Ribeye Roast recipe

[Stryker Ryker 188]

Looking to make one for Christmas. Any of you guys have any good recipes for it? Doing a fried turkey for thanksgiving so I want to switch it up for Christmas. Found a few recipes online but they seem really basic & simple. Any help would be appreciated. Thanks in advance fellas

[Alias Detective 1,389]

4 minutes ago, Stryker Ryker said:

Looking to make one for Christmas. Any of you guys have any good recipes for it? Doing a fried turkey for thanksgiving so I want to switch it up for Christmas. Found a few recipes online but they seem really basic & simple. Any help would be appreciated. Thanks in advance fellas

Set it and forget it!

[Stryker Ryker 188]

1 minute ago, Alias Detective said:

Set it and forget it!

Lol thanks Ron Popeil  but I’d also like to know seasonings and stuff  Just salt, pepper, & butter like a lot of recipes I saw just isn’t enough. I know there’s better rubs/marinades to use for it 

[Alias Detective 1,389]

2 minutes ago, Stryker Ryker said:

Lol thanks Ron Popeil  but I’d also like to know seasonings and stuff  Just salt, pepper, & butter like a lot of recipes I saw just isn’t enough. I know there’s better rubs/marinades to use for it 

I like rosemary, coarse salt, fresh cracked black pepper and garlic powder

[Stryker Ryker 188]

8 minutes ago, Alias Detective said:

I like rosemary, coarse salt, fresh cracked black pepper and garlic powder

 I got a big ass rosemary bush in my backyard that the previous owner had planted. I go out back and cut off some sprigs any time I cook steaks. Love using it. A little bit of advice for burgers, get pickle salt & use that to season them. Complete game changer

Another thing I just bought that’s a game changer is the Truff Truffle Salt. Highly recommend if you like truffles. Pairs perfectly with steaks so I was thinking of using that type of salt when I go to make it instead of regular salt along with the rest of the ingredients 

[The Real timschochet 6,475]

This is a good thread and it makes me hungry. My advice is to stick this sort of thing and stay away from politics

[Bier Meister 1,658]

rub i use includes- thyme, rosemary, sage, salt, pepper, garlic powder, breadcrumbs.

 

i oil, salt and pepper the roast before applying the rub. i go at 425 for 15-30 min, then drop the temp to 275..... total time is about 1 1/2 - 2 hrs. pull it out when the middle is about 112..... rest it before slicing..

 

 

I believe you should start the oven high and then reduce for even roasting. Put roast rib side down in roasting pan and place it in 425 oven for 15 minutes. Reduce heat to 350 and let it go for about 45 min for a 3 bone roast, 1 hour for a 5 bone. At that point check the temp in the absolute center of the roast. You're looking for 112 if you want it rare in the middle, 120-125 if you want it med-rare. Check every 15 minutes after the first check until you're there.

 

Very important. Make sure you allow it to rest at least 15 minutes but preferably 30 minutes before first slicing the roast off the bone (tilt roast onto the rounded side with the bones sticking straight up and work the knife down against the bone) and then slicing.

[Drizzay 699]

I made my first Ribeye Roast last Xmas and used the reverse sear method.  Turned out fantastic.

I think I just used salt and pepper for the rub.  I rubbed it, then put it in the refrigerator for 48 hours uncovered.

[Stryker Ryker 188]

10 minutes ago, The Real timschochet said:

This is a good thread and it makes me hungry. My advice is to stick this sort of thing and stay away from politics

I’d say the same to you but we all know you’re too much of a loser. Hence why no one on this board likes you. I’m not even here hardly & yet you still try to tag me in stuff and call me out  that is the EPITOME of being a gullible, moronic loser. The most embarrassing thing? I didn’t even have to respond cause tons of other posters did it for me  

 

My advice to you: stop trying to start arguments, leave this place for a few weeks, and go touch grass

[Stryker Ryker 188]

6 minutes ago, Bier Meister said:

rub i use includes- thyme, rosemary, sage, salt, pepper, garlic powder, breadcrumbs.

 

i oil, salt and pepper the roast before applying the rub. i go at 425 for 15-30 min, then drop the temp to 275..... total time is about 1 1/2 - 2 hrs. pull it out when the middle is about 112..... rest it before slicing..

