is 140* in a gas oven. More modern ELECTRIC oven go only as low as 170*. If that's the case, then simply place a WOODEN spoon between the door and oven to keep the door ajar. Assuming a Digital Probe Thermometer is being used, she can monitor any temperature rise. Should that happen, then she can just shut the oven off. Assuming the large roast is 4-7 Ribs she's going to need a minimum SEVEN hours using 225* . Planning on NINE hours to complete the task can only help, as it has an unintended benefit of holding the roast longer. I typically hold my roasts 2-5 hours Using SEVEN hours as the example: let's say she wants to serve dinner at 4:00PM. Deducting the TWO hour hold bring you to 2:00PM when you anticipate hitting the TARGET temperature and dropping the thermostat to 140-170*. The FIVE hours for Primary roasting from Fridge to Oven brings you down to 9:00AM when you need to get the roast into the oven. Getting back to NINE hours, all that means is if you get the roast into the