Doug I need your rib roast cooking instructions again...
- Thread starter fsusteve
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uh, it is a ribeye
yes Steve, you were right.....
Well, here was the plan: sear it a bit over the coals at a pretty high temp for a little while then cook it for the remainder at like 250 or so... So technically not smoked, but I want some of dat good flavor...
...so...I took a few pics this year...
I started with about half of the cryo-vac'd USDA choice rib roast I bought from costco. I cut it off the bone, then tied it back on to make the carving easier once the roast was done. The other hunk in the background got cut into about 6 large steaks.
I pulled it out of the oven after about 2 hours. The temp was at 135 when I pulled it out. I let it rest for about 20 minutes -- it reached 155 by the time I cut into it...
I started with about half of the cryo-vac'd USDA choice rib roast I bought from costco. I cut it off the bone, then tied it back on to make the carving easier once the roast was done. The other hunk in the background got cut into about 6 large steaks.
I pulled it out of the oven after about 2 hours. The temp was at 135 when I pulled it out. I let it rest for about 20 minutes -- it reached 155 by the time I cut into it...
the end cuts were medium and the rest of the roast was medium rare. perfect, IMHO...
yorkshire pudding anyone?
yorkshire pudding anyone?
Cruiserdrew
On the way there
Doug-I took your advice this year and pawed through the bin at Costco and found one that was Prime, not choice.
I like the Hot start followed by time to temperature.
So 500 degrees for 20 minutes, then cook until 135 as measured by an "in the meat" thermometer.
Gives it a nice crust and medium rare on the inside, though the outer slice or two is medium.
With the thermometer, it is almost impossible to screw this up, and the guests are always impressed. I'm like WTF?, this is half the work of a turkey and tastes 10x as good.
I like the Hot start followed by time to temperature.
So 500 degrees for 20 minutes, then cook until 135 as measured by an "in the meat" thermometer.
Gives it a nice crust and medium rare on the inside, though the outer slice or two is medium.
With the thermometer, it is almost impossible to screw this up, and the guests are always impressed. I'm like WTF?, this is half the work of a turkey and tastes 10x as good.
med rare on the inside will be 135-140 (at the very most) sitting