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Beef rib roast, large end vs small

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    Beef rib roast, large end vs small

    OK, I did my reading, but I wonder if there is a consensus about this.

    I have the whole thing, like 7 or 8 bones (didn’t count ‘em). I am still going to use half as a roast, and half will be cut into steaks.

    Based on what I’ve read, I want to use the small end for the roast, and the large end for the steaks.

    Who agrees, who thinks different?
    23

    #2
    This is a conundrum!!!!
    My first thought was big steaks, but then I don't want a puny roast, but then I want a big roast, but then I don't want puny steaks.....and around in circles I go.
    In the end I decided 2 roasts or all steaks.

    Comment


      #3
      Originally posted by smokin fool View Post
      This is a conundrum!!!!
      My first thought was big steaks, but then I don't want a puny roast, but then I want a big roast, but then I don't want puny steaks.....and around in circles I go.
      In the end I decided 2 roasts or all steaks.

      From what I understand, the small end is more tender and the large end has a bigger spinalis. But what the hell do I know, when I didn’t think about it at all, everything I ate was great. For that matter I could take the roast out of the middle and steaks from both ends.

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        I vote for taking steaks from each end :-)

      #4
      I think somewhere around the 6th rib you’ll get the most spinalis. Toward the rear is a bit leaner with less fat but it is still a ribeye.

      pick your poison. I like a small thick steak sometimes. I’ve been eating my meat more towards medium lately and a thick well cooked steak is still tender and I think that small end is deliciously beefy.

      my opinion is the large end is more unctuous/fatty/ more ribeye mouth feel like. I hope this makes sense.

      I do really enjoy that small end at about 140° finished (eating) temp. Especially the fat ones.

      edit:

      I like that small end front seared quickly with normal (not 1000°) heat and walking into the cook. I’m weird though.
      Last edited by HouseHomey; October 8, 2020, 09:30 PM.

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        #5
        Large end for both steaks and roast.

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          #6
          i like charred spinalis on ribeyes. I always ask the butcher for the largest spinalis for rib eye. i love spinalis for roast too, but enjoy a tender eye on my prime rib.

          in short i would base my whole decision on getting the most spinalis for my steaks

          Comment


          • Mosca
            Mosca commented
            Editing a comment
            That's my thinking as well.

          #7
          Solomon says: Cut 2 ribs off large end and 2 off smaller end for steaks, and the middle for roast.

          Comment


            #8
            small end for tenderness, roast in my vote, ribs removed.

            Comment


              #9
              I voted, thought I have absolutely no rational basis for my vote. I just like the idea of bigger steaks. 😮

              Comment


                #10
                I went with bigger end for roast as you want a consistent shape.

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