This served as our Easter Dinner in Spokane, WA on our trip home. We have cooked smaller goat ribs already and they turned out pretty well. This would be an entire rack, which would require some planning. We cooked this in our RV oven which takes a bit to reach temps but does provide a good result. Not as large as beef racks, this can be delicious, but the temps must be constantly monitored. I used a Thermopen digital thermometer.
1 (5 pound) bone-in goat prime rib roast
1 Tbsp olive oil
2 tsp Kosmos SPG or Montreal-style steak seasoning
1 tsp chopped garlic
1 tsp Italian seasoning
1 tsp mustard powder
Place roast, bone-side down, onto a rack set in a roasting pan.
Whisk olive oil, garlic, Italian seasoning, and mustard powder together in a small bowl.
Spread over the roast; set aside until roast comes to room temperature, about 45 minutes. Sprinkle liberally with Kosmos SPG. Preheat the oven to 450 degrees F.
Bake in the preheated oven for 20 minutes. Insert a meat thermometer into the thickest part of the roast, not touching the bone. Reduce the oven temperature to 325 degrees F.
Continue cooking until reaches desired degree of doneness, or an internal temperature of 150 degrees F is reached, about 1½ to 2 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and set aside to rest in a warm area before slicing, 10 to 15 minutes. I served this with some creamed horseradish, but the choice is yours.
Rather than slice these as 'Tomahawk Style" steaks, I boned and sliced them into backstrap steaks. I had no saw to cut the large top section into separate rib steaks.
“He is not here; he has risen, just as he said.”
Matthew 28:6
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