Let’s talk ribeye roast

[sir shovelhands]

I suggest reading: https://www.seriouseats.com/2009/12/...prime-rib.html

TLDR: cook between 150-200F until it hits 125F, pop it out, turn oven up to 550F, pop it back in for 10-15 minutes, serve.

I salt mine the day beforehand, and leave it on a rack in the fridge overnight. Pull it out when ready to start cooking, wash the salt off (it will have absorbed plenty), and hit it with black pepper, garlic, and ground espresso beans. Omnomnom.

I also suggest reading this: https://www.seriouseats.com/2011/03/...ct-steaks.html

It's good info on beef cooking in general.

[txpitdog]

https://youtu.be/dAHJZ3aXKzU
This dude seen to have it down

I used this method for my first attempt at prime rib today. It came out perfectly. We’d bought a 2 bone rib roast on sale back before Christmas and it had sat in the freezer forgotten until I saw this post. Did exactly what the video said except used Chupracabra rub for the seasoning. Absolutely perfect and so easy!!!

[Burnadell]

I suggest reading: https://www.seriouseats.com/2009/12/...prime-rib.html

TLDR: cook between 150-200F until it hits 125F, pop it out, turn oven up to 550F, pop it back in for 10-15 minutes, serve.

I salt mine the day beforehand, and leave it on a rack in the fridge overnight. Pull it out when ready to start cooking, wash the salt off (it will have absorbed plenty), and hit it with black pepper, garlic, and ground espresso beans. Omnomnom.

I also suggest reading this: https://www.seriouseats.com/2011/03/...ct-steaks.html

It's good info on beef cooking in general.

Thanks for posting this article/recipe!

I used this method for my first attempt at prime rib today. It came out perfectly. We’d bought a 2 bone rib roast on sale back before Christmas and it had sat in the freezer forgotten until I saw this post. Did exactly what the video said except used Chupracabra rub for the seasoning. Absolutely perfect and so easy!!!

Oh baby, oh baby!!! Looks excellent!

[talltexasshoote]

Thanks for posting this article/recipe!



Oh baby, oh baby!!! Looks excellent!

This looks great. If you carve it against the grain, it will assist in making the meat more tender.

[Capp35]

Thanksgiving is almost upon us and I thought I would finally try this instead of Turkey.
I went to HEB and ordered a 3 bone "Prime" small end cut. Normally their Prime is $14.95 a pound, but they are doing it for $9.95. They even offered to truss and tie it for me.
Now I need to decide which method to cook it. Low and slow or high and fast.

The hard part will be deciding what sides to have with it. HaHa

Oh, where do you get a low temp meat thermometer? Most of the ones I see start at 140*

[Tommyh]

There is no reason hy i cant do this❤️

[mjhaverkamp]

Did 2 for Christmas... pulled one at 120 and the other at 130... had a large group and was able to serve rare to well done... everyone was pleased... plus it left my wife to use the ovens in the house for other stuff (such as cakes, cookies, and side dishes)...

[ATTACH]902530[/ATTACH]

[ATTACH]902531[/ATTACH]

[ATTACH]902532[/ATTACH]

I like the pure flavor of the meat. Therefore I do not "smoke" or overseason a prime piece of beef like this... If you want meat with "bark" go smoke a brisket...

Slick, thats looks awesome !

[Pin Oak DXT]

I cut mine off the bone then truss it back on

This [emoji106]


Sent from my iPhone using Tapatalk

[Capp35]

I’m happy on my first one ever.
Happy Thanksgiving!

[Capp35]

One more

[Dale Moser]

That's well cooked, sir!


Sent from my iPhone using Tapatalk