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PX Boneless Ribeye for Christmas

This year I'm doing a 13# boneless ribeye for Christmas. The plan is a simple salt and pepper, and slow cook in the AmQ set at 220 'till the meat hits 120. This frees up ovens in kitchen for other duties and I can hold the ribeye in the CS if needed. I'll then run one of the ovens up to 550 and finish off the ribeye for serving. Plan on having a cast iron skillet on hand if anyone wants something cooked more. Might even put a dozen eggs in with the ribeye in the CS and have some smoked deviled eggs.

I was already pretty much planning on this approach after surfing the prime rib section of the forum and today found this just posted for the Perfect Prime Rib that confirms the process.

db
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