17.11 pound ribeye roast...help!

[jackal10]

Bare naked.

You can salt, oil, pepper, chili, sun tan lotion or what you will the outside, but I don't think it makes any difference, and certainly doesn't penetrate the meat.

If you like to season, do it after the meat is cooked. Personally I sprinkle a little salt on each slice when I plate my plate, but I have a salty taste.

May need more thn 5 hours, or a slightly higher temperatur. Be guided by a themometer in the meat - aim for 130F/55C for very rare, or 5F higher for normally rare.

Edited February 25, 2006 by jackal10 (log)

[ChefCrash]

I season first.

this is the now defunct Mountain Jack's recipe:

Rub roast with a mixture of crushed garlic and oil. Sprinkle with ground Thyme, Roemary, black pepper, and lots of kosher salt.

[ChefCrash]

Marlene?

Umm.. (pacing like an expectant father)..whatup?

[Marlene]

Sorry! I got distracted. First, a couple of pictures of the roast:

Starting out:

The finished roast

Carved:

This was a 10 lb roast. I put in on at 1:30 at 140F figuring we'd have dinner around 7:30. At 8:30 I finally had to turn the oven up. The roast at that point was still sitting at around 97F. By 9:15 we were able to pull the roast and sit down for dinner.

While the roast was nice and rare, I did not notice that it was appreciably more tender than when I use my normal method. The timing was way way off and I'm not really sure why.