Comments
Nick_Newk OP t1_j1qzgma wrote
You betcha! I’m not about paying for bone. Looks cool though!
panzerbjrn t1_j1r03yo wrote
Huh, thanks. In half a decade of having a kamado, I never realised that.
I have literally just finished a tomahawk steak, and it looks almost identical to your prime rib 😂😂😂
Nick_Newk OP t1_j1r06nt wrote
And to be honest some might consider this a ribeye, because its a single bone roast. However, it was slowly roasted ala rib roast.
cabezon99 t1_j1r0uni wrote
Beautiful crust!
triciann t1_j1rm8au wrote
How did you get that crust? It’s perfect!
Nick_Newk OP t1_j1rmlbc wrote
48hr dry brine in the fridge uncovered. Cooked at 250f until 120f internal temp. Rested at room temp for 30 mins and seared in a ripping hot cast iron pan.
bennyseafbmc t1_j1s3xqy wrote
Boom ... hat looks great ... I cooked a rib today for boxing day treat .... god its so fuckin good !!
Nick_Newk OP t1_j1s40ud wrote
So. Damn. Beefy.
BilkySup t1_j1swjcn wrote
aka reverse sear. THE best way to cook a rib-eye
Nick_Newk OP t1_j1t82uk wrote
smbutler20 t1_j1vji5z wrote
I think it's the best way cook any large cut of beef you want to serve at less than medium.
panzerbjrn t1_j1qz5d9 wrote
I prime rib (almost?) the same as a tomahawk steak, but with a shorter bone...