New Years' Eve Ribeye Roast - Meathead Style

[mchar69]

Meathead runs Amazing Ribs dot com - not sure if he wanders over here
because he's a busy man.
HIS research says to de-bone a rib roast, salt it the day before, rub it with
Mrs. O'Leary's cow crust, cook it at 225 until 118 or so, then
sear the living crap out of it to Maillard the outside.
Let's see-
I tied up the roast after removing the bones



You see the herb paste - rosemary, thyme, oregeno, peppers, etc..
Mrs. O' Leary's COw crust (mix th eherbs in water)

and rubbed / slathered -

Notice I have tied the roast into like a large log.

PULLED at 121 after about a 15 minute wait.
My potatoes (of all things were late and I turned off the oven and the roast came up to 121 in those 10 minutes..

On the Smokey Joe for a good sear -

I'm so sorry for all the pictures. I'll do better next time.

 

[Titch]

Not too shabby, I would sure eat it.

 

[mcyork28]

That looks killer!

Sent from my Pixel 3 using Tapatalk

 

[Stingerhook]

You did that meal proud!

 

[mchar69]

I can't say enough about the Robert Mondavi Cab Sav, Barrel aged, about $10
a bottle - THE ONE IN THE PIC - it is a value wine, IMHO. Every year, my wife and I would open a bottle or 3 of Merlot, have a half a glass each, price be damned, and either cook with the wine or throw it out.
We were throwing out half bottle of wine for years.... what a waste -

This Mondavi is a great value for $10.

We are now drinking about a bottle a month, maybe more plus I use it in cooking which goes to show the difference. I thought I like Merlot. Too heavy I guess.

 

[ShadowDriver]

That looks fantastic! Amen!

Really do appreciate the step-by-step with temps and the like.

I'm so sorry for all the pictures. I'll do better next time.

You cut down on the photos next time and we're going to have problems. :tsk:

You folks sure ate well!

 

[LYU370]

I'm so sorry for all the pictures. I'll do better next time.

Did you mean to say sorry for the lack of pictures? Dude, keep em coming. We like pics.

 

[Hoss]

Outstanding! Thank you for sharing.Happy New Year!

 

[Big George's BBQ]

Cooked to perfection Love Pics Keep them coming

 

[jzadski]

Wow, that's a winner of a recipe for sure. That being said you nailed it which doesn't always happen :-D. Thanks for the cab tip. What did you wind up doing with the ribs?

 

[LloydQ]

I have seen some fine rib roast cooks on this forum, but none prettier than that.
Perfection.

 

[mchar69]

Thanks guys, that Chef Alarm therm really helps. I didn't do anything with the ribs yet - got ideas?

 

[Paulie G.]

Looks like a home run! Happy New Year!

 

[guero_gordo]

This year, for the 3 of us, I just dusted the thing, ribs and all, with Montreal and threw it in the oven, but it does make a noticeable difference when you do the extra steps. That is a thing of beauty