Oak Smoked Ribeye Boneless Roast
For Christmas dinner I dug out a vacuum sealed 5 lb Beef Ribeye Boneless Roast that has been lurking in the freezer for 8 months. That FoodSaver has paid for itself many times over. Remember that Meats should always be defrosted in the refrigerator.
Removed the Ribeye Roast from the fridge 45 minutes before starting to allow the meat to come up to room temperature. Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 240ºF with Oak wood BBQ pellets. Knowing your equipment is paramount to successful cooks and as such I’m always monitoring and documenting. Using my Maverick ET-732 Remote Smoker Thermometer to verify the MAK 2 Star chamber and food temperatures. The MAK Grill and Probe temperatures paralleled those of the ET-732. Since the Tremapen digital probe is so accurate I like to use that as the final check. Nothing worse than thinking your roast is at 135º when in reality it’s higher or lower!!
I find that the MAK 2 Star produces ample amounts of smoke at temperatures of 250ºF or less. Took 3 hours and 10 minutes @ 240ºF to go from an Internal Temperature (IT) of 37ºF to my desired IT of 135ºF. Rested the Oak Smoked Ribeye Boneless Roast for 30 minutes under a foil tent before serving.
Threw together some Twice Baked Potatoes yesterday. The potatoes can easily be made the day before and then thrown into a 350ºF oven for 30-40 minutes.
I find that an IT of 135ºF works out great for our family. As you can see the resting allowed all those wonderful juices to reconstitute into the meat and the Ribeye Roast looks delectable. Had you sliced the roast without allowing it to rest the cutting board would have been swimming in juices. Instead those juices are in the meat.
The Money $Shot$ … Medium Rare Oak Smoked Boneless Ribeye Roast and Horseradish Sauce served with a Twice Baked Potato, Corn, and sautéd Mushrooms/Onions … Bon Appétit
The vacuum sealed Ribeye Roast was none the worse after sitting in the freezer for 8 months. Back in April this Boneless Ribeye Roast was $6.29-lb … Today they go for at least $8+ per lb. It pays to buy in bulk and use a vacuum sealer!!
Filed under: Beef
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