Adventures in Ribeye Roast

by zydecopaws on March 7, 2010

Back before Christmas a boneless ribeye roast made its way into our freezer and has been lurking on the bottom shelf ever since. Yesterday I lassoed this beast, threw it in a cooler to thaw, and set out today to put it to use.

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That’s the large cutting board it’s resting on prior to the initial preparation. A 6-inch chunk was carved off the end, rubbed with some minced garlic, salt, pepper, and parsley.

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Bubba Ho-Keg was fired up with a mixture of mesquite and Cowboy lump charcoal, and when the temperature reached 350°F on went the roast. It was surrounded by potatoes so that it wouldn’t have any thoughts of escaping. After about an hour of this, the taters were ready for the next stage in their evolution and it looked something like this.

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The taters were sliced in half, scooped out, and the flesh mixed with some butter, sour cream, salt, pepper, and shredded sharp white cheddar cheese. The mix was then spooned back into the skins, dusted with a bit of paprika, and the assembled taters were returned to sentry duty on the grill.

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Pretty soon the coolest part of the roast reached 140°F and it was time to eat.

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The rest of the foo-foo salad found its way to the plate, and dinner was served. SWMBO really liked the results, but the rest of the roast is being turned into ribeye steaks. I thought it was good, but I’d rather have my ribeyes cooked to order over a high-heat fire.

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