Help with 15# boneless ribeye

Sandbagger · November 2005

My landlord bought the ribeye for a Wednesday Thanksgiving office party. It came from Costco and has the lip on. It is my job to cook this 17 inch long beauty. I've never done one of these so a little help is appreciated. [p]With only 9 of us, how much of this baby do you think we need? We have 7 hungry guys and 2 ladies. [p]I guess I remove the lip, as it appears to be all fat. [p]I am going to cook it on a medium egg at work. I've been reading suggested methods but wonder...is it better to cook low and slow for several hours at 250 degrees or cook quicker at 350 degrees? How much time should I allow for either method? I assume either method should include an indirect set-up, an elevated rack with drip pan, a sear to finish the cook and a good rest before cutting.[p]As always, thanks for the help.[p]Tom

Rumrunner · November 2005

Sandbagger, any way you can provide a pic of the Ribeye? I've never seen Costco leave the lip on before, normally you can just pull out of the vacuum bag and cook or cut as is. The best way would be to cut in half (unless leaving whole will fit in the Med) and cook on an elevated grid, indirect over a drip pan. Season sparingly with Kosher Salt, black pepper and granulated garlic. Some Rosemary is an option. I would dear on all sides, put it on the indirect set up at 400° for 30 minutes and then lower the jeat to 325°, + or -, until internal temp reads 135°. Let rest UN-covered for 15 minutes and then carve and serve. You will get several other suggestions, but that is how I do mine. [p][p][p]

stike · November 2005

Sandbagger,
i went lo and finished high...[p]if you do that, be careful to pull off the roast maybe fifteen degrees below target, because it'll still cruise as it rests[p]shield the probe WIRE well, or it'll fry at 500-550.[p]you could also sear very high, then finish at a medium/lo temp too.[p]no idea on times though. one thing is that because it is a longish cylinder, even though it is heavy, it won't be a linear relationship as far as time goes. twice the weight isn't twice the time, becasue the roast is simply longer. but i don't have enough experience with timing to offer an estimate.[p]good luck.[p]don't get fired! hahaha

Sandbagger · November 2005

<p />Rumrunner, I take it the lip is on the bottom of the ribeye. It feels like a hard piece of fat, about an inch or so thick, wide and down the whole ribeye. [p]I got your email. No problem. I'll try a test fit on the first set, then if OK, off and running. [p]How many pounds to you think I need and about how much time should I allow for the cook. [p]Thanks Tom

Sandbagger · November 2005

stike, thanks. I am thinking if everyone likes the meat cooked the same, then I'll try low and slow for an even cook throughout the cut. If not, then maybe do it at 350 for a varied doneness.[p]Or maybe cut it into two pieces and cook one medium rare, one on the dark side of medium. Decisions, decisions.[p]Nah, can't get fired. The ribs I cooked Sunday were for his family. He wants an egg but his wife won't let him drop the cash, as he bought a high-priced gasser couple years ago. [p]Tom

katman · November 2005

Tom-
I just season with coarse salt and pepper. Get the egg up to about 700 and sear all sides. Then I pull the roast and close the vents so I can eventually get the temp down to about 350. I put a half dozen or so onion slices on top of the roast (a couple slices of garlic won't hurt) and cook indirect to an internal of 125 or so, depending on the crowd. Keep an eye on it cause it won't take long and the temp really begins to shoot up fast once it gets up to about 100.

