You're putting a ribeye roast in the crock pot!!? Don't do that, it's a huge waste of money. You want a cheaper, tougher cut of meat, the long slow cooking is what tenderizes it.
It’s NY strip loin as someone pointed out below, but either way, 1) fat cap is enormous, trim it so it’s about as thick as the cap on a normal strip, since this is a giant hunk of NY strip, maybe a little thicker for oven cooking, 2) please do not put this in a slow cooker. It’s a giant steak, oven roast and keep it mid rare on the inside
Popular methods for cooking a boneless New York strip loin roast include the traditional high-heat sear followed by lower-temperature roasting, and the reverse sear method.
Traditional Roasting: This method starts in a very hot oven (around 425°F-450°F) for 15-20 minutes to form a savory crust, then the temperature is reduced to a lower heat (around 325°F-350°F) to finish cooking to the desired internal temperature.
Reverse Searing: This technique involves cooking the roast "low and slow" at a low temperature (around 225°F-275°F) first, until it reaches an internal temperature just below the desired doneness. It is then removed, rested, and seared at a very high temperature (around 500°F) for a few minutes to create a perfect outer crust.
Key Steps for Preparation
Regardless of the cooking method, several steps are essential for a perfect roast:
Seasoning: Pat the roast dry with paper towels and rub generously with a mixture of herbs, garlic, salt, and pepper. Many recipes recommend preparing this mixture as a paste and allowing the roast to marinate for at least an hour or up to a day in the refrigerator for maximum flavor penetration.
Bring to Room Temperature: Allow the seasoned roast to sit at room temperature for 30-60 minutes before cooking. This helps ensure even cooking.
Use a Rack: Place the roast, fat-side up, on a rack in a roasting pan to allow air to circulate and fat to drip away.
Monitor Internal Temperature: Use an oven-safe meat thermometer inserted into the thickest part of the roast to monitor doneness accurately.
Resting is Crucial: After cooking, remove the roast from the oven, tent it loosely with foil, and let it rest for at least 15-20 minutes before carving. The internal temperature will continue to rise (carryover cooking), and resting allows the juices to redistribute throughout the meat, preventing them from spilling out when sliced.
Hand cut and trimmed in store? Does that mean they trim it for you because it definitely doesn't look trimmed. Also don't worry about the people telling you it's a waste of money, use your money as you like.
Every local store in my area has strip and ribeye roasts at $7.99 lb. If OP is happy paying that for mostly fat, then so be it. Personally I prefer more meat than fat but I'm weird that way.
This isn’t even a rib roast it’s a short loin roast? I also wouldn’t typically use ribeye or strip loin for Italian beef sandwiches. Something much leaner would be the move no reason to not just use a chuck
Yeah my local store had rib roasts for 8$ a pound. I got two and chopped 1 into 1in steaks and the other into 2lb roasts for me and my wife to eat on special occasions as small prime rib. I would’ve got more for that price but it was 1 per account and I didn’t want to go through the checkout with a third account I made in the parking lot
Man, tough crowd. I understand it's blasphemous to put this in the crockpot. As I said in another comment, had every intention of buying a chuck roast, but these were on sale for $7.99/lb vs the $10.99/lb chuck roasts.
It will actually be really good for making italian beef sandwiches. I'd use this recipe. You can probably just convert it to a slowcooker. This won't shred like a chuck roast would do, so doing a sliced one is gonna work better
Half of that piece is fat and connective tissue. That's $16/ lb for the meat (but I guess you get "free" fat/ connective tissue for making tallow/ what-have-you).
That's $35/ kg (USD, that's almost $48 CAD).
I'd go for the chuck roast even at a higher price per pound because of lower overall fat and the fat/ connective tissue is better distributed and will contribute to the whole roast's overall tastiness.
If you used that roast for a pot roast, you'll be drowning in liquid fat and get a gunky layer of goo on top of the meat.
Since the meat part of that roast is so well marbled, I suspect that it'll mostly disintegrate in a slow cooker.
