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Rib roast suggestions and advice

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    Rib roast suggestions and advice

    Good day
    Recently I purchased a large beef rib roast (with ribs still intact) -- my plan was to slice through each rib and then carve out steaks while leaving two or three inches attached to the bone for beef ribs -- then freeze the steaks for later and smoke the ribs, however, due to unforeseen circumstances that plan fell through and I put the whole rib roast in the freezer ---- I am reluctant to thaw out the rib roast and carve out the steaks as originally planned because that would require refreezing the steaks and from what I have heard that is not a good idea
    --
    This weekend we are having several people over and it would be an ideal time to cook the rib roast but I am not sure what would be the best way to do so -- (it is a pretty big rib roast consisting of about 8 rib steaks which are each about 3 inches thick per rib)
    -- My thought is to slice it into large rib steaks (maybe two ribs each which would be about 6 inches thick), each would then be rubbed and reverse seared (starting at about 250 degrees and then cranking it up at the end)
    -- but I am also wondering if it should be cooked whole , again i would rub it and reverse sear
    --
    any thoughts and advice would be most appreciated

    #2
    Lots of good info here: http://amazingribs.com/recipes/beef/...rib_roast.html

    Comment


      #3
      thanks -- great article

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        I don't think you can go wrong as long as you plan on reverse searing.

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