Select Boneless Rib Roast

[SFCGary]

I just acquired a 5lb Select Boneless Rib Roast. I have a smoker and a propane grill, side by side. Any suggestions on how to make this roast tender?? I usually buy choice, on occasion prime. Should I marinade it, inject it, dry marinade?? I'm worried about the select ending up tough...

[Jerod Broussard]

Dry brine for a few days. I did one years ago in the Pit Barrel. Darn thing barely fit in the barrel.

It came out fine. Slowly bring that dude up to temp and sear at the end if keeping it whole. Steaks would be a little better seared individually.

[Oak Smoke]

If you’re fortunate enough that it’s cryo-vacc you can place it in the refrigerator for 60 days to let it wet age. That helps select grade a lot. I purchase select briskets and let them wet age for 70 days, the difference is very noticeable. If it’s not vacc sealed or if there is any kind of leak in the wrapper you either need to cook it soon or freeze it. If I had to cook it now I would rub it with SPG then put it in the refrigerator over night, next morning put it on the smoker straight from the refrigerator at 225 F to let it absorb all the smoke flavor it could. I wouldn’t smoke it for more than 2 hours then I’d wrap it or put it in a Dutch oven and slip it in the oven at 250 F until it was probe tender in the 203 range. Because of the lean nature of select I would be afraid of drying it completely out if I went any longer on the smoker.

[SFCGary]

You would bring a boneless ribeye roast to 203??

[Oak Smoke]

SFCGary I think the odds of getting anything tender enough to enjoy while it’s still pink are slim. If you must pull it at 145 or so I would recommend very thin slices. This is select grade that is lean and has almost no fat or connective tissue to break down to help with moisture. I’m recommending cooking it like a lean roast, not a beautiful rib roast.

[Oak Smoke]

SFCGary One other idea. There are experts here at sous vide . They well may have an answer to getting it right with that technique.

[Mosca]

I’d do it like a round roast; it should come out tender, but better tasting. Salt & pepper the night before, then either slow at 225° to 125°, or like some people do, 500° for 30 minutes then shut the oven off (if your smoker is like a kamado) until 125°. Tent, and let it carry over to the 130-135° range. Then slice it ridiculously thin, like as close to shaving as you can, against the grain.

Honestly it should come out damn good however you do it, as long as you stick to medium rare and slice really thin across the grain. Those are the two most important things.

[Uncle Bob]

Sounds like a great candidate to turn into French Dip sandwiches or Philly cheese steaks. Thin, thin slicing works magic for tender.............

[shify]

At a minimum dry brine it for a few days. Then cook as low and slow as possible. I probably wouldn’t take it much past 125.

I also agree that if you are amenable and able to, slicing it for cheesesteaks or French dip would be a good option

[CaptainMike]

A perfect candidate for sous vide.

[SFCGary]

So, I dry brined it for two days uncovered in the fridge, put it on the smoker for three hours at 225, took it out at an IT of 125, let it rest for an hour covered in foil, then reverse seared it on the 500 degree grill for about 8 minutes. Medium rare, tasted good, just tough like I was worried about. Can I use the leftovers for chili...what's the best way to ensure the beef gets real tender?? Right now it's about a two and half pound slab...RECOMMENDATIONS PLEASE...

[CaptainMike]

Chili would be great, or slice thinly and dredge through an au jus for French dip sandwiches, or slice thinly and make Philly cheesesteak sandwiches. These are some of the things I do with leftover roast beef.

[SFCGary]

CaptainMike... Should I sear the remaining meat cut up before I make it in the chili, or just cut it up and throw it in?? I have about a 2 and 1/2 lb slab left...what would you do??