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Ribeye Roast
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crf158
Posts: 12
First post, decided to wait for something worthy of posting. 4.5# bone-in ribeye roast, rubbed with Mickey's coffee rub. Cooked at 275 until 115 then cranked up the large BGE to nuclear for a final sear. Final temp after rest was right around 135. Delicious!
Comments
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Nice... Everything is worth posting. That's really good looking beef.Green egg, dead animal and alcohol. The "Boro".. TN
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Awful purdyXLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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Great job! The bar is set very high now.
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That's a great looking hunk of meat... What did you serve for sides?
Nice first post; including the pictures... Good luck following that one up
we ain't going to happy seeing a plate of buttered toast 
) MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Love ribeye roast. Yours looks great.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Sides? Who eats sides? Sides were smoked potato salad (can see the potatoes cooking under the roast in one of the pictures) and a salad.hapster said:That's a great looking hunk of meat... What did you serve for sides? Nice first post; including the pictures... Good luck following that one up we ain't going to happy seeing a plate of buttered toast ) -
Looks great!Looks like you cut it off the bone before slicing it? If so, who got the bones?---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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The butcher cut the bones and tied them back on so we could get coffee rub on that side also. I put the bones back on the egg for a few minutes and then my wife and I ate them like ribs. They were great also.TexanOfTheNorth said:Looks great!Looks like you cut it off the bone before slicing it? If so, who got the bones? -
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Yeah... the bones are great!crf158 said:
The butcher cut the bones and tied them back on so we could get coffee rub on that side also. I put the bones back on the egg for a few minutes and then my wife and I ate them like ribs. They were great also.TexanOfTheNorth said:Looks great!Looks like you cut it off the bone before slicing it? If so, who got the bones?---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
Great looking roast! And yeah, the bones are my favorite part of the rib roast too! Just tell everyone else it was a boneless roast and keep the bones for myself
>:)Knoxville, TN
Nibble Me This -
Nice looking roast. Bones off makes for an easy carve and most importantly the roast can be tied so it is round, making for an even cook.For the past couple of years I've used the rib bones to make au jus or collect them in the freezer until we have enough for a rib low and slow rather than cook them with the roast.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Good looking roast
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Looks great!!! I'm putting my first roast on at 5. SEC football has mt attention right now!!!!Atlanta, GA - LBGE -
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Last ribeye roast I bought was about that size. I finished separating the bones from it, cut the meat into 2 really big steaks, and cooked ribeye steaks and beef ribs simultaneously. The steaks were dinner for 2 for 2 nights, and the ribs were my lunch for 2 days.
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