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Your favorite ribeye roast recipe
Posted on 11/22/17 at 12:46 pm
Posted on 11/22/17 at 12:46 pm
Ham is a little boring for me, so for our second meat, I picked a beautifully marbled 4.8 lb prime bone in ribeye roast. I typically just salt and pepper and put in the oven until medium rare. I'm thinking of getting a little more creative for this one, so if anyone has a great recipe, post it please. 
4
Posted on 11/22/17 at 12:48 pm to GRTiger
I've seen people sear it over charcoal then finish in the oven. Came out pretty good, but I'm not an expert.
Posted on 11/22/17 at 12:54 pm to GRTiger
Posted on 11/22/17 at 1:11 pm to GRTiger
Brine it overnight. Rub it with softened, salted butter all over the next day. Roll in cracked pepper mixed with a hint of Cayenne. Let set for a half hour to drop the chill. Roast at 475 for 20 minutes. Drop temp down to 225 and monitor (estimate about 20 minutes a pound). Pull off at internal temp of 128 degrees for medium rare.
Pull out when done. Cover and let settle for 20 minutes. It will actually get hotter and finish itself, so its important to pull it out before it gets too hot or you end up with more medium than medium rare. It should be well bronzed around the roast, but if you want to give it a deeper dark finish, fire up your propane torch and use one of these:
Pull out when done. Cover and let settle for 20 minutes. It will actually get hotter and finish itself, so its important to pull it out before it gets too hot or you end up with more medium than medium rare. It should be well bronzed around the roast, but if you want to give it a deeper dark finish, fire up your propane torch and use one of these:
Posted on 11/22/17 at 1:13 pm to GRTiger
Nets prime rib thread
This post was edited on 11/22/17 at 1:14 pm
Posted on 11/22/17 at 1:26 pm to Winston Cup
Thanks for the links, team. I knew I had seen a few threads on it in the past. Lot of good info there.
Posted on 11/22/17 at 3:00 pm to GRTiger
This is one I did a couple days ago. Probably the best prime rib I have ever done. Sous vide 137x6hours with a rosemary/black pepper/thyme/salt crust. I have another one ready to roll for tomorrow.
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