Rib Eye has to be one of the better steak cuts, it has a good marble and soft well flavoured meat, cooking it on the bone yields a crusty but tender steak. You may have never considered cooking it whole, but this method gives a great result and is easier than cooking steaks, it’s a great way to do beef for a dinner party. Ask your butcher for a Standing Rib Roast, and get them to tie the roast at between each bone with butcher’s string.
As always an accurate, quick reading meat thermometer is a great tool, a remote model, or one that you can read without opening the BBQ/Oven will make it easy.
“Prime” Rib Eye Steak
Recipe Type: Main
Author: Urban Griller
One, bone in standing rib roast (for a big feed allow one bone per person)
5 cloves garlic, coarsely chopped
2 tablespoons red wine vinegar
½ cup coarsely chopped fresh parsley
½ cup fried (and dried) onion (from Asian groceries)
1 tablespoon fresh rosemary needles
¼ cup olive oil
Coarse sea salt and freshly ground pepper
Combine the garlic, red wine vinegar, parsley, onion, and rosemary.
Add a couple of tablespoons of the oil and pulse to chop the garlic and herbs.
Add the remaining oil in a small stream until the mixture is a chunky paste.
Coat the meat in the paste, and allow the roast to marinate for two hours at room temperature.
When ready to cook, start the BBQ, I’ve used my Big Green Egg, set the temperature to 230°C (450°F).
Place the rib roast on the grill grate and cook (lid down) for 30 minutes.
Reduce the temperature to 150°C (300°F) and continue to cook until the internal temperature of the roast is 55°C (130°F) or medium-rare, 2 to 3 hours.
Transfer the Rib Roast to a cutting board and let rest, covered with a tent of foil, for 15 to 20 minutes before carving.