I'm cooking a 4.5 lb ribeye roast tomorrow. Gas grill or oven? Rubs? Time to cook? Any help would be appreciated.
We need pics and, where do you live? I'd do oven. Is it just going to be cooked, or do you have it 'prepared'?
If you've got a rotisserie for your grill, I'd go that route. If not, use the oven, but before putting it in the oven, heat up a giant pot and sear the roast on all sides before putting it in the oven. That way you get a nice crispy skin. You can also make gravy from that pot later if you want. I'm kind of traditionalist. Hit that bad boy liberally with salt and pepper for seasoning.
I'll second this method. A ribeye roast has a lot of good beef flavor, and you want to preserve it as much as possible. Also IMO, you probably don't want to make this cut of meat too tender. Crockpot can make the meat extremely tender, but a lot of the beef flavor from the meat will seep out into the gravy, so I'd only use this method on something like a rump roast.
Why not go crazy and do the hot tread that all the chefs are trying and "sous vide" it? I wouldn't even know where to start, but it could be fun.. <div><object width="480" height="381"><param name="movie" value="http://www.dailymotion.com/swf/k4x0y8kQUSCjwAFVDd&related=1"></param><param name="allowFullScreen" value="true"></param><param name="allowScriptAccess" value="always"></param><embed src="http://www.dailymotion.com/swf/k4x0y8kQUSCjwAFVDd&related=1" type="application/x-shockwave-flash" width="480" height="381" allowFullScreen="true" allowScriptAccess="always"></embed></object><br /><b><a href="http://www.dailymotion.com/video/x5y6mz_sous-vide-steak-using-a-thermal-cir_shortfilms">Sous Vide Steak using a thermal circulator</a></b><br /><i>Uploaded by <a href="http://www.dailymotion.com/DominateYourMarket_com">DominateYourMarket_com</a></i></div> One shade of perfect pink in the middle.. EDIT- Never mind, I thought this was for some ribeye steaks not a roast..
Not an option. I don't like what a crockpot does to meat. We've probably done it wrong in the past, but I think it makes meat too stringy and takes the flavor from the meat and to whatever else is in the pot. I'll probably go oven, but I do want to get that nice crust on the outside. Thanks for the help.
I have been using this recipe for years and it turns out great each time. Salt, pepper and garlic powder the outside of the roast liberally. Set out to get to room temperature before cooking. I am usually conservative about this. Maybe 30 minutes. Put in preheated 500 degree oven for 5 minutes per pound. Turn off oven and do NOT open door for 2-3 hours. The roast will be charred nicely on the outside and depending on when you open the door, nicely med rare on the inside. DO NOT do this unless you have a self cleaning oven, as it will leave a mess in the oven.
My wife (the professional chef) told me she agreed with the above post, but added that you should truss the roast to help keep the juices inside.
We tried this idea today, and not only does it work, but it was great! In fact, we had a 3 1/2 lb. and another that was a little over 2 lbs. So I put the larger one in for 7 minutes and then put the other one in for 11 minutes. And they both came out perfectly. The only thing was that you should take it out after two hours. I decided to wait 2 1/2 and they were not as warm as I'd like. But this is still fantasic and simple. Kudos!
