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Ribeye question

cooksomecooksome Posts: 88
edited 10:14PM in EggHead Forum
Is it possible to cook a whole ribeye,sortof like a prime rib. Or is it not really a good idea?


  • fishlessmanfishlessman Posts: 23,014
    its the same piece of meat, just make sure its choice or prime grade
  • fishlessmanfishlessman Posts: 23,014
    prime rib is standing rib roast, is delmonico roast, is ribeye roast, all can be with or without bones, same cut. prime rib can be sold prime, choice, or select, my preference with this cut is choice as prime can just be too fatty
  • Sure you can. Cook it indirect and determine what temp you want to pull it at. I would suggest taking it off 5* sooner to allow for resting. The temp will continue to raise slightly
  • My sentiments exactley, mr. fishless!
  • BeliBeli Posts: 10,751
    Sure I think it's the same meat. Done it many times Normally give it a good sear 600 + until nicely blackened then let rest & drop temp to 350 * indirect untill 130 internal. I aim at a 135* internal after the rest period good luck
  • That is my favorite cook for flavor and WOW factor!
  • RRPRRP Posts: 22,052
    you've already gotten the answer to your question. Now - let me throw out another suggestion that we really have had great success with - HOT TUB that big ol' chunk of cow! Then do a reverse sear to 10 degrees below your desired internal temp doneness - remove and tent. Just brace yourself for all the accolades to be heaped on your shoulders!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • A whole Ribeye is prime rib. I would agree with an earlier poster to make sure you get a good cut. The better marbling will really help. Good Luck.
  • thanks for all the help I'll post so pictures
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