9lb Whole Rib Eye For Christmas Morning. HELP

tcounty · December 2008

My dad sent over a 18lb ribeye for me to cook on the egg for Christmas morning breakfast. I'm not going to try to cook all 18 lbs, so I'm going to cut it in half or I might do 2-5 lb roast. What is the best way to do this? I got my egg back in February, and have been bragging on it for a long time. It needs to make a good impression.

emilluca · December 2008

The purpose of a 18lb rib eye is so you can cook it where you can have well done medium and rare all in the same roast. So if you have people wanting their flesh of dead animals done to order you might reconsider making it 2 roast.
Other then that cover with the spices of your choice and cook until desired doneness. Temp is 375 for a normal roast. The egg is a big oven that adds flavor because of the open flame and woods used.

E

Nils · December 2008

Treat it like a prime rib. Many good recipes for that.

good instructions here:
http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html

I just did one the other day, but only 3 pounds:
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=562728&catid=1

Good Luck, and Good Eating!

tcounty · December 2008

So the set up will be the same no matter what the weight? Just a longer cook time? Thanks for the help.

9lb Whole Rib Eye For Christmas Morning. HELP

Comments

Categories