Rumrunner · November 2005

Sandbagger, yeah, you can cut the tail off if you want, just be carefull not to cut into the meat....look at bottom left on pic[p][p]I would cook ALL the meat, if it were me. Better to have too much than not enough ....you did say "hungry people"! Let the boss take home any leftovers. Not too bad the second day and mebbe his wife will relent after tasting. As I mentioned in the email, if you cut in half and cook the two roasts, plan on 2 - 2½ hours, after the 400° and 325° cook. Use a thermometer because not every roast cooks the same...the time is APPROX only. You will have med to med-well on the end and rare in the middle for people. If any folks want well done (yeccch), cut them a slab off and throw back on the Egg for a few minutes.

tach18k · November 2005

Sandbagger, I like the low and slow first to 125, let it rest then sear.

fishlessman · November 2005

<p />Sandbagger,
this may sound strange for a roast, but my family likes the end pieces. i would cut it into 4 4.25 inch steaks (small roasts) and trex them. cowlick rub and while resting after the sear pour a little balsamic on each piece. the roasting stage i would do at about 350. this is a 2 bone prime done this way. i would cook raised grill direct

eggor · November 2005

Sandbagger,[p]if you sear at the end, bring a SERIOUS Fork with you, one that can handle the weight of the roast. The reason i say it is cuz, you will have a serious grease fire during the sear and LOTS of smoke. You don't want to be reaching in there grabbing the roast with grungy old welding gloves... don't forget those you will probably need them to remove the indirect setup.[p]Scott

sam · November 2005

Sandbagger,[p]First pat your roast down with paper towels. Then apply olive oil all over the roast. Season it with a generous amont of sea salt and fresh ground black pepper. Get your egg fired up and let the temp rise between 550-600 degrees. Sear the *&%Q out of your roast on all sisdes direcly on the botton grate. Once it appears to be nice and crispy on all sides take it off immediately and set it aside. Close your egg and shut both bottm and top vents for about 5 minutes.....then very slowy open the lid let let the heat escape then you can adjust the temp back to 425 degrees. Place the roast back on the egg on an elevated grid with remote thermometer in the roast (hopefully you have one,if not invest in one) Shut lid and stabilize the egg at 425 then when the roast has reached an internal temp of 140-145 degress take it off and immediately let rest in platter for 20 minutes or so.[p]NOW for the mushrooms .......... Do not start this until your roast has rested for a while, because you want some of the juices of the roast to seep out so that you can add those juices to the mushrooms.[p]While the roast is resting clean mushrooms in quarters. Take a cast iron skillet and heat it up on Medium/medium high and melt a couple of tablespoons of butter. Add mushrooms to the butter and begin to brown them. Now add the broth (juices from Roast) and pour it in. Add a 1/2 of cup white wine and let simmer until the liquid reduces to half. Now add about 3 tablespoons or so of heavy whipping cream ... I usually eyeball it. Let simmer until it thickens up bit making a gravy.[p]Now carve the roast up serve it with the mushrooms and maybe some fresh roasted asparagus.[p]Trust me they fight each other for more.[p]

mad max beyond eggdome · November 2005

Sandbagger,
were you paying any attention at eggtoberfest?????[p]this is exactly what i made down there. . . . .[p]cut the thing in half so it fits on the egg. .. .cover it with olive oil, kosher salt, and you herbs/rubs/garlic of choice. ...[p]get egg set up indirect grid over inverted plate setter. . ..temps up to 500 degrees. ..put the roasts on the egg. . . .immediately shut down the vents to get to 325 - 350 degrees. ...let roast till it hits 125=130 internal. . .pull .. .let rest under foil for 15 -20 minutes. ...then slice. . . .[p]and like rummrunner said. ..make it all. ...use the leftover to make hash in your wok. . . .

sam · November 2005

Sandbagger,[p]Forgot to mention ... once the roast reaches the 140-145 degrees and you take it off. It will still continue to rise in temperture and reach about 165 degrees trust me just leave the thermometer in it and watch. This is the perfect temp for the ribeye roast or any beef.

Sandbagger · November 2005

mad max beyond eggdome, I think.....I might have been paying attention at Eggtoberfest. Unfortunately, for unknown reason, all got lost in the translation from drunk to sober.....thanks for the help. Tom

mad max beyond eggdome · November 2005

Sandbagger,
that's ok pal. .. i know you have those 'senior' moments now and then. ...must be those glasses

Help with 15# boneless ribeye

Comments

Categories