Bone in rib eye roast.
- Thread starter Bruno
- Start date
Michael Richards
TVWBB Emerald Member
Bruno,
Another amazing cook, the number of amazing back to back cooks you are putting out is impressive! As for this one, I have never heard of this cut and your cook got me googling it and trying to find were to pick on up. I am going to go to the Butcher here later this week and see if I can score one of these. If I can I am going to attempt to recreate your process.
Another amazing cook, the number of amazing back to back cooks you are putting out is impressive! As for this one, I have never heard of this cut and your cook got me googling it and trying to find were to pick on up. I am going to go to the Butcher here later this week and see if I can score one of these. If I can I am going to attempt to recreate your process.
Bruno
TVWBB Hall of Fame
Thanks, some of my cooks look good but don’t leave me wowed, this was fantastic.
it was supposed to be Christmas dinner but you know stuff happens.
This was on sale at Safeway sold as a bone in rib eye roast. It was 7 pounds, I cut it in half and froze them both.
I have to say this was so tender and delicious!
it was supposed to be Christmas dinner but you know stuff happens.
This was on sale at Safeway sold as a bone in rib eye roast. It was 7 pounds, I cut it in half and froze them both.
I have to say this was so tender and delicious!
Bruno
TVWBB Hall of Fame
My kids and wife LOVE this chimichurri it is really amazing!! I use red Fresno peppers and add Chile pepper flakes.
I hope you try it and like it. I’ve tried cilantro, Italian parsley, combinations of the three, I have found regular old parsley to be the best.
cafedelites.com
I hope you try it and like it. I’ve tried cilantro, Italian parsley, combinations of the three, I have found regular old parsley to be the best.
Authentic Chimichurri (Uruguay & Argentina)
Authentic chimichurri from Uruguay & Argentina. Perfect for barbecued meats and as a zesty dressing for salads. Flavor-packed and versatile!
cafedelites.com
JimK
TVWBB 1-Star Olympian
My kids and wife LOVE this chimichurri it is really amazing!! I use red Fresno peppers and add Chile pepper flakes.
I hope you try it and like it. I’ve tried cilantro, Italian parsley, combinations of the three, I have found regular old parsley to be the best.
Authentic Chimichurri (Uruguay & Argentina)
Authentic chimichurri from Uruguay & Argentina. Perfect for barbecued meats and as a zesty dressing for salads. Flavor-packed and versatile!
Thanks Bruno. Hoping to try this out in the next week.
Darryl - swazies
TVWBB Diamond Member
Looks outstanding, reminds me of a cook someone did the night before 
You may recall, I was encouraged to hit the high heat first because of the carne crosta.....
I don't think it was a mistake, not sure if the rub works like they describe it should if you go offset first. I would really like to know as you have done both for sure. My main concern is if you cannot keep it on the heat the whole time ( like it is thin enough ) then the heat first offset second tends to lead to a cook that has different colours on the inside. A sous vide or offset first in my opinion will keep a more consistent uniform colour across the whole piece of meat.
Either way that looks like a great cook, I love the way it looks and the way you cut it would work perfect for me.
I have a couple thinner, more 1 inch rib eyes I moved to the inside freezer with hopes of going carne crosta again sometime soon.
I will be sure to share the goodness with you carne crosta steak lovers again.
You may recall, I was encouraged to hit the high heat first because of the carne crosta.....
I don't think it was a mistake, not sure if the rub works like they describe it should if you go offset first. I would really like to know as you have done both for sure. My main concern is if you cannot keep it on the heat the whole time ( like it is thin enough ) then the heat first offset second tends to lead to a cook that has different colours on the inside. A sous vide or offset first in my opinion will keep a more consistent uniform colour across the whole piece of meat.
Either way that looks like a great cook, I love the way it looks and the way you cut it would work perfect for me.
I have a couple thinner, more 1 inch rib eyes I moved to the inside freezer with hopes of going carne crosta again sometime soon.
I will be sure to share the goodness with you carne crosta steak lovers again.
Bruno
TVWBB Hall of Fame
Putting the other one on Saturday, I’m trying to replicate the exact cook because it was amazing! I’m going to pay a little more attention when I slice and get it thinner.Looks outstanding, reminds me of a cook someone did the night before
You may recall, I was encouraged to hit the high heat first because of the carne crosta.....
I don't think it was a mistake, not sure if the rub works like they describe it should if you go offset first. I would really like to know as you have done both for sure. My main concern is if you cannot keep it on the heat the whole time ( like it is thin enough ) then the heat first offset second tends to lead to a cook that has different colours on the inside. A sous vide or offset first in my opinion will keep a more consistent uniform colour across the whole piece of meat.
Either way that looks like a great cook, I love the way it looks and the way you cut it would work perfect for me.
I have a couple thinner, more 1 inch rib eyes I moved to the inside freezer with hopes of going carne crosta again sometime soon.
I will be sure to share the goodness with you carne crosta steak lovers again.
Bruno, your original cool looks fantastic! I smoked a bone in rib roast (for the first time) the week of Christmas and it was amazing as well. I tried a 10 day dry aging in a mini fridge with this roast also. Again, this was our first attempt at a standing rib roast, so I don't know if the dry aging had anything to with the great taste.
Good luck with your 2nd attempt, I know it will be amazing as well.
Tim
Good luck with your 2nd attempt, I know it will be amazing as well.
Tim
Michael Richards
TVWBB Emerald Member
Bruno,
I got a 3 lb single bone, bone in Rib Eye Roast today. I saw my butcher buddy and asked him about it and he took out a full Rib Eye rack and cut three single bone roast and gave me the one he thought look best. I showed him what you did with yours and he decided to package another for himself and then he packaged the other up (the end piece) for ths meat case. He accidentally priced them both with the employee discount so $7.50 per lb. I can't wait to pull this one out in a week or two. This is going to be fun!
I got a 3 lb single bone, bone in Rib Eye Roast today. I saw my butcher buddy and asked him about it and he took out a full Rib Eye rack and cut three single bone roast and gave me the one he thought look best. I showed him what you did with yours and he decided to package another for himself and then he packaged the other up (the end piece) for ths meat case. He accidentally priced them both with the employee discount so $7.50 per lb. I can't wait to pull this one out in a week or two. This is going to be fun!
Bruno
TVWBB Hall of Fame
Nice!! I’m looking forward to it!! Having a great butcher makes this hobby all that much more fun!
Michael Richards
TVWBB Emerald Member
It really does and he is an old high school friend so it is doubly cool as we talk politics (which I do with very few people), families, old classmates he sees, and food. I am going to run him in some Carna Crosta mixed with the all purpose rub I have right now on Wednesday so he can try to do the same cook as you also!