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Boneless Ribeye Roast from Costco - Suggestions?

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XLBalco
XLBalco Posts: 607
in EggHead Forum
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? photo A76E76DD-4D22-4502-BC0F-BA91D5D413DB_zpsewk06a4p.jpg
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  • KiterTodd
    KiterTodd Posts: 2,466
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    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


    LBGE/Maryland
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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    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? photo A76E76DD-4D22-4502-BC0F-BA91D5D413DB_zpsewk06a4p.jpg
    Used this recipe for a reference and has always turned out awesome.  

    Suggest a grilled romaine salad too!  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    @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.
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  • anton
    anton Posts: 1,813
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    Cook as a prime rib, or slice into 2" ribeye steaks.
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • Hi54putty
    Hi54putty Posts: 1,873
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    Dry age and then slice into ribeye steaks. But since you don't have time for that, the recipe you mentions above works great. 
    XL,L,S 
    Winston-Salem, NC 
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  • Terrebandit
    Terrebandit Posts: 1,750
    edited March 2015
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    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. 
    Dave - Austin, TX
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  • KiterTodd
    KiterTodd Posts: 2,466
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    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)
    LBGE/Maryland
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    @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.
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  • XLBalco
    XLBalco Posts: 607
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    thanks for the input !!
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  • KiterTodd
    KiterTodd Posts: 2,466
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    @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...
    LBGE/Maryland
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    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.
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  • EagleIII
    EagleIII Posts: 415
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    Absolutely Bookmarked for future use!
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  • Grillmagic
    Grillmagic Posts: 1,600
    edited March 2015
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    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.
    Charlotte, Michigan XL BGE
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  • XLBalco
    XLBalco Posts: 607
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    @grillmagic- how big was that? looks awesome. trying to time the cook for tomorrow. just under 5lbs. going to go at about 250
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  • Grillmagic
    Grillmagic Posts: 1,600
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    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!
    Charlotte, Michigan XL BGE
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  • XLBalco
    XLBalco Posts: 607
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    thanks for all the tips! came out pretty good! about a 3hr cook. will definitely do again. followed nibblemethis! photo 43FD506E-41F6-44F3-9651-0EFF06F5C6A2_zpsp2tqyj3x.jpg photo 61DF788A-1F4A-4A2C-9684-5C50D7236AF0_zpszgt3zasy.jpg
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