Rib Roll recipes and cooking methods?

[Paul in Idaho]

There's a good thread at https://www.hunttalk.com/threads/the-rib-roll.303429/#post-3115785 about the rib roll technique. I used it for the first time on my late elk hunt and it worked very well as part of the gutless method.

Now that I have a huge slab of rib, flank, and brisket meat, I'm looking for ideas on how to cook it. Since there's a lot of non-muscle tissue between the layers, slow cooking seems like the best general idea.

I'm thinking of making it into a huge rolled roast. Maybe stack up onions, garlic and herbs on it then roll it up and tie it with several pieces of string. Cooking it with smoke at low temperatures similar to brisket seems like a good option.

Have any of you done this and have input on my idea, or other methods you'd suggest?

Thanks.

 

[blueridge]

I just used Jesse Griffiths Texas Style Rouladen recipe with last year’s elk rib roll and loved it. Highly recommend wholegrain dijon. Yum!!
Brown well, then 6 hrs in the dutch oven at 375. Melt in your mouth good.

 

[Paul in Idaho]

That looks great! Thanks for sharing the link and photos.