Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Ribeye Roast

NilsNils Posts: 82
edited 10:21AM in EggHead Forum
At $4.99 per pound, I could not pass this one up! Was wonderful, used a reverse sear.



  • stikestike Posts: 15,597
    i see garlic slivers in there. did you pierce them into the meat?

    nice cook. just got a bone-in rib roast today... for christmas dinner
    ed egli avea del cul fatto trombetta -Dante
  • Looks great!!!!
  • FrankCFrankC Posts: 414
    That looks fantastic! What temp did you pull that at? With the reverse sear, is there much carry over once you pull it?

  • TomM24TomM24 Posts: 1,364
    Thats alot of bang for buck. Cooked perfectly. I wouldn't have passed on it either.
  • Nils,
    Great looking roast I love the color.
  • jharvjharv Posts: 8
    What was the weight, what temp and how long did you cook it. It looks wonderful.
  • NilsNils Posts: 82
    yes, treated it like doing a prime rib, pierced it and shoved 5 cloves worth of slivered garlic cloves into it (to keep the vampires at bey), sprinkled some cajun rub and extra rosemary on it.

    Brought up to 125* internal at 275* dome. Pulled off and opened her up and let'er rip to 650* dome, seared on sides, top, bottom for about a minute each side.

    Was a 3 pound piece, no bones (I actually prefer bones, but was not going to argue with the price!)
Sign In or Register to comment.
Click here for Forum Use Guidelines.