I'm Cooking my first rib roast this Sunday for my dad and some family for Father's Day. I bought a 10 pound boneless rib eye roast.
My question is: after reading Meathead's article about how the rib cap can get overcooked and its such a great piece of meat he suggests removing it. So what does everyone think? Do you guys normally remove the rib cap and cook the rib eye eye by itself? Or just cook it whole.
Other details: the 10 pound roast is already somewhat trimmed by the butcher. It didn't come with any bones but I have some beef rib bones frozen that I plan on using to make the gravy/stock in a dripping pan. I have to feed 8 people so I have way more than i need. I was considering slicing off a couple rib eyes steaks for freezing.
My question is: after reading Meathead's article about how the rib cap can get overcooked and its such a great piece of meat he suggests removing it. So what does everyone think? Do you guys normally remove the rib cap and cook the rib eye eye by itself? Or just cook it whole.
Other details: the 10 pound roast is already somewhat trimmed by the butcher. It didn't come with any bones but I have some beef rib bones frozen that I plan on using to make the gravy/stock in a dripping pan. I have to feed 8 people so I have way more than i need. I was considering slicing off a couple rib eyes steaks for freezing.
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