Bought a bone-in 1-3 rib-eye roast....

[Babette]

I have never cooked one of these and would like any tips or recommendations that you may have. I don't want to overcook it, I like meat rare, but Scubadude likes his meat more medium. I have found a recipe here

http://incolor.inebraska.com/catfish/primerib.html

but I want to be sure that it's OK before using it.


I was thinking of serving it with sauteed onions and mushrooms.

[Stinky The Clown]

1. That's a new one on me, but it looks right when you consider

the basic physics of cooking a roast. That should give you a nice, brown, crispy exterior and a nice pink to pinker middle.

And follow that web page's very last line to a "T" ...... invite me over for dinner!

:hi:

[denverbill]

2. I've cooked a couple of them.

They are actually kinda hard to screw up, imo.

The nice thing about them is if he likes medium and you like rare, he can take the end cuts and you the center.

If the meat is still too rare for his liking, simply sear a piece of it in a hot skillet.

Here's another basic recipe.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20872,00.html

There are lots of others there. I've used Alton Brown's before which is also very good, assuming you have time to dry age it a little.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17372,00.html

[politicat]

3. That pretty much looks like mine, except:

We like a smoked flavor, so I used smoked salt or liquid smoke and we use the pan dripping to make the au jus. That crap they sell in the markets is not worth the money.

Give SD the ends, you get the middle. Serve with horseradish butter.

Don't worry about your cholesterol.

Pcat

[Baja Margie]

4. I'm going fo get one tomorrow

what did you pay per pound? Out here they are running $5.99 on sale. That recipe though, did I miss something? Leave the oven that high? I usually do mine at 350 degrees about 10 minutes a pound for rare. Also, I cut up garlic and put the slivers into slits all over the roast. One year, the butcher butterflyed it, well, maybe that's not the term, but we put the garlic in that cut.


Now, I need to find some wild rice.

[Babette]

5. I paid $4.99/pound

Seemed like a good deal, so I decided to splurge.

I'd love horseradish sauce, but Scubadude HATES horseradish! I've been working on getting him to like new foods. So far I have succeeded with tomatoes, onions, Asian food and ginger to some extent. Lots of work to do though.

I think the idea behind the high heat is to sear the outside and keep in the juices.