Most of you who’ve been around a few years know this is the time of year that I go Full Griswald so I haven’t got a lot of cooking in recently. Well I was finally able to get in a cook this weekend. Every year I host our family Christmas get together. My 2 brothers that live out here in California, come down from the L.A. area with my niece and nephew. We like to vary the meal menu each year. One year we will cook Tamales, (A So. Cal. Christmas staple) the next we’ll do Turkey, then a nice Honey Baked Ham. Well last year we decided to try a Ribeye Roast and it was a big hit so we did it again this year.
My preparations started the night before when I made up some Horseradish Sauce. (This pic is from last year but it’s the same as what I did this year)
Horseradish Sauce Recipe: (Tweaked from Chef John on Food Wishes)
1/2 cup sour cream or crème fraiche
1/4 to 1/2 teaspoon fresh lemon juice
pinch of cayenne
2 teaspoon thinly sliced chives. (I like to use Dill)
2 tablespoons extra hot (Atomic) pure horseradish (not horseradish sauce)
I had this nice boneless Ribeye Roast in my freezer that I started thawing last Tuesday.
Early Sunday I made up a Rosemary and Garlic rub / paste to use on it.
Rub Recipe: (From Larry of BEER-N-BBQ by Larry)
1/2 cup chopped fresh rosemary
3+ Tbsp crushed garlic
2 Tbsp salt
1 Tbsp black pepper
I unwrapped the roast and trimmed off most of the hard fat.
I applied the rub (paste)
and then covered it with plastic wrap and let it sit on the counter for the next 4 hours to come up to room temperature.
Around noon I set up my kamado for direct / indirect cooking. I let it come up to 250 degrees before I put on the roast.
While it was cooking we set the table from our guests.
After it reached an internal temperature of 124 degrees I pulled it off and covered it while the kamado got up to searing temps. (Note: many of my guests wanted it well done so the best I could talk them into was cooking to medium)
Once the CI grate was nice and hot I put on the roast for 1 minute per side.
Here are some pics of me slicing it.
On the table on the Christmas platter.
And here it is plated with a Stone Brewing “Pataskala Red X IPA” on the side. Both are waiting to be devoured.
Even though this was cooked to mostly medium it was still delicious. The rub / paste developed into a nice crust that was absolutely delicious.
I went to the store hoping to do a Tritip there were none to be had. Found this ribeye I think It will do the job. Reverse seared at 250* until internal reached 118* then took it off to season while the Primo climbed too 500* for the sear.
I was inspired by Shuley's post to cook Lobster tails. Alas, none available in the fridge. What was available was this giant ribeye. Granted, I should have begged off when it hit the scales at 2.25lbs. But, I figured this would make for a great breakfast sequel today and tomorrow.
Had a dusting of snow this morning. I'm starting to miss the ambient heat of the stick burner on cold windy mornings like today...