Coupla Rib Eyes

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Coupla Rib Eyes

Postby Larry Wolfe » Sun Mar 23, 2008 8:52 am

Picked up a 1 bone rib roast on sale, weighed 4.5lbs. Removed the rib bone and sliced in half, seasoned with kosher salt, FRESH cracked pepper and garlic powder. Reverse seared (cooked indirect at 225* until interrnal temp hit 110*, removed and cranked the heat to 450* and seared until the internal hit 130*). I felt like Fred Flintstone!!

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Postby DJ » Sun Mar 23, 2008 8:57 am

Can't go wrong with that meal! Looks Xcellent
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Postby ChileFarmer » Sun Mar 23, 2008 9:42 am

I don't think the Flintstones ever ate that good.
Fine meal. CF
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Postby copkid » Sun Mar 23, 2008 1:11 pm

Larry, That looks fantastic!
Question for you; Hubby picked up a ribeye roast today on sale for $6.99lb, and it is about 4.5lbs, looks about 2 bone maybe? I was thinking I would cut into about 3 steaks, which would make it about 1 and 1/4-1/2 inches thick. Sound about right? This was my Easter gift, so I don't want to screw it up! I will keep it simply seasoned like you did.
Out of curiosity, why did you remove the bone? Doesn't that usually add more flavor? Will take some pics in awhile.
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Postby JamesB » Sun Mar 23, 2008 1:14 pm

Save that rib bone for me!

Looks great!

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Postby OSD » Sun Mar 23, 2008 1:42 pm

Looks great, Larry. :D :D But you can leave the bone on mine and only take it to 120* internal next time. :lol: :lol: :lol: I bet they tasted great. :D
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Postby Larry Wolfe » Mon Mar 24, 2008 7:52 am

copkid wrote:Larry, That looks fantastic!
Question for you; Hubby picked up a ribeye roast today on sale for $6.99lb, and it is about 4.5lbs, looks about 2 bone maybe? I was thinking I would cut into about 3 steaks, which would make it about 1 and 1/4-1/2 inches thick. Sound about right? This was my Easter gift, so I don't want to screw it up! I will keep it simply seasoned like you did.
Out of curiosity, why did you remove the bone? Doesn't that usually add more flavor? Will take some pics in awhile.


I removed it cause there was only 1 bone and I needed two steaks! :lol: Plus my wife loves beef ribs, so I gave her the bone!

As far as keeping the bone to add flavor, that is typically true especially with leaner meats. Ribeyes will be fine without the bone, but I prefer a NY Strip or Filet with the bone ala- porterhouse or t-bone. Same thing with pork chops and chicken breast, I want bone in them and it makes a world of difference in flavor and moisture!
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Postby SteerCrazy » Mon Mar 24, 2008 9:49 am

ribeyes are the best. looks great Larry
Allie

Postby Allie » Mon Mar 24, 2008 11:57 am

Another great cook, Larry!
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Postby honu41 » Mon Mar 24, 2008 5:46 pm

Another great job Larry. :) :)


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Postby Delaware Smoker » Mon Mar 24, 2008 6:06 pm

Mighty fine looken,Larry.I'm hungry now.I haven't cooked a ribeye yet.After seeing yours,this will change.
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