Christmas eve roast choices?

Opsimath

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Sure enough....choice boneless rib roast for 5.99 a lb. I'm tempted to buy a big one and cut it into ribeye steaks. My plan was steaks for our Xmas get-together, but ribeyes aren't my favorite.
I watch for this sale every year. I nab one for Christmas, and one to cut into ribeyes for the freezer. Since the bones are removed and tied back on, beef ribs are an option, too. Sometimes I get one to freeze whole but they don't seem to be as good after they've been frozen.

I couldn't wait for Christmas, though. I got one today to have this weekend.

I did this recipe last year and it was fabulous!

 

FNG

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I watch for this sale every year. I nab one for Christmas, and one to cut into ribeyes for the freezer. Since the bones are removed and tied back on, beef ribs are an option, too. Sometimes I get one to freeze whole but they don't seem to be as good after they've been frozen.

I couldn't wait for Christmas, though. I got one today to have this weekend.

I did this recipe last year and it was fabulous!

I think I might try one for steaks. I promised the grand boy a steak so hope he likes ribeye! He is a stupidly picky eater, and probably would turn up his nose at a rib roast. :rolleyes:

They opened up a new Publix down the street, nice store but pricey. I look for bogos in the weekly ad. Love the deli, Boars Head no sodium turkey, it actually tastes like real turkey. Their subs are passable also, order online and pickup.

Think I'm going to do a charcuterie/cheese board also.
 

JohnW63

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Cynthia,

I've cooked the rib roast a few different ways. Encased in rock salt is the oddest way, but it works. Consider it a form fitting dutch oven. I cooked them in an open roasting pan and in a big upside down clay pot with the " dish " as the plate and the pot as the dutch oven. Yep. I wanted all the Good Eats shows. All of them work. The ah ha tool is the digital thermometer that I can set to any temp I want to pull it out and then just forget it. I think we go full spurs to the over temp for the last 15 minutes to get a crust.

I haven't checked what the big chain grocery stores are selling their rib roasts for. At least once a year we get something special from our local shop called Overland Meat Company. They make sandwiches and sell all the weird brand beers on the other side of the store. They are not the cheapest, but they have better quality stuff. I figure I should spend money in the mom and pop shops every now and then.

I'll report what the test roast turns out like, later tonight, because...< Sam Neil Voice >Beef. It's what's for dinner. </End Sam Neil Voice>
 

JohnW63

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Turned out not bad at all. Cooks much faster than the rib roast. You do have to cut the slices across the grain. The meat shop made a slice in the top as a guide, if the purchaser wasn't able to tell which way to cut it. If I can cut the slices with a regular table knife, then it should go over alright. I rubbed it all over with no salt spice mix and let it sit for about 1 hour before cooking. Sear in cast iron on all sides and tossed in the over an 325f. It may have taken 30 minutes to cook.

I'm sure the rest may become BBQ sandwiches, which is what a lot of tri-tip is used for.
 
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