Grilled Ribeye Roast

grilled ribeye roast

They had some great deals on ribeye roasts so I had to pick one up. Armed with a Stone IPA and a yellow pepper from the garden, I got started. I removed the bones and added them to an aluminum pan with onions, carrots, herbs, red wine, garlic, and water and put it below the roast to catch the juices to make a nice au jus:
Then I tied the roast up and seasoned with a blend of steak seasons and oiled liberally. Put it on the grill with some hickory in the smoker box to give it a little extra flavor. I pulled it at around 130 degrees and put in in the oven to rest. I took the stuff from the aluminum pan and strained it into a pot on the stove to reduce. Came out amazing!

No comments:

Post a Comment