My first rib roast

[JustinCouch]

I picked up a 4.5 pound rib roast to do tomorrow. I'm thinking about softening butter and mixing in Montreal steak seasoning fresh parsley and time and rubbing it with the mix. I also have some fresh rosemary but I dont know how to incorporate it. Someone please help. Also should I trim the fat and put the butter on it tonight or in the morning?

[Txdragon]

I wouldn't worry about the butter on a rib roast. That's up to you though! Butter is good to add additional moisture/fat to otherwise lean cuts. A ribeye is incredibly flavorful and juicy on it's own. I like to wet rub my rib roast and lamb legs with some olive oil, garlic, salt, pepper, rosemary and a little thyme. Mix those up and make a wet rub for the roast then cook by your desired method. You could incorporate the Montreal seasoning in that wet rub.

[JustinCouch]

Rubbed down with salt and pepper with a wet rub of rosemary thyme Montreal steak and oil. Can't wait to put it on!!!

[Rambo]

Looks good so far; let us see the finished product. Merry Christmas JC

[Mule rider]

I love it with chopped garlic and balsamic vinegar in the wet rub.

[TwoGuysBBQ]

Cant wait to see it on the plate. Merry Christmas to you and yours!

[JustinCouch]

Pretty good

[limey]

Looks great from here, ! Nice job!

[spacetrucker]

looks like you done good!!

[Txdragon]

Woah buddy!! Looks like you hit a homerun!!!

[JustinCouch]

Didn't care for the seasoning. Next time I will use salt pepper and garlic.

[Txdragon]

Didn't care for the seasoning. Next time I will use salt pepper and garlic.

Rosemary and thyme are best used in moderation. A little goes a long way or you'll end up with a piney flavor best for fish. They pair well with garlic also.

[bsooner75]

Good thing about it is you nailed the cook. Tweaking seasoning is the easy part


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[Smoking Piney]

On the money.....

Great looking roast!

[CaptJack]

good lookin' roast