Whole Boneless Ribeye Roast Cooking

This topic has 7 replies, 3 voices, and was last updated 7 years, 4 months ago by Ron Pratt.

Viewing 8 posts - 1 through 8 (of 8 total)

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December 9, 2018 at 6:56 am #3282

brien lautman
Member

I have been dry aging a boneless ribeye for 30 days, planning to make it for Christmas as a roast. Any advice cooking as a roast? I hear dry aged beef cooks much faster?

December 9, 2018 at 4:10 pm #11884

Ron Pratt
Member

Yes, it does cook faster so the only advice I can think of is to use your normal temperature but then use a thermometer to keep an eye on it. Personally I never cook to time, but cook to the internal temperature instead.
Ron

December 13, 2018 at 1:26 am #11891

Anthony Gumina
Member

I am currently preparing to do the same thing but not until mid January.
From my investigation my plan is pull it out in the morning, season it and let it sit for 4 hours. After that I plan to cook on my pellet smoker at 225 until internal temp of 120 and rest in a cooler for an hour or more to (hopefully) reach a final internal temp of 130 to 135. Then searing with a propane torch before service (https://www.harborfreight.com/propane-torch-with-push-button-igniter-91037.html).
I’m unsure how long it will take to cook but it should hold in a cooler for a couple hours easily so unless new information becomes available I’m going to estimate about 4 hours in the smoker.
One of the problems I am running in to is that so much information is specifically for bone in which drastically changes cooking time.
Hope this helps and please keep us updated on your method and results

December 13, 2018 at 2:11 am #11892

Ron Pratt
Member

Sorry if I sound like a broken record, but I never cook to time, but instead cook to temperature. Ever hear of a Thermapen or a “wire in thermometer?

Avoid being ripped off buying inferior copycats from China! My motto is Buy Once, Cry Once…

December 13, 2018 at 2:26 am #11893

Anthony Gumina
Member

I wasn’t suggesting cooking to time. I specifically said cook to temperature. Having a time estimate is necessary though unless your guests want to wait hours for dinner or eat cold food.

December 13, 2018 at 2:42 am #11894

Ron Pratt
Member

Sorry my good man! Unless I missed it I have never seen the initial weight of that boneless ribeye. Thing is if it has much size to it then 30 days isn’t much of an aging period so you can stay pretty close to time you have used in previous cooks.
Ron

December 19, 2018 at 4:45 am #11910

brien lautman
Member

Ron, my roast was about 15lbs prior to the dry aging process, and is being dry aged for 60 days.

I have a rectec (pellet smoker), but am unsure if smoking the dry aged roast is a little over the top, opinions? (dry age +smoke?)

I was pondering playing it safe and using the oven.

(FYI I use a Maverick 732, and a thermopen to check temp).

December 19, 2018 at 4:25 pm #11912

Ron Pratt
Member

Smoking your roast is simply a matter of personal choice. Just remember that dry aged meat will cook faster. You are wise to cook to temperature, not to time. Sounds like you have some GREAT meat to enjoy soon!
Ron
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Viewing 8 posts - 1 through 8 (of 8 total)

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Whole Boneless Ribeye Roast Cooking

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