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Rib roast: any smaller and it is a steak!

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    #1

    Rib roast: any smaller and it is a steak!

    And it might actually be a steak! I made a point that I wasn't going to buy any more meat until I ate what was in the freezer, but this was on sale for $14 a pound and it looks really nice, so this is dinner. It's about 2 1/2 lbs, perfect for two people.

    Click image for larger version Name: 20211118_163935.jpg Views: 125 Size: 102.5 KB ID: 1128562
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    • Likes 6
    #2
    Haha, yeah.... I think I would be tempted to split that down the middle and have two steaks.

    I've still got a USDA prime "prime rib" (3 or 5 bone I forget which) buried in the deep freeze and keep saying I am just gonna pull it out and slice between the bones to make several fat steaks, versus treating it as a roast.
    • Likes 2

    Comment

    • Bkhuna
      #2.1
      Bkhuna commented
      November 18, 2021, 11:28 PM
      Editing a comment
      Back in the day (like two years ago) Choice rib roasts would always go on sale for the holidays at less than nine dollars a pound. I would order a few cut from the large end and slice some for one bone steaks and save the others for roasts. One of the advantages of having a vacuum sealer.
      • 1 like
    #3
    taters, ribs roast, and PBR what is not to like.

    Comment

      #4
      Came out good.

      Click image for larger version Name: IMG-20211118-WA0007.jpeg Views: 79 Size: 102.6 KB ID: 1128638
      • Likes 7

      Comment

      • jlazar
        #4.1
        jlazar commented
        November 18, 2021, 07:00 PM
        Editing a comment
        Mosca I wish my prime rib looked like that!!!!
      • TripleB
        #4.2
        TripleB commented
        November 18, 2021, 10:29 PM
        Editing a comment
        Yum. And I say Yum again. Perfect. Did the flavoring come out the way you liked and what did you do?
        • 1 like
      • Mosca
        #4.3
        Mosca commented
        November 19, 2021, 06:17 AM
        Editing a comment
        TripleB, salted it in the morning, pepper right before cooking. 250* until it hit 127* internal. I usually use Mrs O’Leary’s Cow Crust ( https://amazingribs.com/tested-recip...-crust-recipe/ ) but this was off the cuff and I didn’t want to mix it up.
      #5
      Looks like a cowboy cut ribeye to me...
      • Likes 1

      Comment

      • Mosca
        #5.1
        Mosca commented
        November 18, 2021, 07:44 PM
        Editing a comment
        I agree. It’s easier to please Mrs Mosca with roast though, so… we roast. Special occasion. 5 year CAT scan is clean.
        • 3 likes
      • wu7y
        #5.2
        wu7y commented
        November 18, 2021, 08:41 PM
        Editing a comment
        Congratulations on the CAT scan. Mine have been pretty good too. Makes one feel good.

        One day at a time.
        • 1 like
      • texastweeter
        #5.3
        texastweeter commented
        November 18, 2021, 09:57 PM
        Editing a comment
        Mosca I don't like fillet or wagyu, but I keep akaushi wagyu tenderloin around just to keep momma happy. I get it brother. And tell her congrats!
        • 1 like
      #6
      Nicely done!

      Comment

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