I just bought a beef Ribeye Roast- Bone-in 13lbs and I would like to know how to cook it for Christmas.?

Answer 1

Here's the way I prepare prime rib and rib eye It's awesome!

Dave’s Slow roasted Prime Rib

3 whole 7 bone prime rib roasts (15 to 22 lbs.)
1 cup black pepper
1 cup granulated garlic
½ cup granulated onion powder
2 cups kosher salt
2 40 lb. bags water softener rock salt crystals (do not use granules)

In a medium bowl, combine pepper, garlic, onion and kosher salt. Stir well. Rib spice mixture all over all sides of each roast, set aside on a sheet pan. Pour a 1” layer of rock salt in the bottom of a 22” Maca Dutch oven. Place one roast to one side but not touching the cast iron. Pour in enough rock salt to cover the roast half way, then layer rock salt around the roast. Place the second roast in the void of rock salt and fill in the gap between roasts with a ½” layer of rock salt. Pour in enough rock salt to fill the second roast ½ way. Place the third roast over the first roast and pour in rock salt for a ½” layer between the first 2 roasts. Fill the remaining space with rock salt, covering all of the meat. Place the lid on the oven put 2 rings of briquettes under the oven and 2 ½ rings on the lid. Bake the roasts for 3 ½ hours maintaining the coals as needed.
Serves 45 to 70 1 lb. servings
90 to 150 8 oz. servings

Cooking Prime Rib in Rock Salt

The key is keeping the meat and everything else DRY This is very, very important. I let the roasts set out for about 2 hours before starting the cooking process. This makes a more tender piece of meat when it is cooked. I rub the prime rib roasts with my favorite mixture of seasonings and set the roasts aside. In the mean time I start 3 Weber charcoal chimneys full of charcoal. Next, I place 1" of rock salt into the bottom of my 22 Maca. Then I put 2 roasts onto the rock salt in the bottom of the oven. I pour in more rock salt to cover the 2 roasts about 1/2". Then I place the next 2 roasts ontop of the first 2 and fill the oven with more rock salt and cover with more rock salt. It takes about 50 to 60 pounds of rock salt and I use water softener salt because its $12.00 per 80 pounds, compared to 1.59 per 5 pound box of ice cream salt. NOTE there is no difference! Cover the Dutch oven and I place 1 chimney of briquettes in a ring around the bottom and 1 1/2 on the lid. 3 hours later I have 95 pounds of delicious prime rib ready to be devoured!

Here is why the meat does not get salty. MOISTURE. Plain and simple. You need moisture to get the saltyness into the meat, thats why the rub flavors get into the meat and not the rest of the salt. I've heard many cooks who spray water over the salt to "harden it" what that moisture does is alow the salt to penetrate the meat and makes it more salty. When you pack the roasts into a dry oven, the rock salt acts much like cast iron and transfers the heat directly to the meat in a even fashon all around the meat, leaving no hot or cool spots. The rock salt also makes a great moisture bearier, keeping the juices inside the meat. That's how it works in a nutshell.

Answer 2

The recipe I have makes a rub using 1/3 cup kosher salt, 1 cup packed brown sugar and 1/4 cup coarse ground black pepper. Coat the rib roast with peanut oil and then coat the meat with this brown sugar mixture, coating it entirely. Preheat the oven to 500 degrees F. Cook the roast for 30 minutes at 500 degrees and then without opening the oven door, reduce the heat to 325 degrees F and cook until the meet is at 135 degrees (about 40 min to 1 hour for a 6lb roast so yours will take longer). Cooking with the probe is the best. The meat will come out perfect and juicy. Make sure to cook in a roasting pan. The dogs love the bones and everyone else loves the roast. :) Yum!!

Answer 3

Alton Brown showed this recipe and it is simple and works well.

Let roast stand out 1-2 hours to come to room temperature.

Cover with a mixture of kosher salt, pepper and perhaps garlic.

Put in a thermometer and put in 300 degree oven for several hours. Remove when center of roast is ~7 degrees below rare/medium (however you like it). Drain off the juices for a sauce.

(The slow cooking keeps it tender and makes it the same measure of done all the way through the huge piece of meat)

Remove and cover with aluminum foil for 10 minutes to let it over-cook. Crank oven to 400 degrees and let it come up to temperature during this time.

Put roast back in for 10-15 minutes. The high heat will cause the crust to form so it will be sizziling and crispy, but pink on the inside.

Cut off the fat-cap. Cut off the bones and save for later (or the dog). Slice thick slabs.

Take the drippings, add either 2 cups chicken stock or beef stock and half cup of red wine. Cook in sauce pan on high until it reduces by half. Toss in rosemary sprig 30 seconds before being done. Strain and serve as AuJus.

Answer 4

Yummy, first marinade overnight with your favorite herbs & seasonings. Next morning melt some butter and a little olive oil in a large skillet and brown well on both sides, that helps
seal in your seasonings. Then you can slow cook in a crock pot for several hours, or bake in a covered dish in the oven.You can add veggies to it too.

Answer 5

if you have a slow roaster big enough use that or slow roast it in the oven at a lower temp add meat tenderizer to it but not to much it is sodium based. add whole potatoes carrots celery seed onion to pot . it will make its own juice so no water.

Answer 6

I guess I'de try the oven,,, leaving i tout in the sun might work too , but take for ages.