The Ribeye is a popular choice among steak enthusiasts due to its well-marbled texture. Cooking the ribeye as a roast allows you to create a delightful crust while ensuring even cooking throughout the meat. Pair it with your preferred horseradish sauce and classic steakhouse sides for a delicious meal.
Ingredients
Ribeye Roast
-(1) 6 lb – 10 lb Ribeye Roast (Preferably Prime Grade)
Injection
-(2) 8 oz cans of beef stock
-(4) Sticks of unsalted butter
Duke's Mayonnaise Crust
-(1/4 to 1/2) Cup Duke’s Mayonnaise
-Fowl Hogz House Seasoning
-(1/4) Cup 16 Coarse Ground Black Pepper
Horseradish Sauce
-(1/2) Cup sour cream
-(2) Tbsp prepared horseradish drained
-(1) Tsp Hidden Valley Ranch Seasoning
-(2) Tbsp mayo
-(1) Tsp apple cider vinegar
-(1/2) Tsp Fowl Hogz House Seasoning
-(1/4) Tsp black pepper
Equipment
-Smoker -Meat Thermometer -Wire backing rack -Kingsford Charcoal or Royal Oak Hardwood Lump Charcoal -Cooler
Preparation
Horseradish Sauce:
1. In a medium-sized bowl, add the ingredients and mix thoroughly.
2. Transfer the sauce to your serving dish and refrigerate for a minimum of 4 hours. This will allow the flavors to develop and the sauce to set up.
Trimming the Roast:
1. Remove the roast from the package and trim any excess fat and silver skin. Don't hesitate to remove thick layers of fat on the sides of the roast, as they won't render and can be unpleasant to eat. Typically, we see about a 20% weight loss after trimming.
2. Optionally, tie up the roast with butcher's twine to maintain a uniform shape and promote even cooking.
Injection and Rub:
1. Warm the butter and beef stock in a saucepan until the butter melts. Allow the injection to cool for a few minutes before using. Inject the roast on a 1" grid on both sides. Let the roast rest on a wire baking rack for 5 minutes to allow excess juice to drip.
2. Apply a thin, even coat of mayonnaise over the entire roast. Follow with a generous, even coating of the All-Purpose Seasoning and coarse ground black pepper. Allow the roast to rest at room temperature for 45 minutes to allow the injection to distribute and the seasoning to set.
Cooking
1. Preheat the smoker to 275 degrees and place the uncovered roast in the smoker. Cook the roast for approximately 17 minutes per pound, based on the trimmed weight.
2. As each piece of meat is different, use a meat probe inserted into the middle of the roast to ensure it reaches the desired temperature.
3. Once the internal temperature reaches the desired level, remove the roast from the smoker. We recommend a pull-off temperature of 127 degrees for a rare roast with a bright red center. Keep in mind that the internal temperature will rise 8 to 10 degrees after the roast is removed. Here are descriptions of different internal temperatures for reference:
a. Rare: 120-129°F - Bright red center, lukewarm.
b. Medium Rare: 130-134°F - Bright red center, pink edges, warm.
c. Medium: 135-144°F - Pink and warm throughout.
d. Medium Well: 145-154°F - Slightly pink center and warm throughout.
e. Well Done: 155-164°F - Very little pink.
4. After removing the roast from the smoker, let it sit (unwrapped) at room temperature for 20 minutes to halt the cooking process.
5. Allowing the roast to rest is crucial. Once it has started to cool, tightly wrap it in foil and place it in a cooler packed with towels to retain the heat. Let the roast rest in the cooler for 45 minutes to 1 hour.
6. After resting, remove the foil, slice the roast, and enjoy!
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