Small prime rib roast

4ever3

4ever3

somebody shut me the fark up.

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The Misses picked up a whole prime rib roast a week or so ago, cut it all into ribeyes except for this 3’ish pounder that one of the kids and I are going to split.

Coated with Carne Crosta, SPOGÓS, and Redmonds coarse salt. On Mabel cursing at 225° then a sear on Waylon

 
Here’s the final installment...

After pulling the roast and the filets and letting them rest LOOSELY tented (like foil just laid on top) for about 10 minutes, Waylon was ready to get his groove on!



ONE MINUTE per side for everyone!



After the other kid saw the prime rib in Mabel she said “I WANT SOME OF THAT!!!” Not a problem, we’ll throw another ribeye on and a bigger filet!



Roast sliced and steaks on the plate! LETS EAT!!!



The roast was on point!



After I finished my slice I ate the ribeye!

I’ve learned that 1” thick, one minute per side is one of my favorites!



Thanks for looking y’all!
 
Yes, farkin nailed it!!!

Good to see some charcoal love too. :thumb:
 
There is probably a picture of Chris Finney in the Barbecue Dictionary next to "reverse sear", but if not.... I nominate the sliced photo of your roast. :clap2:
 
Dang Jeremy you nailed that prime rib and the rib eye looks amazing.
 
Thanks y’all, gonna do this again (maybe next Sunday:thumb:!)


Had to gurgle him thirdeye, that’s almost exactly what I did...
 
Wow Jeremy! Got me wanting beef for breakfast now - well done.


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Thanks for all the kind comments all!



Sooner21 said:
Wow Jeremy! Got me wanting beef for breakfast now - well done.


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Click to expand...

Funny you say that, cause I had another ribeye with 4 eggs for breakfast!
 
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