Easter Ribeye Roast

I know that it has already been awhile, but I did holiday cooking on Easter.

Of course I did.

If you follow along at all on this blog, you know that Ribeye Roast is one of my favorite holiday meats.

As luck would have it, I had a Ribeye Roast vacuumed packed and waiting in the freezer. 

For whatever reason, we must have purchased extra last Christmas.

And ... that is what I cooked this past Easter.

The process is pretty much the same as always. I smoke the meat to a rare internal temperature. Then, I sear the roast for a bit to get a nice crust on the meat.

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.

XMas Ales and Ribeye Roast

For various reasons, the "SheppyBrew Christmas Dinner" was on the 23rd this year.

If you've been following along for awhile, you may have figured out that one of my favorite things to make on holidays is Ribeye Roast.

I only really get it when there are holiday sales for them at our local grocery stores. This often happens around Christmas, and I picked up one on sale this year to make.

Another thing you probably know if you've been following this blog for awhile is that every year (since I started brewing way back in 2009) I brew an "X-Mas Ale".

Back when I bottled most of my beers, I always saved 6 or so bottles to do vertical tastings in future years. Now that I keg, I have pretty much gotten away from that, but I still have some older "X-Mas Ale" bottles in my fridge.

A Blonde, two Redheads, and a Brunette

For Christmas,  the Beer Model's parents were in town. While watching football, I got her dad a flight of SheppyBrew beers. 

While getting the beers, the beers I had on tap reminded me of the post I made a long time ago ... A Brunette, a Read Head, and a Blonde. 

I told him his flight was One Blonde. Two Read Heads. One Brunette.

Mr. Awesome Merican Lager was the blonde. Wien Zerschlagen and Dudocs Red IPA were the Reds. X-Mas Ale 2022 was the Brunette.

Easter Saturday Ribeye Roast

Last Easter, I bought a 12 pound Ribeye Roast, and cooked half of it for Easter dinner.

The other half, I vacuum sealed and froze to use at a later time.

I cooked New Year's Ribeye Roast, this year, but since it was on sale, I bought a fresh one for that meal. The one from last Easter remained in the freezer.

I got the roast out to thaw for this year's Easter dinner, but made the mistake of asking my son what he wanted as the main dish for Easter dinner.

He said "Ham".

So, as I had thawed Ribeye Roast, I decided I would make it for dinner Saturday.

Easter Saturday.

New Year's Ribeye Roast

Where I live, Ribeye Roasts go on sale around various holidays.

I assume this is true other places too, but I don't know for sure.

Easter. Christmas. 

And ... New Year. (well, usually they are still on sale from Christmas).

I think they make for my favorite holiday main dish.

I always try to pick one up. And, I did so this year as well.

As I mentioned on this blog, on Christmas Eve, I made Sopa & Mole. On Christmas Day, I made a ham that was gifted to us.  

So, I had to wait until New Year's Day for my favorite holiday dish...

Easter BBQ

My wife (aka The SheppyBrew Beer Model) let me decide what to have for Easter dinner this year.

Awesome.

Around holidays, I enjoy getting Ribeye Roasts because they are generally about half the price as usual around holidays. 

And, I figured I'd pick one up for Easter this year.

Because ... I like to cook them on my smokers. And ... because I really like eating them.

Yum!

When I got to my local grocery store to pick one up, there were two available. They were both around 12 pounds.

A 12 pound Ribeye Roast is more meat than a family of 4 needs, but I have a vacuum sealer and a freezer, so I figured I could save half for some other time.

2021 Rib Roast

The last couple of year, I smoked Ribeye Roast for Christmas meals.

This year, I bought a ribeye roast for Christmas while they were on sale at my grocery store.

But, my wife and children said they wanted ham.

So, I froze the ribeye roast and got it thawed for New Year's weekend.

On Friday the 1st, the roast was thawed and I pulled it out of the package.

I applied Montreal Steak Seasoning to the outside and then let it sit in the fridge overnight.

Christmas Ribeye Roast

Last year, I smoked a Christmas Ribeye Roast, and my wife wanted prime rib again this year, so we decided that I would smoke one again for Christmas dinner.

The process is fairly simple.

Apply rub.

Smoke low and slow for a few hours until the internal temperature is a little lower than you want it to finish at.

Sear the roast on all sides to get a nice crust on it.

Let it rest few minutes and then slice it up.

Serve and eat.

Easy.

Just like last year, we got a 6ish pound Ribeye Roast on sale at our grocery store a few days before Christmas.

Just like last year, I trimmed up some the fat and applied a rub to the roast on Christmas eve.

Christmas Ribeye Roast

As I mentioned in Double Smoked Ham, I had a couple of Christmas dinners to make this year. The first was the Sunday before Christmas with some family. I cooked that ham on my smoker.

The second was our family Christmas dinner. This one was a 6 lb Ribeye Roast that our local super market had on sale for Christmas.

I had never made a Ribeye Roast before this year. It really isn't difficult at all.

Pretty simple, really.

The night before, I trimmed a bit of the hard fat on the roast and applied Montreal Steak Seasoning over the whole thing. I let it sit in the fridge overnight.

Around 10 the next morning, I started up the smoker with charcoal and hickory chunks. I put the roast on the smoker in a roasting pan around 10:40.