Decisions, Decisions
Grill or Oven
High temp, low temp or combination.
I’m getting old so I always forget which way I like best.
What is your go to recipe when cooking a Rib Roast?
1 Like
Absolute go to for Christmas dinner. I usually do the reverse sear method, but I’m going to smoke one this year. Enjoy yours!!
If in the oven I like the 500 and 5 minutes per pound then leave in the oven for two hours - do not open the door
butter and herbs de province rub. Dry brine the night before
At home on my Traeger I prefer low and slow after dry brine and covered in compound butter. 225 for about four hours with an extra cold smoke tube in the Traeger
No need to sear because a nice crust develops already
2 Likes
Frenching it is cool for presentation if it’s bone-in. but I prefer, with the bone-in roasts, to debone before cooking. Remove the silver skin that’s sometimes a little on the thick side between the rack of bones and the ribeye, And then, if I’m cooking it in the oven, truss the bones back onto the rib roast after seasoning
If I’m cooking it on the Traeger, I’ll cook the rack of ribs separately and slice them up and pile them next to the ribeye roast. makes a nice side dish
Flawless method. Perfect every time
1 Like
So when cooking a boneless ribeye roast in the oven do you use the 500 degrees per pound method?
1 Like
I didn’t feel like firing up my Traeger in the rain today so that’s the technique I used. It’s still in the oven right now. Five minutes per pound at 500° and leave it in the oven for two hours.
Mine is bone in, but I trimmed the bones off last night removed the silver skin, and then trussed it back onto the roast
Making mine Xmas evening. I’ve cooked bone-in before and it was perfect but your way takes the guess work out.
Our price here, not sure what you pay out there.
Safeway out here does an annual sale on prime rib roast. This year it was 4.99 a pound.
It was choice, but that’s still a screaming deal less than half of what it normally runs
1 Like
I hope you loaded up, great deal.
1 Like
Agree. Reverse sear and dry brining is the shit for all beef.
1 Like
Sounds so delicious.
1 Like
Meijer was $7.99/lb. Scott grabbed I think an 8 pounder for the fam.
Are.you trussing to keep the ribeye cap from being well done?
I trussed it and did the 500 method. Not really a fan I should have fired up my smoker and done it reverse sear
I got a 7 Lb one from Costco for $12.99 a pound. I could have got one cheaper at Albertsons, but I have never gone wrong with Costco meat. There is only 3 of us so I will cut off 1 or 2 steaks (freeze them) and leave the rest for a small roast. I am going to start off at 425 to 450 then drop it to around 325 until it reaches 120. Let it rest for 20 to 30 minutes then carve it up.
1 Like