Have you tried Adam Perry Lang's method making "burnt ends" out of the cap of the rib eye? I watched the video here the other day and I am intrigued! http://amazingribs.com/recipes/other...rd_sauces.html
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Not yet. The only thing I have thought about was making some shallow cross markings on the ends of the roast and letting those getting "burnt up." I have a 6 pound boneless for Monday when my parents come over. And by "cross markings" I'm not referring to X's, just squares.
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CandySueQ - Thanks for the idea. I did a Prime Rib last week (can't wait for my Thermoworks or whatever ends up under my tree. My Traeger meat probe decided that 110 = 135, another story) and used the trimmings to make tacos that would knock your socks off! This recipe you shared looks really inviting. I have the other half of the roast waiting for my son to come home after Christmas. I will give it a try. Much appreciated.Comment
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I'm doing it Christmas Eve! I think I'll not string the roast round though, seems like it'd interfere with the "ends" opening up. I'm okay with some gray edges...Comment
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I did give it a try! Came out pretty good! A little different. I actually cut a few off and gave them away as tasters. I wouldnt say it was dramatically different, just a little more crunchy. Burnt ends are better IMO. It looks very cool though! Board sauce is great too. Take pics!
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Also I did not wrap, i just didnt score the cap completely through so it maintained some structural integrityComment
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The rib eye cap is some of the best meat on the animal, perhaps better than the rib eye itself. If you leave it on a roast, or even a rib eye steak, the cap meat tends to over cook. I like to remove it and roll it into a steak or small roast. So from a package of 3 Costco thick rib steaks, I get 4 or maybe 5 steaks, one or two of the rolled and skewered rib cap meat. Treat it just like a steak.Comment
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