Today's Barbecue question.....4 pound hunk of beef...
 

So....I got relatives and kids over for a visit and a brother brought a "Rib Eye Roast".....fargin' thing has high digit per lbs price tag......4 lbs....

Anyone done one of these?

Isn't a Rib Eye Roast a Prime Rib?

Gut feeling....Was gonna skewer the mofo and rotisserie it at 500+F for 15-20 minutes for a searing and then an hour at 400....

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Yup, I'd put it on the rotisserie...but my rotisserie's on the grill.

So is mine.....

Excellent! I typically use some form of a liquid marinade and keep drenching it occasionally to keep the meat moist.

throw some chips on the fire to get some smokey flavor on it.. (I'm assuming since you're a kalifornicator you're not using really briquettes ).. DON"T OVER COOK THAT BEAST!!!

Rub the whole thing with Montreal steak seasoning. Sear it in the oven for 15 min, as hot as you can go. After that, 15 min per pound at about 200 degrees on the barbie or in the oven for rare, 17 per for med-rare and so on. Pull it off the heat, cover and let stand for fifteen minutes to rest. Cut the ties and remove the rib rack, proceed to carve. Save that bone for soup or stew. It's out of this world in burgundy beef stew!

Almost forgot, mix a couple tablespoons of grated horseradish, a quarter cup of heavy cream, two chopped cloves of garlic, salt and pepper for a nice spicy cream horseradish sauce.

One more thing, rib side down in the pan. The bones are a roasting rack, and yes that is "prime" rib, but likely USDA choice rather than prime.

My mom cooked one of these for Easter Sunday. She roasted it for a few hours with salt and pepper. Turned out fantastic. let me see if I can get her to send me the recipe.

Barbecue? I don't know but roasting in an oven is bullet proof. Salt, pepper, garlic powder. Sear @ 450 for 20 minutes. Reduce to 325 until the thermometer (yes, it helps immensely) tells you the internal temp is 130 for rare, 133 for medium, 140 for well. Remove roast & wrap in foil while you make gravy. For a 4 lb . . . 1 hour - 1 1/2 @ 325.

Ian

Nice piece of meat. Ribeye/rib roast is the most flavorful cut of beef, so I usually go super-conservative on smoke and/or seasoning and try to let the meat speak for itself. My personal favorite is a crust of crushed fresh rosemary, fresh ground black pepper, and kosher salt.

I sear the hell out of the meat either in an iron skillet or with a blow torch. Then I transfer it to the smoker and cook it with low indirect heat to my desired internal temp (usually 128-130'). I only use a VERY small amount of pecan or hickory - too much of a good thing ruins a rib roast. I use an electronic probe to eliminate guesswork - the roast comes off heat the moment it hits temp and then rests for 20 mins before slicing.

Two of my 'secrets':
-I never slice the ribs away from the roast befoe cooking - always after
-I always let the meat come completely to room temperature before cooking

Why do you not slice before? What's the thought process behind this?

I have nothing to contribute, only to say that I'm now craving prime rib. That looks tasty!

As mentioned, not slicing the ribs off leaves a natural rack, it will rest in the oven in its natural state with no chance to roll. It is also very beneficial because you want the meat to cook fat side up.

I would not put a rib roast on a rotisserie.

It is a rib roast.
Standing rib roast - Wikipedia, the free encyclopedia

You could cut it up and make ribeye steaks.

It is a rib roast, but looking at the marbling and fat content on his particular piece, it could be prime grade. I expect it is given the OP said it was "high digit per lbs price tag".

I prefer to rub EVOO on both ends then briefly sear in a very hot skillet prior to putting it in the oven.

One word: Horseradish.

The lower the temp the better IMHO. Rotisserie, uh, no.

+1 for the skillet, or braising, before roasting with a foil tent over it.

I looks to be Choice to me, but I can't see it up close.

NEVER take the bone of of a beautiful piece of meat like that. The steak near the bone is by far the tastiest.

NEVER skewer a beautiful roast like that. If you must use a rotisserie, use a basket.

Otherwise, Sear, then cook low and slow, like mentioned above.

Kind of need to see it up close to grade it. The USDA grade scale sucks. They can't possibly grade each off the hoof. A lot of places in Texas have moved away from the USDA scale b/c it sucks so bad. I've had several conversations with folks in the beef industry and it's a general consensus. For instance, we have several grades, UDSA, CAB, and others. Some are marketing their own as, "Ranchers Reserve, or Sterling Silver".

Last year, or maybe the prior, I bought 9, whole in the bag, 12-16 lbs ea., USDA PRIME GRADE Ribeye Roasts. I pulled them out of the meat dpt. coolers (no one left at the store knew what I was looking for, meat dept just closed), still in the shipping boxes. Guess is they were off the hoof maximum 4 days. Then they were aged for 28 days. I have had better CAB, Ranchers Reserve and Sterling Silver.

Looking at the sticker indicating a USDA grade tells me nothing.

Look up Reverse Sear on the web. Also have a look at amazingribs.com