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Rib Eye Roast

TomRCTomRC Posts: 9
edited November -1 in EggHead Forum
I just picked up a 5 lb rib eye roast and want to egg it this afternoon. Any suggestions on the best way? I presume indirect would work best.I have a large setter and a large egg. Thanks for the help. Tom
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Comments

  • Tomrc,
    if you have enough time, try this.[p]If you don't have the salt, just follow the times and temps w/o the salt-crust.[p]good luck

    [ul][li]the chicken's beef[/ul]
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  • RRPRRP Posts: 14,140
    char buddy,
    Since Dr Chicken doesn't post here anymore and was never able to get the amendments made to that recipe he says to add one egg white to the paste and it will make the outer shell far easier to remove. Also you can use kosher salt instead of rock salt. As for my personal experience I use a rule of thumb that for each 2.5# of prime rib I use 1 c of kosher 1/2 T flour 1 t of water. That will make ample amount of paste/crust. Good luck...that is a gooood meal!

    Ron
    Dunlap, IL
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  • TomRCTomRC Posts: 9
    char buddy,RRP,
    Thanks, I'll try it tonight and let you know how it turns out-Tom

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  • TomRCTomRC Posts: 9
    char buddy,
    The roast turned out great. One thing though. The meat shrunk during cooking and seperated from the salt. I believe the salt sides are still in the egg. Thanks for the help.

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