Boneless Ribeye Roast from Costco - Suggestions?

XLBalco

I have been tapped to cook for the FIL Bday dinner this week. I don't like cooking something for the first time for the in laws but I don't have a choice here. I was looking up different ways to cook this meat. nibblemethis on the reverse sear seems to be a good way to go. http://www.nibblemethis.com/2011/12/reverse-seared-prime-rib-roast.html any other suggestions? or prep?

KiterTodd

I sadly don't know of the difference between a Rib-Eye roast and a Prime-Rib roast (they both sound delicious), but here is a recent thread on a Rib Roast you may get some solid tips from...

http://eggheadforum.com/discussion/comment/1686651

tarheelmatt

XLBalco said:

I have been tapped to cook for the FIL Bday dinner this week. I don't like cooking something for the first time for the in laws but I don't have a choice here. I was looking up different ways to cook this meat. nibblemethis on the reverse sear seems to be a good way to go. http://www.nibblemethis.com/2011/12/reverse-seared-prime-rib-roast.html any other suggestions? or prep?

Used this recipe for a reference and has always turned out awesome.  

Suggest a grilled romaine salad too!  

Eggcelsior

@KiterTodd it's the same thing but some places differentiate a rib roast vs rib-eye roast as bone-in vs boneless, respectively. In the photo above, it's redundant.

OP, the linked recipe is good. I HIGHLY recommend pre-salting the roast with kosher salt(dry-brining) at least overnight. Don't be shy with the salt.

MelSharples

Rib Roast! Coat with olive oil, liberal rub of kosher salt, pepper, garlic powder. 350 indirect (no smoke) until 115*/120* (approx. 2 hrs). Cook over an elevated drip pan filled with rough cut onions, smashed garlic, 32oz beef broth, and a cup of red wine. When finished cooking the meat add salt and simmer the strained broth over medium heat for an easy and tasty au jus while the meat rests. Look up @tarheelmatt's grilled romaine salad and cheesy potatoes, they are the bomb! Have fun

anton

Cook as a prime rib, or slice into 2" ribeye steaks.

Hi54putty

Dry age and then slice into ribeye steaks. But since you don't have time for that, the recipe you mentions above works great. 

Terrebandit

You can't go wrong with that recipe.  Make sure you tie it up to allow more even cooking. I usually rub them down with a garlic oil mix.  Then I apply a very liberal coating of Monterrey steak seasoning.  The oil helps it to stick.  After the sear, that stuff makes a very tasty crust on the final product. 

KiterTodd

Eggcelsior said:

...OP, the linked recipe is good. I HIGHLY recommend pre-salting the roast with kosher salt(dry-brining) at least overnight. Don't be shy with the salt.

I have to try that next time.  My roast was good but not salty enough even though I was liberal before cooking.

So...you salt heavily over night and then rinse it and put on your roasting seasoning?  (likely more salt, rosemary, garlic, pepper)

Eggcelsior

@KiterTodd I don't rinse but I don't go with quite as much salt. I like Penzey's English Prime Rib Rub but I also add some additional salt and pepper to the roast. I typically cut the salt a bit, maybe 1/4 to 1/3. I pre-salt up to 4 days.

You can probably do it normally. Only the surface will be salty. You could even use sea salt at this step since it won't dissolve like Kosher.

XLBalco

thanks for the input !!

KiterTodd

@Eggcelsior, so you are not just putting salt on it for 4 days, you are putting the rub on it?  (seasoning with salt)

I have used that Penzey's rub on other things, and it is awesome.  Their Chicago steak seasoning is also great.  I recall one of them being excellent in bloody marys...

Eggcelsior

KiterTodd said:

@Eggcelsior, so you are not just putting salt on it for 4 days, you are putting the rub on it?  (seasoning with salt)

I have used that Penzey's rub on other things, and it is awesome.  Their Chicago steak seasoning is also great.  I recall one of them being excellent in bloody marys...

Just the salt for 4 days. I season right before or up to an hour or 2 prior.

EagleIII

Absolutely Bookmarked for future use!

Grillmagic

Here is last Sunday's cook, 250/275 indirect with 3 chunks of Apple will DP Cow Lick until 130 than tented for 20 minutes to which it went to 134/135, It weighed 7.06 and feed 8 adults, it was very good! It took about 3.5 hours to roast.

XLBalco

@grillmagic- how big was that? looks awesome. trying to time the cook for tomorrow. just under 5lbs. going to go at about 250

Grillmagic

XLBalco said:

@grillmagic- how big was that? looks awesome. trying to time the cook for tomorrow. just under 5lbs. going to go at about 250

It was 7.06 pounds and I smoked it at 250/275 indirect the whole way through, about 3 1/2 hrs to 128/130 and rested/tented for 20 minutes until it climbed to 134/135, your infor a treat!

XLBalco

thanks for all the tips! came out pretty good! about a 3hr cook. will definitely do again. followed nibblemethis!