My wife had her women’s group meeting at our place tonight. She asked me to cook beef for them, and requested a "prime rib" type roast.
I was only able to find a select whole ribeye at the local grocery, so I picked the best looking one.
I trimmed the lip and heavy fat from exterior, Cut the center section to about an 8†long section. Tied to make it round as possible. Dry brined with kosher salt. The rest is cut into 1-1/4†steaks and individually vac sealed and frozen.
I made O’leary’s Cow Crust beef rub. And coated the roast with it. I cooked in my garage oven set at 240 deg.
it took about 2-1/2 hours to hit 125 deg in the center. I pulled from oven and cut the strings off to sear over a very hot bed of charcoal.
It was absolutely delicious! I wish to thank Meathead for sharing his recipes, methods and wisdom with all of us!
I was only able to find a select whole ribeye at the local grocery, so I picked the best looking one.
I trimmed the lip and heavy fat from exterior, Cut the center section to about an 8†long section. Tied to make it round as possible. Dry brined with kosher salt. The rest is cut into 1-1/4†steaks and individually vac sealed and frozen.
I made O’leary’s Cow Crust beef rub. And coated the roast with it. I cooked in my garage oven set at 240 deg.
it took about 2-1/2 hours to hit 125 deg in the center. I pulled from oven and cut the strings off to sear over a very hot bed of charcoal.
It was absolutely delicious! I wish to thank Meathead for sharing his recipes, methods and wisdom with all of us!
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