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Smoked Ribeye Roast
A simple enough recipe, but OH so tasty!
Sadly, with the price of beef these days, this is a bit expensive to prepare. And it also needs a smoker, or a grill set up for indirect heat and smoke.
But if you're a carnivorous fan, it's well worth it!
Wuffy could have cooked this completely in the smoker, but Vrghr wanted to capture some of the juices and drippings for gravy, and to make Yorkshire Puddings to go with the meat. So this recipe finishes the roast in a roasting pan in a conventional oven.
(And yes, the smoky gravy and Yorkshire puddings from this were FABULOUS!)
Ingredients:
For the Roast:
8-10 lb bone-in Ribeye Roast
Soy Sauce
Montreal (Canadian) Seasoning Mix
For the Smoker:
Granulated Garlic (for the water bath)
Hot water (for the water bath)
Mesquite chunks, Jack Danial barrel chips, Black Walnut pellets, Hickory chips
Directions:
Let roast come up to room temperature.
Drizzle a bit of Soy Sauce over the roast, and rub it in.
Sprinkle a generous amount of Montreal (Canadian) seasoning over the roast, and pat it in, covering all the sides and the ends with a thin coat.
Add a couple tablespoons of Granulated Garlic to the water bath of the smoker.
Smoke the roast at 275 until the internal temperature reads 120 degrees,
Remove to a roasting pan.
Bake uncovered in normal oven at 325 until internal temperature comes up to ~125-128 degrees. This will render off some of the fat and juices to use in gravy and Yorkshire puddings.
Remove from oven and cover immediately with heavy foil. Allow to rest for 10-15 minutes.
Internal temperature will rise another 5-8 degrees with "carry-over" cooking. Resting allows the juices in the meat fibers to absorb back into the meat.
Note: The temperatures given cooked this roast toward the high end of medium rare, and a bit into "medium" range. One of wuff's guests at the feast was a bit adverse to "rare meats", so wuffy erred on the side of being more done. If you really like your roasts more rare, you want to aim at a finishing temperature of about 131 degrees. Don't forget to account for the carry-over cooking as the roast rests!
Sadly, with the price of beef these days, this is a bit expensive to prepare. And it also needs a smoker, or a grill set up for indirect heat and smoke.
But if you're a carnivorous fan, it's well worth it!
Wuffy could have cooked this completely in the smoker, but Vrghr wanted to capture some of the juices and drippings for gravy, and to make Yorkshire Puddings to go with the meat. So this recipe finishes the roast in a roasting pan in a conventional oven.
(And yes, the smoky gravy and Yorkshire puddings from this were FABULOUS!)
Ingredients:
For the Roast:
8-10 lb bone-in Ribeye Roast
Soy Sauce
Montreal (Canadian) Seasoning Mix
For the Smoker:
Granulated Garlic (for the water bath)
Hot water (for the water bath)
Mesquite chunks, Jack Danial barrel chips, Black Walnut pellets, Hickory chips
Directions:
Let roast come up to room temperature.
Drizzle a bit of Soy Sauce over the roast, and rub it in.
Sprinkle a generous amount of Montreal (Canadian) seasoning over the roast, and pat it in, covering all the sides and the ends with a thin coat.
Add a couple tablespoons of Granulated Garlic to the water bath of the smoker.
Smoke the roast at 275 until the internal temperature reads 120 degrees,
Remove to a roasting pan.
Bake uncovered in normal oven at 325 until internal temperature comes up to ~125-128 degrees. This will render off some of the fat and juices to use in gravy and Yorkshire puddings.
Remove from oven and cover immediately with heavy foil. Allow to rest for 10-15 minutes.
Internal temperature will rise another 5-8 degrees with "carry-over" cooking. Resting allows the juices in the meat fibers to absorb back into the meat.
Note: The temperatures given cooked this roast toward the high end of medium rare, and a bit into "medium" range. One of wuff's guests at the feast was a bit adverse to "rare meats", so wuffy erred on the side of being more done. If you really like your roasts more rare, you want to aim at a finishing temperature of about 131 degrees. Don't forget to account for the carry-over cooking as the roast rests!
Category Resources / Tutorials
Species Unspecified / Any
Size 718 x 543px
File Size 98.5 kB
*giggles* The dragonwuffy equivalent of "Cooking with Dog"? (https://www.youtube.com/user/cookingwithdog )
But what should we call it? "Wuff in the Kitchen"? or "Dragonwolf on the Range"? *grins*
But what should we call it? "Wuff in the Kitchen"? or "Dragonwolf on the Range"? *grins*
*giggles* Sounds almost like you've been hanging out with 
Talonsaurn. He's always joking about gobbling folks (including wuffy) up! *grin*
Hmmm.... "Devouring Martha"... She cooks well, but not sure how well she'd cook. She's liable to be a bit old and gamy. *giggles* Perhaps as something braised for tenderizing, and spicy, like Schaschlik or curry? *laughs*
Talonsaurn. He's always joking about gobbling folks (including wuffy) up! *grin*Hmmm.... "Devouring Martha"... She cooks well, but not sure how well she'd cook. She's liable to be a bit old and gamy. *giggles* Perhaps as something braised for tenderizing, and spicy, like Schaschlik or curry? *laughs*
hehehe well m'probably not too far b'hind ya far as weight goes... m'roomie Ramseys does most'a the cookin' an he's too damn good at it... an always makes meals in texas-sized proportions... needless ta say I've gone up several pants sizes since we first got t'gether heh :P
hehe! Wuff's seen some of those lovely meat postings you've done. Yup! Vrghr can definitely imagine some "expansive results" after a continuing supply of that sort of fare. And "Texas Size" portions - who can complain about THOSE? Don't mess with Texas! *grin*
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