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My Easter Rib Eye Beef Roast


This was our Easter main family meal.  I bought a 14 lb cryo-vac whole boneless rib eye at Costco.  Cut off a 6.5 lb roast for the Easter cook. I had been wanting to try a roast like this from the whole rib eye for quite a while.


1-Easter Rib Eye Roast.jpg


This roast was cooked indirect at 360 degrees for roughly 1 hr 45 minutes hours (starting with the temps about 400 and immediately adjusting the vents to let it drop) with no smoking wood as did not want a roast with a smoke profile.   Brought it to 130 internal and removed it for a loosely tented foil rest.  Hit the mark on the right doneness levels to satisfy the span of preferences of the family.  The flavor coating on the meat was fine minced garlic, kosher salt, coarse black pepper, dried thyme, dried rosemary and olive oil.  Tender, juicy and flavorful.  A winner for a roast!  I was debating on slicing the rest of the whole piece for steaks but it will now be frozen as a future roast  cook.


Accompaniments were roasted garlic mashed potatoes – yes I roasted the garlic on Joe.  The asparagus were also roasted at 325 for about 15+ minutes after the meat was removed.  My daughter did all the non-kamado cooked sides  such as the potatoes and the rolls (from scratch, too!).   That is a Germany vintage Grand Noir blue cheese based sauce (with mayo, black pepper, garlic, tarragon, parsley, cayenne, red wine vinegar, and half-and-half) she developed for the asparagus.   


Delicious meat, delicious sides, all-in-all a great family meal to celebrate the Easter season.


Here are a few additional pictures through the process.


All Seasoned Up

2-All Seasoned Up.jpg


Rested and Ready to Carve

3-Rested and Ready to Carve.jpg


Folks Are Lining Up

4-Folks are Lining Up.jpg


Our family thanks the Lord this Easter for granting us salvation and our daily bounty.

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