First time, I saw a "beef ribeye roast" in the commisary. 16# $77.00. Bonless.
Not sure what exactly it is. Like prime Rib? What could I do with it?
Curious...
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Ordinarily,it would be the eye of the standing rib roast,when the bones have been removed.
Boneless ribeye steaks would often be cut from it.
"PRIME" rib,would be a misnomer,unless it is actually graded as prime.
Like calling all copies,Xerox.
Boneless ribeye steaks would often be cut from it.
"PRIME" rib,would be a misnomer,unless it is actually graded as prime.
Like calling all copies,Xerox.
thanks Tom, I may try it on.
Try cutting it about 1.5 + inches thick,something like a little Montreal steak seasoning on each side and hot grill it to about 125º.
Not a bad quick meal,after a hard day at the office.
Not a bad quick meal,after a hard day at the office.