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Cooking Primal Ribeye, Any Different than Ribeye ?
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kmellecker
Posts: 332
I picked up a Primal Ribeye Premium Choice today at Fresh Market. I plan on cooking it the same as a regular boneless Ribeye roast, indirect @ 250, approx 15 a pound, pull at 123. Any problems with this? What is the difference if any between the two cuts of meat?
Comments
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Are you saying you are going to cook it for 15 minutes a pound or it is approximately fifteen pounds? I think you will go more like 25 minutes a pound.
Steve
Caledon, ON
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It's an 8.5# boneless roast. I have gone 25 minutes a pound with bone in but have found 15 minutes works better for the boneless. Does the Primal cut make a difference in cooking time? Thanks for the input.
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You are probably right. I didn't see it was boneless.
SteveSteve
Caledon, ON
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kmelleker: I am having trouble understanding the question here. It's not a primal once it's been cut into roasts. Even if you buy the entire ribeye, it's a sub-primal. Who is calling the 8.5# roast a primal? It sounds to me like you have a boneless ribeye roast, period. What is the difference in appearance from the last ribeye roast you cooked? Sorry, I don't understand here. :huh:
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I'm thinking you are closer to right. This Primal is much thicker than the regular ribeye roasts I have cooked in the past or maybe this one is just cut thicker. At any rate, going on the 15 minutes a pound theory, the roast was only at 94 degrees at the 2 hour mark. A far cry from the 123 degrees it should have been.
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It will get there. You can bump the temp now and still have some of the advantage of the slow cook.
SteveSteve
Caledon, ON
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First off, I do not know what Primal refers to. The roast was labeled Primal Ribeye Premium Choice by Fresh Market. The roast is thicker than ribeye roasts I have purchased from Sams in the past and is cooking slower than those. Sorry for the confusion and greatly appreciate your help.
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I pushed it to 275 and poured another round of drinks...
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I believe the meat cutter didn't know his proper terminology. This roast probably just came from a bigger cow. Just my 2 cents. Enjoy your dinner!!!
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Thanks Little Chef, always learn from your responses. Just pulled the roast at 3hrs and 20 min at 124. It's resting now and I'm sure it will be great. If not, I'll pour another round of drinks and no one will be the wiser. Have a great night.
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My Mom always said if you serve them late they will like your cooking more
SteveSteve
Caledon, ON
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That is why I never give a time. I just say "Come over for dinner".
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Mothers are always right and this will be no exception...Thanks for the input.
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Smart. Lends to good conversation, appreciation of libation and good eats!
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For all that are interested, turned out superb. Thanks to all that assisted in this great meal.
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Any pics? sounds wonderful I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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Glad it turned out well for you! So how many extra rounds were poured?? :laugh:
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Only one before...
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