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Ribeye Roast

NilsNils Posts: 82
edited November -1 in EggHead Forum
At $4.99 per pound, I could not pass this one up! Was wonderful, used a reverse sear.

IMG_2772.jpg
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Comments

  • 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
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  • Looks great!!!!
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  • 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?

    fc
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  • TomM24TomM24 Posts: 1,364
    Thats alot of bang for buck. Cooked perfectly. I wouldn't have passed on it either.
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  • Nils,
    Great looking roast I love the color.
    Ross
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  • jharvjharv Posts: 8
    What was the weight, what temp and how long did you cook it. It looks wonderful.
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  • 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!)
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