How long can I rest a Ribeye Roast?

Starman · Mar 31, 2018

I usually rest on the counter for 30 minutes.

I used a different smoker today and it's going to be done an hour earlier than I planned.

Will it turn out ok if I rest it an hour or more?

Thanks

mchar69 · Mar 31, 2018

Depends on how you cooked it.
Could put it into the oven at the lowest setting.
Could wait until the temp settles, then foil and towel wrap into a warm cooler.
Could pull the thing right now, then set it back into the smoker.

Starman · Mar 31, 2018

Thanks. Just pulled it at 130*.

Tented with foil. I think I'll wait for the temp to settle, then put in a cooler to extend the hold time.

mchar69 · Mar 31, 2018

Good move. What temp did you run?

Tricky · Mar 31, 2018

I often hold mine for an hour+ by wrapping in foil and coolering. If you didn't sear at the beginning, you can crank up your oven as hot as it will go and pop it back in for a few minutes to get a nice external sear on it. Good luck!

ironmanerik · Mar 31, 2018

I had one finish a couple hours early a few years back, pulled it at 125*, straight to the cooler, left the temp probe in, it climbed to 140*, thought it was overdone, almost perfect, wall to wall pink. If I had to do it again I would pull at 122*.

Cook · Mar 31, 2018

Starman said:
Thanks. Just pulled it at 130*.

Tented with foil. I think I'll wait for the temp to settle, then put in a cooler to extend the hold time.

That is exactly what you should have done

mchar69 · Mar 31, 2018

I bet this is one of the best ones you've ever made - pics pretty please

Starman · Mar 31, 2018

mchar69 said:
I bet this is one of the best ones you've ever made - pics pretty please

Exactly. It slowly rose to 140* tented on the counter.

At 1 hour 15 minutes of hold time, it was still 140*, sliced it, juicy, pink, and tender.

It was outstanding.

Sorry, when I started carving, people started grabbing, so didn't get pics.

Thanks for all of the help, guys.

Starman · Mar 31, 2018

Ran it at 240-250*, it took a little over 3 hours to get to 130*.

Smoked it in this modified Master Forge that holds temps like a champ.

The other times I've smoked them has been on this 70 year old built in at the ranch.

Thanks for the help.

mchar69 · Mar 31, 2018

Thanks for the replies - I thought a long hold would be TASTY -
GOOD TO KNOW!

How long can I rest a Ribeye Roast?

Starman

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