X-Mas Ribeye Roast

Well ... you may remember that I generally really like to grill / smoke / reverse sear Ribeye Roast on holidays when they go on sale at our local grocery stores.

This past Christmas, my wife had picked up a 9 pound roast and I cooked it up for our family along with some visiting guests.

I gave myself about 4 hours before our dinner to get the roast to a rare to medium rare doneness.

There were a couple of people who prefer the meat more "well done", and I figured that I could give them the ends, but it was probably a little less done than they claimed they liked.

But, they also say they loved the meat.

So .. I did the roast pretty much how I always do, and you can read about other cooks on Sheppy's Blog: Ribeye Roast. This hunk of meat was bigger than I usually cook because I was feeding more people than I've made it for in the past.

Regardless, the only real difference is that the meat cooks longer.

I liberally added "Montreal Steak Seasoning" to the surface of the meat a few hours before starting the cook.

I set up the Weber Kettle with indirect heat, targeting 275ish degrees. The plan was to get the meat to 125 degrees internal by the 3.5 hours, which would give me some time to sear and then rest before dinner.

As it turned out, it took a bit longer, so I'm glad I had a bit of buffer with the time.

I did have to monitor the "oven heat" over the hours that I was cooking. The kettle wanted to get a little hotter than my goal.

But, for the most part, I was able to watch the early Netflix football game while keeping an eye on the wireless temperature probe.

Towards the end of the cook, my meat's temperature wasn't quite where I wanted it and at the 3.5 hour mark, I placed the roast over direct coals to get the temperature up.

It was nice to have the bones protect the meat during this time.

People ended up showing up a bit late, so even with the cook going a little long, I was able to give a nice 15 or 20 minute rest before carving it up.

It turned out perfect for a proper "prime rib". As I mentioned, the more-well-done people actually liked it fine too.

Man, it was yummy, and the group finished most of it. I sort of wish I had cooked a bigger roast to have a little more ... but honestly it was about the perfect amount.

I still have the bones to gnaw on for snacks and/or lunches.

I also was able to share a bunch of homebrew with the guests. The Decemberfest seems to be the favorite of what I have on tap right now.

So, dinner was a big success and fun was had by all.

It was a really nice Christmas.

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