Boneless ribeye roast, second attempt

[Thomassen]

I previously posted about cooking an 8lb roast for over the Holidays. My wife and guests loved it, but I wasn't satisfied. I purchased a whole 16.7 pound ribeye from Costco ($8.99 a pound), trimmed it and cut it into 1 roast and 7 steaks. I dry brined it for 24 hours. I used a variation of Mrs. O' Leary's Cow Crust (did not add the chipotle powder) which included 4 heaping table spoons of minced garlic. Pulled at 128 degrees. It finished early and rested for 40 minutes until thick end was at 137 degrees. I reverse seared in the oven for 5-10 minutes. Roast to everyone's liking medium/medium rare to medium well. I am much happier with the finished resul ts. The only thing I'll change is adding more garlic! I made it last night. It was a big hit.

[Spinaker]

Looks great. Did you use the convection setting on your oven?

[Spinaker]

Ahhh, I see. I would love to see some pictures of that oven!

[FireMan]

Yeah, pics.

[Ahumadora]

Yep also love to see pics of that oven.

[Steve B]

Looks pretty dang good to me. I also love a garlicky taste with my rib roasts, but have to keep it in check to appease everyone else. Nicely done.

[RonB]

Lovely!

[jgreen]

Dang that looks good. Garlic and beef go well together.

[Fire Art]

Nailed it I Would Say