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Scored a whole bone-in ribeye - need suggestions
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Terrebandit
Posts: 1,750
This is an 17 pound USDA Choice bone-in ribeye for 4.99/lb. I need some suggestion for cutting this beast up for vacuum sealing and eventual cooking on the LBGE. What size ribeye roasts work best on the LBGE? I have a family of 4, but not all like medium rare meat. Should I just cut it up in smaller steaks? This is my first whole ribeye and want to make a good decision here.
Dave -
Austin, TX
Comments
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Remove the plastic and put it in your spare fridge on a wire rack in a sheet pan. Call me in 75 days and I'll tell you where to go from there
Steve
Caledon, ON
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Cut off some 2-3 bone roasts from ribs 6-12. Cut 1-5 into steaks. The smaller, tapered end is the higher numbered ribs, from the rib section. The lower number ribs are towards the chuck section.
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Eggcelsior said:Cut off some 2-3 bone roasts from ribs 6-12. Cut 1-5 into steaks. The smaller, tapered end is the higher numbered ribs, from the rib section. The lower number ribs are towards the chuck section.
Just to be clear, rib number 1 starts at the biggest end. Rib 12 is at the small tapered end? Ribs 1-5 are best for steaks and ribs 6-12 are best for roasts?Dave - Austin, TX -
Yes. That is how they are traditionally cut. The smaller end does less work so it is supposed to be more tender. Yours appears to be from the right side of the animal.
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@Eggcelsior & @Terrebandit : Good info, thanks.
@LittleSteven I know you are serious but, could a small DC fan positioned indirectly cut down on the days to be "aged"
And where in the Hell, do you get this choice cut for 5 bucks a pound?
OKC area XL - Medium Eggs -
@eggcelsior. This is the flip side @logger. We have a grocery store here in Austin (Randall's ) that marks down there bulk meats on occasion. I've seen this deal twice this year. Missed it the first time, but nailed it this time.Dave - Austin, TX
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Logger said:@Eggcelsior & @Terrebandit : Good info, thanks.
@LittleSteven I know you are serious but, could a small DC fan positioned indirectly cut down on the days to be "aged"
And where in the Hell, do you get this choice cut for 5 bucks a pound?
Steve
Caledon, ON
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I cut the beast up today. Got two, 2-bone rib roasts, five 1.75 ribeye steaks and one slab of beef ribs. I cooked up two of the rib-eyes for Christmas Eve dinner. They were superb. No pics, sorry.Dave - Austin, TX
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