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Roast beef help


whoopazz
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I think a standing rib roast is the way to go. What's better than a ribeye steak? One big massive ribeye steak.

 

I hadn't done many whole roasts in the past so I did some rather exhaustive research before doing a dry-aged rib roast on the BGE for my b-day. Everyone said keep it simple in terms of seasoning. I took some herbs from the garden, plenty of salt and some coarse pepper and mixed that with olive oil before rubbing it on to the roast.

 

What everyone did not agree upon was whether it should be seared first or just go low the whole time. I went with the slow cook the whole time and like what I got. Plenty of color on the outside and yet a perfectly uniform MR throughout. Mind you, I was doing it over an open flame so more things could go wrong. I was particularly scared off the starting it hot deal by photos some dude took (and they weren't intended to be warning photos) of his rather black roast. I like the outside part and didn't want to endure the taste of soot-flavored fat.

 

The reason I didn't sear mine was because I didn't want to burn the herbs. BTW.

 

Here's the thing. If the roast isn't big enough then you might find that it's done before it's been in the oven long enough to develop some nice color on it. So, if you're talking about a small roast, then you might want to either sear it or start it out in a really hot oven before dropping the temp to finish it.

 

Lastly, if you go with a rib roast, get one with the bones on. You can usually get your butcher to cut the roast off the rack of bones and then tie it back on at the store. That way, you get a built in rack to keep the roast itself above the pan, you get the flavor of the bones and some tasty ribs to chew on. Plus, since the roast is already butchered off the rack, it's easy to deal with at carving time. This won't work with a dry age, because they're not allowed to sell you that part due to the bacteria.

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toss up between french dip and ruben as my favorite sandwich.

 

can use ribeye, inside round, top sirloin.

 

as i have mentioned, i have never used a crock pot so don't know where to steer you with that. i just make roast beef and add different influences for the au jus.

 

i will oil, s&p the outside then lightly coat with a mixture of:

thyme

rosemary

parsley

garlic powder

bread crumbs

 

sometimes i sear all sides and let it go slow until just under the temp i want (will keep cooking after i pull it)

 

i usually go high to low when roasting and use dripping for au jus. (i don't sear when doing this)

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Ordered a prime two rib roast today - probly about 5 lbs. The butcher offers roasting instructions that sounded like high heat for a while, then shut off oven and wait an hour or so. Det, you familiar with DaVinci's up here in wake forest?

I'm not. Given the size of the roast, I'd concur with the starting out hot suggestion.

Edited by detlef
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Ordered a prime two rib roast today - probly about 5 lbs. The butcher offers roasting instructions that sounded like high heat for a while, then shut off oven and wait an hour or so. Det, you familiar with DaVinci's up here in wake forest?

 

I agree with Det on the Bone in roast... but what I do will work and it is very simple and easy! My uncle showed me this at hunting camp one year when we were trying to save propane in an old portable oven we took with us. Paula Dean does the exact same thing and it gets rave reviews.

 

I like rubbing it down with a horse radish, garlic and spices paste and letting it sit overnight, makes a great bark!

 

Bone side down with the fat side up at 375 degrees for 1 hour. Turn your oven off and walk away for 3 hours. Do not open the oven door, about half an hour before you are ready to pull the roast out of the oven turn it back on at 375. Then pull it out and let rest!

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