Whole Ribeye.... now what????

[smokinq13]

Well we went to Bjs today to go food shopping a little, I wanted to get something to smoke this week and was eyeing up a top round roast, something small..... well ended up getting a whole Ribeye( we went a full 360)! This is the first time we got a whole ribeye before so my question is now what?

I was thinking of only doing steaks out of it, but then I started thinking and now I'm thinking doing a whole roast out of it, dry-aging etc. So what do you guys suggest??? any recommendations would be great. Really It should be big enough to do a little of everything with it.

If I dry-age some of it, how long would you recommend and whats the minimum size you'd suggest?

 

[Bearcarver]

If it was me, I'd go by how many peeps are going to come to the table.
If it was our usual 2, or our sometimes 4 or 5, I would cut it in 3 equal size pieces for 3 separate Smokes.
They'd be just like my usual Prime Ribs that are in my Step by Steps.

I can't help you with the Aging, because I don't believe in throwing good meat away after trimming the spoiled (IMHO) meat off the outside.

That's all I got, except like I said my Prime Rib Step by Steps would be the same as a Ribeye Roast.

Bear

 

[gmc2003]

I'd handle it very carefully. That's a fine looking hunk of meat. I bet it's going to be good anyway you decide to cook it.

Chris

 

[SmokinAl]

I think I would just cut it up into individual steaks about 2" thick.
If it's boneless, & it looks like it is you are going to have a lot of waste if you dry age it.
Al

 

[texomakid]

The Ribeye roast is always a hit at our family Christmas and have become a traditions. Any leftovers are fought for at the end of the day.

I have a question about aging. Isn't it possible to age it in the vacuum package? If this is possible, how long and how much waste would have to be trimmed off? I've read somewhere where aging briskets in their vacuum package for up to 30 days will help tenderize the meat? If that is true won't this work the same way? I think it time to surf the web...................... Any thoughts?

 

[noboundaries]

Hmmm, I can't tell if that is bone-in or boneless, but I'm leaning toward bone-in.

Regardless, I'd cut that beautiful roast into individual Cowboy Steaks and vacuum seal what I don't use initially. My wife and I can usually get four servings off one steak, depending on the thickness of the fat seams. So, unless you're having a family gathering, steak it.

Can't help with the aging questions.

 

[browneyesvictim]

Here is a thread I started about aging. I am disappointed that the thread has been parsed by the mods. There was additional dry aging posts (without the dry bag) I put in this thread that are missing and I cannot find the material.
https://www.smokingmeatforums.com/t...ys-final-pic-heavy.259546/page-2#post-1742309

Yes! Defiantly go for the dry aging! You will not be disappointed!

 

[nanuk]

they are ripping you off... that is not ribeye.

that is boneless rib.

big difference!

 

[phatbac]

they are ripping you off... that is not ribeye.

that is boneless rib.

big difference!

Would you explain the difference, please?

Happy Smoking,
phatbac (Aaron)

 

[smokinq13]

Sorry i havent posted! I got about 10 decent steaks out of it and a nice 4ish lb roast... steaks have been phenomenal! Lots of good caramelizing fat! It was boneless so im glad i didnt try dryaging it. Now i just have to get the courage to do the roast ast some point... maybe I'll wait til a holiday!

 

[Bearcarver]

Sorry i havent posted! I got about 10 decent steaks out of it and a nice 4ish lb roast... steaks have been phenomenal! Lots of good caramelizing fat! It was boneless so im glad i didnt try dryaging it. Now i just have to get the courage to do the roast ast some point... maybe I'll wait til a holiday!

It Doesn't take courage---Just a little confidence:
Maybe this will help;
Smoking a Prime Rib/Ribeye Roast is one of the easiest things to Smoke, but with the Biggest Reward.
I've done about 25 or 30 of them, and they all come out Fantastic.
Below is one of my Step by Steps on Smoking a Small Prime Rib.
Check out how Easy it is:
Smoked Prime Rib (Easter 2018)


Bear

 

[smokinq13]

It Doesn't take courage---Just a little confidence:
Maybe this will help;
Smoking a Prime Rib/Ribeye Roast is one of the easiest things to Smoke, but with the Biggest Reward.
I've done about 25 or 30 of them, and they all come out Fantastic.
Below is one of my Step by Steps on Smoking a Small Prime Rib.
Check out how Easy it is:
Smoked Prime Rib (Easter 2018)


Bear

Bear you the man!

