From This Year Onward I Will Always Carve The Ribs Off The Rib Roast and Toss Them In The Crock Pot.

I know it may not sound sexy but I’ll tell you what, this was soooo easy and soooo delicious.

I woke up around 3:00AM to trim and season our holiday rib roast.

Normally I would carve the ribs off of the roast and then tie them back on with butchers twine. Many recipes call for the consumer to ask their butcher to perform this task which will aid in the carving once the roast is done.

I decided to remove the ribs cut them into individual beef ribs, season liberally with kosher salt, coarse pepper, onion powder garlic powder and paprika and toss them in the crock pot with a cup of beef stock.

On high for 2.5 hours then sauced and set to low for 4 hours they came out incredible.

 Decided to season and toss the beef ribs from the roast in the crock pot for a mid-day snack. Seasoned with salt pepper garlic paprika and onion powder. 2.5 hours at high. 4 hours on low and topped with @traderjoes organic sriracha and roasted garlic bbq sauce. Couldn’t have been easier, couldn’t have been tastier!

For more recipe’s like this visit www.northeastbbq.com

One thought on “From This Year Onward I Will Always Carve The Ribs Off The Rib Roast and Toss Them In The Crock Pot.

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