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Small Rib Eye Roast - Tonight
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Jumping Joe
Posts: 114
any suggestions on this cook? small ribeye roast at 4lb.
Comments
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It is hard to beat seasoning it simply with salt/pepper, searing it for 90 seconds a side over a 450-500f fire, and then putting the plate setter in and roasting to your desired degree of doneness (125f for me).
But there are all kinds of variations. Minced garlic, rosemary, salt and pepper is a good outer rub. Commercial rubs like Dizzy Pig Cowlick are good too.Knoxville, TN
Nibble Me This -
What Chris says!
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I would TREX it.
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So the sear is just on the top and bottom correct? Or do you do a side sear as well......
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One more Q - should I insert the probe during the sear or wait until after?
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Did one just like that last week. Plate setter with drip pan. Heat egg to 500. Put meat on and get temp back to 500. Shut it down with the meat on until it gets to 350 then cook 20 min per pound. Rest for 15 min and cut. Enjoy!
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Yes, I don't sear the ends where it has been cut.
Just the top and bottom.Knoxville, TN
Nibble Me This -
Oh, and when you do the indirect roast, if possible do it on a rack above a steam pan with 2 cups of beef broth (or 1 cup red wine and 1 cup beef broth) to catch your drippings and make a first class au jus.
Can I come over? All of this rib roast talk is making me hungryKnoxville, TN
Nibble Me This -
nice.......thanks....come on over.
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After the sear,during the roast.
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OK - taking pic's. Vikings SUCK - Farve ahs to go along with Chilly.
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it has been surprising that Dallas, Minnesota and Cincinnati have been so bad. A lot of people where thinking they would be contenders or atleast make the playoffs. Now they'll be drafting near the top!
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