Blew my weekly grocery money on 13 pounds of Ribeye
Lucky had a sale on ribeye for $5.99 a pound for a whole bagged ribeye but that was too much so I got 5 rib section off that bag for $6.99 a pound. The whole bagged was $140. and my portion was $90. If they vacuum sealed I might've bought the whole. Looking forward to that small strip of triangle bit of meat on the cut side of the rib bones. Don't know what it's called, usually "Frenched" to make the roast uniformed and made to wear booties. I wonder how much fat cap there is on this 13 pounder? Yes I'll be using the 5 minuets a pound at broil method. About 65 minuets. Then rest until the oven is cool.
I figure next week I'll make pho with the rib section and maybe a chicken carcass so the grocery bill will cheap. Just green onion, cilantro, bean sprouts, serrano/jalapeno chile peppers, a knob of ginger and I think I got the rest. $20 tops. I may have some ribeye left. If I do have lots left curry? Since there's no bread to be had to make sandwiches. Either case this weekend is booked. I may even re-watch "Cook's Tour". It's hard for me to watch Anthony Bourdain's shows the way he checked out. The man done broke my heart.
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Personally picked up a 5 lb. Whole Chicken. Gonna be Potatoes, carrots and onions. Salt/Pepper, butter. Baked in an Amish baking pot. Will probably cook tomorrow or the next day when thoroughly thawed out. $1.09/lb. Good inexpensive food for me and the dog. He will make out big time. Will be soup after picked over. Should have bought some celery.
Yosh was your ribeye all one solid hunk of meat, or cut in to steaks? (Sounds like one solid hunk of meat.) Never seen it offered like that.
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Wife went shopping today "first time in almost a month----been staying at home" She had the butcher cut her out "2" 4 rib sections. Got to the cashier and the cashier said you are limited to only ONE. ---SAY WHAT???
Wife went back to butcher and told him what happened, and that the other one was still up front, and to cut her another one, and she will go the a different cashier. She came home with both. Will be cooking one day after tomorrow, after a few hours of getting it to room temperature.0 -
Just took out the ribeye. I was afraid I was gonna forget before I left for work. I'm gonna miss her for the next 12. My only worry is some asshat kills me before I can get back home. Now the important question. I haven't unwrapped the plastic so I don't know if I need to trim the fat. Being that she'll be in the oven for an hour and change (65 minuets) I'm thinking she might need all the fat for protection. I do have a bit before needing to head out maybe I'll rinse her off, pat her dry and have a think about the fat cap.
So don't nobody break in and steal my meat.
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Got another 20 minuets before carving up the hunk of meaty goodness. I think fat cap got bit charred (from the smell) but that's what it's there for. I'll be boiling the carrots and coating them in butter in a bit and boil up the broccoli crowns. The hour plus cooking time really made me worry that I may have over cooked it. Scotch made me worry less. I'll know more in a bit. I best get the carrots and the broccoli going. 0 -
One big hunk O meat, or individual Ribeyes?
If not, WTH are you going to do with 13 lbs of cooked (Rribeye) meat?
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Our local Texas Roadhouse is currently selling a fresh cut $70 grilling bundle. It contains: (4) 6 oz sirloin, (2) 8 oz NY strip, (2) 10 oz ribeye, (2) pork chops, (2) 1/2 lb burgers, seasoning, and buns & cinnamon butter.
I picked one up and grilled 2 sirloin yesterday for my wife's birthday. I grilled the pork chops today for lunch and am doing the burgers tonight. I wrapped and froze the remaining 6 steaks. So far, we've had 2 meals that tasted just like eating at Texas Roadhouse. Plus, we supported a very nice local business owner. Yeah it's a chain, but it's still locally operated.
Jon
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Sounds like you left the fat on...good....it adds to the flavor.
I start mine at 500 degrees for 15 minutes, then dial it down from there.0 -
You made a sound investment. I buy the whole slab and dry age it in the fridge for 4 weeks before cutting into steaks. Tried as long as 6 weeks but with no humidity control too dry outside, inside fine. Trimmings good for chili. tacos, etc. I like the flavor of aged beef, but not for everyone. 0 -
Yup one big ass chunk of cow and trimmed very little of the fat. Just the off color bit and to even out the layer. I think the math was off since it came out way blue (rib side to middle). Maybe after 10 pounds the 5 minuet a pound rule needs to be 7minuets a pound? I'll portion the center cut and freeze for the Pho' next weekend and little raw will be helpful of that.
Also the strip of meat and fat that run along the cut rib bone end was redonculous. Maybe I should've saved that for the Pho' but I couldn't help myself (actually I did help myself to it). It was so tender like I had mouthful of fat. That's when I removed the ribs and found the roast a bit under done. It'll be just right after the refire later.
Also the buttered carrots. How good are they? Just boiled carrots with butter. Good thing I bought the 5 pound bag since the loosies were lacking choices. The broccoli were in the why bother and over shadowed by the carrots. Maybe I'll stir fry them to make beef and broccoli just to get them gone.
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Yosh! Your ribeye story is making me drool for some tender red meat! Inspired to pull some venison back straps out of the freezer! 
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