Recipe search - Bone in Ribeye Roast

[mark46th]

I coat the roast in kosher salt. I have never had an issue with the roast drying out, always plenty of juice in the meat. The salt and juices that come out make a kind of crust or bark over the meat that accents the beef flavor.

[Snaquebite]

What's your take on temp?....I've gone the 450/325 and 450/225....better results with the latter going about 20-25 min per lb. at 225 or to a 120 internal temp.

[Team Sergeant]

Originally Posted by Snaquebite

What's your take on temp?....I've gone the 450/325 and 450/225....better results with the latter going about 20-25 min per lb. at 225 or to a 120 internal temp.

Whatever works for you. I usually do 450-300 until the internal probe hits 120. Some do a high temp 450-500 and then turn off the oven to finish. Depends on your oven and your skill.

[TrapperFrank]

I make little slices in the roast an put slices of fresh garlic in them and then coat w/salt and pepper. Works like a charm every time.

[mark46th]

I get the best results with 450-275. Like TS says, once internal temp is 120 or so, out she comes. I like rare-medium rare. My wife likes the end cut so everyone is happy...

[mark46th]

This is the rib roast I am preparing for Christmas dinner. It is only a 3 rib as it is my wife and me. I coated it in Kosher salt. I let it stand uncovered in the fridge for 48 hours, pulling it out an hour or so before roasting...

[craigepo]

The lodge we just stayed at during our South Dakota pheasant trip cooked our party a 13-pound prime rib. The gal did a really good job, maybe a touch overdone for me (I'm a medium rare guy). She used a lot of kosher salt and some crushed pepper.

A friend of mine cooks his, and basically buries the meat in salt, cooks, then breaks the salt off after.

[JJ_BPK]

Originally Posted by Snaquebite

125-130 is the goal. Salting makes sense. Had planned to do a course ground pepper corn and kosher salt rub (2-1). Will probably continue with plan adding the butter advice.

I did two 3-rib roast last week, rare..

1)Test the thermometer & oven temp, before cooking. I found my oven was set at 350, but the T said 320. If you cook two roasts, put the thermo in the smaller one
2)Room temp for several hrs,, if frozen, thaw for three days
3)salt, pepper, & garlic powder ONLY
4)braze at 450 to set outside crust, 10-15 minutes
5)cook at 350 until desired temp, My target was 115, ABOUT 15 min per lb, after standing for 30 min internal temp rose(sic) to 125. Center rare, end cuts med.

Most would suggest 1/2 lb per person, but I do 1lb per. I like left-overs and use the bones for short (long) rib stew.

Good Luck..

[Penn]

A salt crust is one of the best methods to utilize when doing a rib roast. Seals everything in, bit of a mess extracting the roast though.

http://www.primalgrill.org/recipe_de...8&EpisodeID=30

[Divemaster]

Originally Posted by Penn

A salt crust is one of the best methods to utilize when doing a rib roast. Seals everything in, bit of a mess extracting the roast though.

http://www.primalgrill.org/recipe_de...8&EpisodeID=30

We've used a salt crust made from flour and rock salt. Breaking the roast out was messy but the results were fantastic.

[Team Sergeant]

Originally Posted by Divemaster

We've used a salt crust made from flour and rock salt. Breaking the roast out was messy but the results were fantastic.

My only problem with salt encrusted beef is that nice crust you get when roasted properly........... encrusted in salt does not produce that crust.

[Penn]

TS, that is true, but I think if you were to execute both techniques simultaneously, I think you would enjoy the flavor of the salt crush more.

[echoes]

Originally Posted by Snaquebite

Got some ideas but....
What have you done? Prep? Cooking method? Rubs?

No Rub, no nothing but salt and pepper! Tomorrow I am making an 8oz rib eye for 60 people.

Simple is better, so I will be grill marking both sides, then brushing with clarifed butter, and finishing off in the 350 degree oven until done.

Simple is best, and it will retain its natural juices, and remain moist.

JMHO,

Holly

[Team Sergeant]

Originally Posted by echoes

No Rub, no nothing but salt and pepper! Tomorrow I am making an 8oz rib eye for 60 people.

Simple is better, so I will be grill marking both sides, then brushing with clarifed butter, and finishing off in the 350 degree oven until done.

Simple is best, and it will retain its natural juices, and remain moist.

JMHO,

Holly

And this is called "banquet" style of cooking steak....... Catering and Buffet 101