Hello pitmasters, every year i make prime rib (choice rib roast) for Christmas, my local store has new York strip roast going on sale for 6.99 lb. Curious if the strip roast would be as good of better if cooked the same way as rib roast? Low and slow in oven until medium rare…. Any input would be awesome, thanks s much!
-
-
The New York will be a lot leaner than the rib roast, so it is a little trickier to get right and not overcook. But it's also a more homogeneous cut, compared to a rib roast given how different the spinalis and the core of the roast are. So the strip roast will perform more uniformly.
Definitely recommend a sear at some stage to get you that tasty crusty bit
Good luck!
-
Oooo. I love to gnaw bones. But NY Strip roast is more flavorful. If the same $/lb I would go the NY route, but both have been too pricey for me lately
. I did see decent price on rib roast but only with digital coupon which I refuse to use.
Comment
-
Strip roasts kick ass. It’s basically the eye of a rib roast. Do it exactly the same way, and DEFINITELY do a sear.Comment
-
I agree with how you cook it, but to clarify what an eye of the rib is. The eye of rib comes from the primal rib section, the 6th thru 12th rib, spinalis removed and the eye trimmed up. The NY Strip is from the primal loin section, usually has the 13th rib and proceeds to the beginning the aitch bone of the sirloin.
-
-
I used to make Prime Rib for years. Tried a Strip lion 3-4 years ago and haven't looked back. And as Mosca said cook it exactly the sasme way. I SV for 6-7hrs and give it a quick sear just for color and presentation.Comment
-
You’ve gotten some great advice thus far. I want to preface what I’m about to say that my preference is ribeye/prime rib every day, but recognize NY strip offers more “options”, ie those adverse to fat. That said, I’ve done a strip roast the last 2 Christmas dinners and it is a huge hit. I keep it simple:
1). Dry brine 48+ hours, uncovered in fridge
2). Coat with olive oil and a little black pepper, garlic powder and ground rosemary. I smoke on 225° until 110-115° internal.
3). Crank up the grill heat. Apply another light coating of oil if needed.
4). Sear the heck out of it. When you get to the internal temp you want, I like 130-135°. I like Mosca ’s technique of just keep flipping to ensure even crust/sear formation.
5). Apply finishing salt and fresh cracked pepper after slicing and serve with au jus, horseradish sauce, cowboy butter or whatever you please. Or just plain.Last edited by au4stree; December 14, 2024, 02:25 PM.Comment
-
Since we're talking about Prime Rib and NY Strip roasts, here's a good mild mustard-horse radish sauce that we've been using for years.
Mild Mustard Horseradish Sauce- 1 1/2 cups good mayonnaise
- 3 tablespoons Dijon mustard
- 1 1/2 tablespoons whole-grain mustard
- 1 tablespoon prepared horseradish
- 1/3 cup sour cream
- 1/4 teaspoon kosher salt
Comment
-
I don’t know about the roasting part, but at $6.99/lb. I’d buy a strip roast to cut into steaks, vacuum pack, and freeze.Comment
Comment