Whole Ribeye

Kevin · Jul 20, 2006

Asking for suggestions for a Ribeye. Local store has em on sale for $7.99. That's as good as it gets around here. It's a prime rib that is obviously not prime or they would advertise it as that. I'm leaning towards the PooBah method (done that before and like it) until 135* and then letting it rest, slicing, then sear/grill some more for my finnicky well done friends.

Baked taters, slaw, beans and I'm hungry already. This is for saturday night.

bbqjoe · Jul 20, 2006

I do em with garlic powder, black pepper, lawrys. Nothing else.
Rocks the house!!!!!

smokebuzz · Jul 20, 2006

I do them with smushed garlic cloves ,S&P thats it also. not done one for a while, as you said 7.99, OUCH!!, but the same here, the wholesale market that i get my meat from don't have many left for us small guys, yhe resteraunt buy them up quick.

Q_Egg · Jul 20, 2006

... I much prefer the very hi-temp sear and then roast to desired doneness (although we like 'em pretty rare). Our last ones were 2 1/2 inches (@~2.5lbs ea.) and they were the best ever by a bunch.

Kevin · Jul 20, 2006

Q egg, that pic got me excited. I love rare beef.

BBQchef33 · Jul 20, 2006

Thats waht we had at grill kings.. an 18lb rib eye..

a roast that big, we bring to 120-122 and then a 20 minute rest had it medium... no rare pieces..

seth711 · Jul 20, 2006

We do a bunch of these each year and they come out great cooked at 300-325 and rubbed with kosher or sea salt, fresh black pepper, garlic and olive oil. Simple is better with prime rib.....

CarbonToe · Jul 21, 2006

I normally just use cracked pepper and then flip on the grill, but last week I made up a batch of Paul Kirks Steak Seasoning (from his Champ BBQ Book). It made a great change.

djmarko · Jul 21, 2006

Montreal steak seasoning works well too.

kcquer · Jul 21, 2006

bbqjoe said:
I do em with garlic powder, black pepper, lawrys. Nothing else.
Rocks the house!!!!!

What he said!!

jt · Jul 21, 2006

mmmm, I wish I could have that for breakfast!

thirdeye · Jul 21, 2006

Kevin,

I season them the night before, let them rest in the beer fridge uncovered, then into the pit at 225° until they are 125° internal, rest for about 20 minutes, then blast them in a 500° oven for maybe 5 minutes, just to crisp the outside. Sometimes it works better for me to slice the whole ribeye into smaller roasts, maybe 3 or 4 ribs long, then there are more end cuts for the folks who like those best.

cmcadams · Jul 21, 2006

My favorite way is still to pack it in kosher salt...

Cook to 120, then let it rest for 30 minutes in foil in a cooler. Take off the salt, and rub it down with a clean dishtowel to get as much salt off as possible. The outside has a salty, kind of crunchy texture, and the inside is equal doneness throughout (cooked at 225).
http://buckymcoinkumsbbq.typepad.com/buckyblog/2006/02/prime_rib_again.html

Q_Egg · Jul 21, 2006

Man !! If these last rwo posts don't get things rolling ...

.... nothing will !

I have been considering the rock salt approach for a long time and now it's time. Also really like the horseradish sauce recipe!

cmcadams · Jul 21, 2006

Q_Egg said:
.... nothing will !

I have been considering the rock salt approach for a long time and now it's time. Also really like the horseradish sauce recipe!

Tom, you won't regret trying either one.

What I need to do is try 2 roasts, one done each method, and determine which I like best in a side by side test! (I think I know, but what a great reason to cook up some prime rib!)

BrooklynQ · Jul 21, 2006

Hey Thirdeye - That last picture of the ribeys is the definition of food porn!

Whole Ribeye

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