Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Best way to cook rib eye roast

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Best way to cook rib eye roast

    I have a big family event this weekend and was wondering if anyone has some insight for a great rib eye roast recipe. Thank y'all so much

    #2
    I doing one next weekend for Easter like this. You can scale up or down as needed.

    Smoked & Seared Prime Rib Roast
    Yield: about 6-10 servings
    Ingredients:
    • 14lb Beef Prime Rib, bone-in
    • Salt (used fine sea salt)
    • ½ oz porcini mushrooms, ground fine
    • 1 tbsp black pepper, freshly ground
    • 2 tsp rosemary leaves, chopped (from 1 sprig) or ½ tsp dried rosemary
    • 1 tsp fresh thyme leaves, chopped (from 1-2 sprigs), or ¼ tsp dried thyme
    • 12 garlic cloves, finely chopped
    • 6 tbsp olive oil
    • 2qt +/- Beef broth, as needed
    • 4 carrots, peeled and roughly chopped
    • 4 stalks celery, roughly chopped
    • 2 medium onion, peeled and roughly chopped
    Au Jus (about 3 cups)
    • 3 teaspoons olive oil
    • ¾ cup red onion, diced
    • 4 cloves garlic, minced
    • ⅜ cup red wine
    • 1½ tablespoon Worcestershire sauce
    • 3 cups drippings (from the drip pan)
    • 1½ teaspoon whole peppercorns
    • ¾ teaspoon dry thyme leaves
    • 2 bay leaf
    • Salt (as needed)
    Preparation:
    1. Sprinkle meat all over with about 4 tsp salt, cover loosely with plastic wrap and let it rest for 3+ hours in refrigerator.
    2. In a small bowl, mix the 2 tsp salt, black pepper, rosemary, thyme, garlic, porcini, and olive oil, set aside.
    3. Preheat the smoker to 225˚F-250˚F with cherry and oak chunks (or just cherry). Pat the roast dry with paper towels then cut bones from
    roast. Rub the roast all over with seasoning mix and allow the roast to sit for about 15 minutes. Re-tie the bone on the roast at 1"
    intervals.

    4. When smoker is up to temperature, put the roast on the rack. On the rack below place a pan to catch the drippings with about 1 quart of
    beef broth in it. (after about 1 hour of smoking, add chopped vegetables to the roasting pan). Check and add more broth to the pan as
    needed.

    5. Meanwhile, in a small saucepan, over medium heat, add the olive oil and the onions. Sauté until the edges of the onions just begin to
    brown. (not a full caramelization and don't burn them) Add garlic and cook for a minute or 2 more. Deglaze the saucepan by adding the
    red wine and stirring. Add Worcestershire sauce and cook for another minute, stirring constantly. Remove from heat then add the
    peppercorns, thyme and bay leaf. Set aside until roast drippings are ready and roast is resting.

    6. When the roast IT is about 100˚F start the grill for searing the roast. When the internal temperature reaches 115ºF, remove the roast
    from the cooker and put in a pan loosely covered to rest for about 20 minutes+/-. Remove drip pan and set aside for the Au Jus. When
    the cooker comes up to temp (hot) remove the roast, reserving the juices collected inside, and place the roast on the grates, over the fire.
    Turn occasionally to brown the outside of the roast evenly.

    7. When the internal temperature reaches 125ºF to 130 ºF remove the roast from the cooker to the pan and cover it loosely with foil and
    rest 20 minutes before slicing.

    8. While the roast rests reheat the Au Jus and add the drippings beef stock and bring to a light boil. Reduce heat and simmer for about 15- 30 minutes, add salt to taste. Strain the liquid through a fine mesh strainer and then return it to the saucepan until ready to serve.
    9. Cut tie strings and remove the bones then slice into about ½" thick slices and serve the roast.

    Comment


    • IdSmokeThat
      IdSmokeThat commented
      Editing a comment
      Thank you so much

    #3
    The Prime Rib recipe on the free site is perfect. I make one every year for Thanksgiving and Christmas. Meatheads method is perfect - whether you do it in the smoker or in the oven inside. I usually do mine I side because those holidays are so busy I don’t have time to tend a fire too.

    Be sure to use Mrs O’Leary’s Cow Crust rub...it’s *perfect* for a rib roast!

    https://amazingribs.com/tested-recip...er-beef-roasts
    Last edited by Santamarina; March 24, 2021, 10:03 PM.

    Comment


    • Donw
      Donw commented
      Editing a comment
      +1.

    #4
    I do mine in my pellet smoker. Boneless roast. Tie up to an even shape. Dry brine 24 hours in the fridge. Lightly brush with olive oil then dust generously with Penzey's Prime Rib Rub which is very low in salt. Roast at 235 degrees to your favorite IT. Serve immediately. Yum.

    Comment


    • bbqLuv
      bbqLuv commented
      Editing a comment
      nailed it with the pellet smoker.
      Long live BBQ, happy grilling to you.

    #5
    Posted before: How to Roast a Perfect Prime Rib Using the Reverse Sear Method | Serious Eats

    You can easily smoke the roast in this approach for 2-3 hours on smoke setting and then switch to low oven temp or leave it at smoke (170-200*) until done to IT you want. Then crank whatever up and sear. edge to edge with great crust perfection.

    Comment

    Announcement

    Collapse
    No announcement yet.
    Working...
    X
    false
    0
    Guest
    500
    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    {"count":0,"link":"/forum/announcements/","debug":""}
    Yes
    Rubs Promo

    Spotlight

    These are not ads or paid placements. These are some of our favorite tools and toys.

    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

    Use Our Links To Help Keep Us Alive

    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


    The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

    kamado grill
    Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

    Click here for our article on this exciting cooker



    Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

    Click here to see our list of Gold Medal Gifts


    Our Favorite Backyard Smoker

    The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
    Click here for our review of this superb smoker


    Blackstone Rangetop Combo: Griddle And Deep Fryer In One


    The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

    Click here to read our detailed review and to order


    The Cool Kettle With The Hinged Hood We Always Wanted


    Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

    Click here for more about what makes this grill special


    Grilla Pellet Smoker proves good things come in small packages

    We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
    Click here for our review on this unique smoker


    Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


    This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

    Click here to read our detailed review