Rib roasts were on sale at Publix so I bought them to cit them into steaks ro ear them through the next few weeks or months. They came with bones tied on.
I was wondering what the best method of cooking the bone in parts of this would be. Should I cook these like rib eyes (137 for a few hours) or at a higher temperature for longer?
by Tman1027
5 Comments
Here’s my notes from last time they were on sale:
Ribeye Ribs from Frozen, 155/18 + 20 min Rev Sear.
Lawry’s between cooks.
“Super Great”
I would reverse sear from them oven
I’d dry brine a couple of them
Rest I’d vac seal to keep a bit longer or sous vide
I smoked a rack of those ribs last night at 225 for 6 hours or so and they turned out amazing.
Roast in oven and then make stock.
Make high end Korean galbi tang.