 

 

I believe you should start the oven high and then reduce for even roasting. Put roast rib side down in roasting pan and place it in 425 oven for 15 minutes. Reduce heat to 350 and let it go for about 45 min for a 3 bone roast, 1 hour for a 5 bone. At that point check the temp in the absolute center of the roast. You're looking for 112 if you want it rare in the middle, 120-125 if you want it med-rare. Check every 15 minutes after the first check until you're there.

 

Very important. Make sure you allow it to rest at least 15 minutes but preferably 30 minutes before first slicing the roast off the bone (tilt roast onto the rounded side with the bones sticking straight up and work the knife down against the bone) and then slicing.

 how much of the seasonings should mix together? Teaspoon of each? 

[League Champion 1,896]

Prime Rib 

[Stryker Ryker 188]

7 minutes ago, Drizzay said:

I made my first Ribeye Roast last Xmas and used the reverse sear method.  Turned out fantastic.

I think I just used salt and pepper for the rub.  I rubbed it, then put it in the refrigerator for 48 hours uncovered.

Did you use any meat tenderizer? I usually use the McCormicks tenderizer on my steaks 

[Bier Meister 1,658]

I mix about 2-3 Tbs of each, with about 1-1 1/2 c of bread crumbs. you may have extra... but its a low cost precaution.

 

there are times i sear all sides, then go into a 350 oven

[Stryker Ryker 188]

2 minutes ago, Bier Meister said:

I mix about 2-3 Tbs of each, with about 1-1 1/2 c of bread crumbs. you may have extra... but its a low cost precaution.

 

there are times i sear all sides, then go into a 350 oven

I love searing & giving it a good crust. To me, that’s the best part  

[Alias Detective 1,389]

23 minutes ago, Bier Meister said:

I mix about 2-3 Tbs of each, with about 1-1 1/2 c of bread crumbs. you may have extra... but its a low cost precaution.

 

there are times i sear all sides, then go into a 350 oven

panko, Mrs C's or home made>  I'm not getting the bread crumb thing.  Explain please. 

[Pimpadeaux 2,404]

I use salt, pepper, dill weed and a pinch of cumin. I also marinate beforehand in Worcestershire sauce with dash of Italian dressing.

[Stryker Ryker 188]

2 minutes ago, Alias Detective said:

panko, Mrs C's or home made>  I'm not getting the bread crumb thing.  Explain please. 

My guess would be Italian or just plain you buy in the store. Italian would pair well with the beef and I’ve seen some recipes call for using Italian seasoning 

[Bier Meister 1,658]

9 minutes ago, Alias Detective said:

panko, Mrs C's or home made>  I'm not getting the bread crumb thing.  Explain please. 

More often, I prefer panko. Regular bread crumbs are more neutral in flavor and finer (I have ground panko for finer panko). Certain dishes I like using bread crumbs.

 

[Alias Detective 1,389]

1 minute ago, Bier Meister said:

More often, I prefer panko. Regular bread crumbs are more neutral in flavor and finer (I have ground panko for finer panko). Certain dishes I like using bread crumbs.

 

Does it make a better crust on the roast or is it a taste thing?

[Bier Meister 1,658]

Taste, and I find them better for searing.

 

i like panko for frying

[Bier Meister 1,658]

@Stryker Ryker

 

use the drippings for au jus (strain the fat out)

[Stryker Ryker 188]

4 minutes ago, Bier Meister said:

Taste, and I find them better for searing.

 

i like panko for frying

Never would’ve thought about doing the panko before today but I’m definitely gonna give it a try  I know you know what you’re doing & trust your palate. Plus it sounds good lol 

[BeachGuy23 642]

1 hour ago, Alias Detective said:

I like rosemary, coarse salt, fresh cracked black pepper and garlic powder

This is how you should prepare it.  Substitute minced garlic for powdered.  Combine with melted butter to form a paste.  Lots of cooking methods but reverse sear works well.

You really want to go simple with prime rib.  Let it be the star. 

[The Psychic Observer 498]

Dry age for 2-3 days in your fridge.  Lots of Salt and pepper, sear in cast iron, then into 250 degree oven for a few hours.