I purchased and 8 pound choice boneless ribeye to have over the holidays. It's all rolled up and is about 5 1/2 inches across by 9 inches long. What should I expect for cook times? Thanks, in advance.
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What are you cooking it on? Don't expect times expect temperature. I like to take mine off at about 125 or so and rest. The ends are done for those who don't like rare and the rest is for me! -
As Frozen Smoke said. It’s more about temps.
That being said I find about 3-1/2hrs at 225* is a pretty close timing to get to an IT of 120-125*. Than I do a quick sear to get a little bark.Comment
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Agree with the above. I actually like really rare rib roasts so I pull mine at 115* and sear. Ends up around 120-122* with a little carry over at resting, no more than 125* though. I'd say 2 - 2 1/2 hours if you're looking for time, at about 225-230*. You may also want to run up to 250* or even 275* to shorten the cooking time. But again it's about the IT, be sure to make that your number one priority.Comment
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The roast turned our OK. I had dry brined it for two days, then wrapped it and put it in the freezer as I was cooking it New Years Eve. It took forever to thaw in the fridge and was still reading 30 degrees in the center after 4 days. Finished thawing it in a water proof bag in a water bath for 45 minutes. That did the trick. I used Mrs.O'Leary's Cow Crust, added 4 table spoons of chopped garlic.
The cook went well, but I let it cook longer than planned. Internal temp was 135 when I pulled it. I was hoping to have a medium well end and a medium to medium rare end as one end was thicker than the other. (My wife likes hers medium well to well done.) I let it rest for 20 minutes. Five - ten minute reverse sear as well. It was medium well to well done, not what I wanted, but our guests said it was delicious and there was very little left over.
Will try again as I purchased a whole 16 pound ribeye that I'm going to cut into a roast and then several steaks. The learning continues.Comment
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