 

[troutman]

Sorry to hear you were steered clear of the dry aging process. Yes it does involve giving up some waste (although that so-called "waste" is usable and edible) but the results can be spectacular. I normally go buy a whole boneless ribeye cut from Costco, either choice or even select, and turn it into some steakhouse quality better than prime meat. Here is one I currently put into a $10 Umai dry age bag and stuck in my refrig for 30-45 days. Again the results are amazing. Try it some time if you get the urge or the opportunity.

 

[nanuk]

ribeye is just the eye, with the meat along the bone (can't remember the name! Spinalis dorsi??).

all other meat/fat is removed.

The trapezius muscle that defines the "Rib" steak is also removed if present, as is the tail where it become plate.
also, ALL the meat below the eye that was attached to the ribs is also removed.

I put a dot on the Trap of this pork chop. couldn't find a pic of a proper beef rib steak.

When they started breaking beef one rib south, the "rib" lost the "Prime" moniker and went to just "Rib" and the 6&7bone rib was discontinued as the 7bone went on the blade, and the 6bone stayed on the loin "rib"
In doing this, the first couple inches of rib, from back to front, may not contain the trapezius, and we used to call those wing, or club steak. (Delmonico, in the USA?)

the face of this roast is a wing/club steak.

What that move also did was, many sellers were calling wing steak "Tbone" and that was wrong... so now, IIRC, all the steak from the loin hind quarter from front to back can be called Tbone until you get to the sirloin.
Some differentiate "Porterhouse" from "Tbone" but in the shops I worked, we never did as there is little advantage of one over the other.
(Porterhouse has bigger tenderloin, but contains the glutius, which is inferior to the loin eye)

Dot on Glute!

in the OP picture, you can easily see where the rib bones were removed, and the meat left.
That right there tells me it is not the EYE!

it also appears, although tough to tell, that the tail part (that chunk of fat/meat piece at the opposite side of the backbone) is still attached.

So, it is just a boneless rib roast, and NOT an "Eye" roast.

and then we have THIS:
https://www.amazon.com/USDA-Prime-Beef-Roast-12-14/dp/B00I4X56DG/ref=pd_lpo_sbs_325_t_2?_encoding=UTF8&psc=1&refRID=RWC25JNRH2NJ09X7JW84&dpID=21XLnopnTuL&preST=_QL70_&dpSrc=dWhich, to me, is blatant false advertising the fraud.

Disclaimer:
All pics shamelessly stolen from the Interweb.
It has been years since I practiced the art of meatcutting, and some things have changed, but I don't think this has.

 

[phatbac]

Interesting read, thanks!

Happy meat selection,
phatbac (Aaron)

 

[troutman]

I really have to disagree with the whole conclusion of the so-called meat cutter’s post above. A boneless ribeye as shown in the original post and again in mine above is in fact the stripped down eye. The spinalis dorsi IS NOT the muscle along the bone rather the upper fatty section at the outer edge of the prime rib roast.

That piece is generally cut away and rolled into pinwheels and prized for its tenderness and sold at a premium. That leaves the eye section which is the longissimus dorsi that is either sold with bone in or in the two cases above sold without.

Quite frankly I don’t see any misrepresentation, much less fraud, in declaring the above cuts as boneless ribeye.

 

[nanuk]

Well, as I said, THIS "So Called Meatcutter" was also trained in the law, and what you can and cannot call products (granted, I was trained in Canada)

It was a while ago, but I don't think the rules surrounding the "Eye" issue has changed.

the spinalis dorsi changes shape and does wrap, but that in no way makes it any less part of the product that can be sold and labeled as Rib Eye.
the picture in the OP is NOT stripped down in any way, except the ribs, featherbone, chine bone removed.

When I was buying Rib Eye from the packers, if that is what I received when I ordered RibEye, you can bet I'd be sending it back. That would be sold as a boneless standing rib.

But hey, if you want to over pay, you go ahead, your money, right?