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Rib roast: any smaller and it is a steak!

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  • Mosca
    commented on 's reply
    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.

  • Bkhuna
    commented on 's reply
    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.

  • TripleB
    commented on 's reply
    Yum. And I say Yum again. Perfect. Did the flavoring come out the way you liked and what did you do?

  • texastweeter
    commented on 's reply
    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!

  • wu7y
    commented on 's reply
    Congratulations on the CAT scan. Mine have been pretty good too. Makes one feel good.

    One day at a time.

  • Mosca
    commented on 's reply
    I agree. It’s easier to please Mrs Mosca with roast though, so… we roast. Special occasion. 5 year CAT scan is clean.

  • DavidNorcross
    replied
    Nicely done!

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  • texastweeter
    replied
    Looks like a cowboy cut ribeye to me...

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  • jlazar
    commented on 's reply
    Mosca I wish my prime rib looked like that!!!!

  • Mosca
    replied
    Came out good.

    Click image for larger version

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  • bbqLuv
    replied
    taters, ribs roast, and PBR what is not to like.

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  • jfmorris
    replied
    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.

    Leave a comment:


  • Mosca
    started a topic Rib roast: any smaller and it is a steak!

    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

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