The advice I need is, it's not a prime rib anymore. I don't know what got into me, but at one point I decided to start removing the fat vein in the middle of the roast, and then it just all fell apart. One of my guests is immune compromised so I didn't feel safe rolling it all back up because I figured I had handled the surfaces and wouldn't feel comfortable only cooking it to 130 internal. Ugh. It all got away from me so fast!

So here's what I have now, Left to right I have a 20oz ribeye cap steak, a 32oz eye of ribeye roast, and a 10oz cylinder of whatever cut that is. I have 6 guests coming, all family so it's relatively low pressure, but who wants to screw up Christmas. What do you think I should do. I think my options are:
1) Cook the eye of ribeye like roast, indirect at 225, finish off with a sear over high heat
2) Cook the ribeye cap hot and fast either in a pan or over high heat
3) Cook the unidentified cylinder hot and fast as well, at the same time as the ribeye cap.
Or I could steak it all out, freeze it, and go buy a different roast and start all over. But that seems like a waste
Comment