1 Prime Rib or 2?

Wahooegger

I've got a 9+ pound ribeye roast, bone-in for Christmas day. Does anyone have an opintion as to whether it's better to cook the whole thing or cut it in half prior to egging? Thanks in advance.

mad max beyond eggdome

Wahooegger,
i'd see how it fits first. . . how many bones is it?? . . [p]also, do you think you want more than two end slices? . . .IMHO the end slice is the best, with al that crust flavor. .. [p]so, take it outside and see how it fits in the egg and whether or not you want to roasts or one...

Rumrunner

mad max beyond eggdome, I would assume its a four ribber, which in that case, will fit the Large with no problem.

fishlessman

mad max beyond eggdome,
in my house we go with 2 bones so that every piece is an end, and they are easy to trex that way.

mad max beyond eggdome

Rumrunner,
9 pounds on four ribs?. .. that just sounded a little heavy to me. . but maybe you are correct. . .and i agree, a 4 boner fits beautifully on a large. ..and here's the proof[p]<img src=http://img.photobucket.com/albums/v221/madmax521/DSCN0031.jpg>[p]and sliced[p]<img src=http://img.photobucket.com/albums/v221/madmax521/DSCN0045.jpg&gt;

mad max beyond eggdome

fishlessman,
that's not a bad idea, you still get the benefits of slow roasting (rather than grilling) with that many more end slices. ...i think i like it

Rumrunner

mad max beyond eggdome, it could be a small five rib. The only reason I mentioned the other is that I just got done doing my special thing to a friends 4 ribber and it weighed exactly 9 lb 1 oz. But, one rib will weigh any where from 1½ lbs to 2¼ lbs (+ or -), depending on the size of the beast it came from.

mad max beyond eggdome

Rumrunner,
i wouldn't doubt you for a minute, you are the professional butcher . . .i have to admit, that when i'm shopping for something like a rib roast, i never even look at the actual weight... .either i want a 2, a 3, or a 4 bone-in, regardless of actual weight. . .[p]thanks for the insight though, i always learn a lot reading your stuff on cuts of meats, their names, etc. . .

TRex

Wahooegger,[p]I would cut it in half - like Max says, you'll double the amount of yummy end pieces you have, plus it will likely be easier to handle.[p]TRex

Mark Backer

mad max beyond eggdome,[p]Heh heh. Heh. Heh heh. He said boner.

Wahooegger

TRex,
Thanks all, I'm leaning toward cutting it. Is a ribeye roast different than a prime rib roast? Can anyone give me any advice on how to debone this monster?

mad max beyond eggdome

Wahooegger,
rummrunner may correct me, but i believe a ribeye roast is simply a prime rib roast without the bones. ...[p]you still haven't said how many bones it has. .. [p]i prefer to roast mine with the bone on (others like to take the bones off and tie them back on for the cook, removing them again prior to carving).. it is easy to carve off the bones when cooked .. .simply set the roast on it end with the row of bones pointing towards the sky.. .with a long carving knife (like a ham carver), cut right along between the meat and bones, removing the bones in a single large piece. . then lay the roast back down to slice. . ..really, its not hard. . .

Wahooegger

mad max beyond eggdome,
Upon further review, although the sticker says "Ribeye Roast, bone-in" it appears to me to be boneless. Does that change any of the good advice you've given me?

mad max beyond eggdome

Wahooegger,
advice is all the same with the exception that i don't think the 15 minutes per pound at 325 is accurate. ..prbably more like 12 minutes per pound. ..just keep a close eye on internal temps and pull at 120 degrees. .. . you'll be fine. . .

Wahooegger

mad max beyond eggdome,
Thanks, Max. Merry Christmas!