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19# whole ribeye

cooksomecooksome Posts: 88
edited 4:30AM in EggHead Forum
Never cooked a whole rib eye and would like any advice I could get. temp. setup, appox time, Thanks yall!


  • RRPRRP Posts: 22,034
    and you are cooking the full 19 pounds for what reason? - especially since you have never done that before. I paid $103 today for a 17 pound ribeye that I'm dry aging and then will be cutting up, but egging in smaller quantities.
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • cooksomecooksome Posts: 88
    I was wanting to cook it like a prime rib. Is that not a good idea? It's for sunday lunch about twenty people.
  • PattyOPattyO Posts: 883
    For a ribeye, no bones, no waste, very little shrinkage, you could use a ten pound roast for twenty people and still have meat left over.
  • cooksomecooksome Posts: 88
    Looking at it I may cut about 4-5lbs. off and do steaks later. however it's not boneless
  • fishlessmanfishlessman Posts: 22,972
    if it doesnt have much fat i cook direct, if there is a good amount of fat i cook indirect. start around 450/500 for half an hour and drop temps down to about 325, or keep it simple and just cook it 300/325. i like to chop them into a couple roasts to get more ends, with 20 people there will be more than 2 that want ends.
  • PattyOPattyO Posts: 883
    A Ribeye is boneless. A Rib Roast has bones. I hope you weren't charged ribeye prices for the roast with bones.
  • fishlessmanfishlessman Posts: 22,972
    they bend the rules alot naming that roast, here with no bones it would be a delmonico roast, a ribeye roast, a rib roast. if it had bones my butcher would call it a prime rib, rib roast, or delmonico, with bones :laugh: never mentioning if it were prime or choice, you would need to ask :laugh:
  • Sounds killer to me!!
  • FLbobecuFLbobecu Posts: 309
    cooksome wrote:

    Are you planning on cooking indirect? That's how I'd do it. Slower the better, if you have time. Otherwise, cook until IT of about 120*. And make sure your thermometer is calibrated, because you don't want to ruin that much meat.
  • cooksomecooksome Posts: 88
  • fishlessmanfishlessman Posts: 22,972
    definatly inderect with that piece, all that fat dripping will make it taste sooty if you cook it directly over the flames. i might cut it in three and even start one early because with that many people there will be some that want it on the well done side of medium
  • cooksomecooksome Posts: 88
    Thanks for all the input shoulld I use a drip pan for the drippings?
  • Always is my opinion. Whats it gonna hurt? :blink:
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