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
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!
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: