At the heart of BBQ is slow and low cooking, so I do not always need to get the best cuts. Hey BBQ is all about dealing with the toughest cut of meat cooking them like butter.

Well my local grocery store had the Prime Rib on sale and I was in for 6 bones. Who was I inviting over to taste this little baby, nobody. Do I dare say leftovers, why yes. The plan was that this one roast was going to 4 separate meals, at $58 for the entire roast (score) I want to prove that this could be cost efficient to cook this much roast for the family. I had the butcher cut the ribs off and tie them back on, try flipping the bones over to expose the meat to the cooker, more on this later.

As usual give your roast a good rub of oil and season well with your favourite rub. On the grill (indirect) for about 4 hours at 220 (f) add smoke if you can, I chose Smokinlicious Sweet Maple and a dash of Hickory chips.

Keep an eye on the grill to keep the temperature down (low and slow please) and stick a probe into the thickest end of the roast. Run the internal temp up to 133, there is very little carry over here as we are cooking at a low heat. Let the roast rest for at least 15 minutes or the juices will run. I thought I would be ok after 8 minutes, nope you need 15 minutes under tin foil.

Cut the strings and roll the roast off the bones and re-season the rack of ribs before putting them back on the grill for an hour or so (till after dinner); that will be lunch tomorrow. Slice your beef for some nice thick slices and enjoy dinner.

Did I say "ribs for lunch the next day", that’s a great idea except Josh and I devoured them about 10:30 that night.  Served with a nice cold barley beverage, yum, fracken yum,

We had a good 6 inches of roast left which was left to chill in the fridge till the next day. For the next part you need a home slicing machine, mine is somewhat commercial but I have used the $99 home slicer with great success. This is a worthy item to purchase. Slice all of the beef into thin but not shaved slices, presto cold cuts at a fraction of the price. Sometimes I will slow roast turkey or another beef roast just for this. 

Save some of the cold cuts for the ultimate "Hot Roast Beef Sandwich". Two cups of home made gravy and if you have to, store bought. Bring to simmer and put your beef in for ten minutes to reheat. You will lose the pink medium rare look but the meat will still be so tender. Plate that bad boy up with some classic peas and fries. Unfortunately the deep fryer is verboten as you will recall so I have to make some sacrifice to the perfect meal.

So we served 5 for first meal, 2 on the ribs, 4 on the hot roast beef and gravy and 3 lunch wraps with the cold cuts.. 14 fantastic serious meals @ $4.00 a plate.... That’s Home Economics.


Cheers from the Big Dog