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
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
Comment