You do you, but if you slow cooker this, you're going to be disappointed over if you went with a chuck.
If this was gifted to me, I'd separate out the fat cap and roll the meat (like a cap steak), tie with twine, and cut into steaks and grill them.
It’s half fat cap - you have to look at your post trim price. The chuck for $11 is a much better deal, especially if you’re just going to turn this into pot roast.
I wouldn't take that cut unless it was free. All the talk in here about tallow is ridiculous. I'm not paying 7.99 a pound for tallow. That's a ludicrous amount of fat.
Just a tip for cheaper beefs that are awesome. Get two to three packs of the shaved beef they sell at the grocery store for Phillys. Buy some of this stuff,Beef Seasoning. Add the seasoning and beef broth together with the meat and heat up until the meat is cooked. Banging beef for cheap.
There's this thing called "cracklings" in the south. It's just ham fat in a slow cooker for.....ever? Like 8 hours+. You could try it with beef. Cut all that fat into small videos and slow cook it. I do that with all my cheap ass ham and it's amazing. Then you pour the fat into a container and save it for frying.
Damn, $54 for that beast. That's such a fatty piece, probably gonna render amazingly. Good luck with your cooking. Can you do anything with the excess fat that will get trimmed? Unsure about your question, though!
You're putting a ribeye roast in the crock pot!!? Don't do that, it's a huge waste of money. You want a cheaper, tougher cut of meat, the long slow cooking is what tenderizes it.
Had every intention of getting a chuck roast, but these were on sale and $3 less per lb.
Thanks for the tip, I'll make a point of going by Publix tomorrow.
Tomorrow is a wonderful day to go to the grocery store.
Haha yes - really a great day to get the “Christmas Spirit” vibe…
I’ve been hit by cars in grocery store parking lots around Christmas twice now, I just get delivery atp
Reminds me of riding in the car with my dad when I was little.
Oh no 😟
With all the last minute shoppers. Stores will be a mad house.
Ah, so you’re choosing violence I see, going to the grocery store on Christmas Eve lol
It’d be so easy to make a roast lol
Im on OPs side - id much prefer slow cooker meat.
Half that picture is fat......
You are paying for fat which is fine if you use it I guess.
Honestly this sub really shouldn't be dealing with beef at all with the price these days.
I would do it too. Just dont cook it long like a chuck. And absolutely take the juices and make an amazing gravy with it
Still, make it in the oven. Then chill and slice thin. Warm up the thin slices in the beef juice for the sandwiches.
It’s NY strip loin as someone pointed out below, but either way, 1) fat cap is enormous, trim it so it’s about as thick as the cap on a normal strip, since this is a giant hunk of NY strip, maybe a little thicker for oven cooking, 2) please do not put this in a slow cooker. It’s a giant steak, oven roast and keep it mid rare on the inside
It says “Boneless NY Strip Loin Roast (Oven Roast)”. Glad I read that, cuz there ain’t no way in hell that’s a ribeye roast just by looking at it.
u/Waste_Station_7099 see below:
Popular methods for cooking a boneless New York strip loin roast include the traditional high-heat sear followed by lower-temperature roasting, and the reverse sear method. Traditional Roasting: This method starts in a very hot oven (around 425°F-450°F) for 15-20 minutes to form a savory crust, then the temperature is reduced to a lower heat (around 325°F-350°F) to finish cooking to the desired internal temperature. Reverse Searing: This technique involves cooking the roast "low and slow" at a low temperature (around 225°F-275°F) first, until it reaches an internal temperature just below the desired doneness. It is then removed, rested, and seared at a very high temperature (around 500°F) for a few minutes to create a perfect outer crust. Key Steps for Preparation Regardless of the cooking method, several steps are essential for a perfect roast: Seasoning: Pat the roast dry with paper towels and rub generously with a mixture of herbs, garlic, salt, and pepper. Many recipes recommend preparing this mixture as a paste and allowing the roast to marinate for at least an hour or up to a day in the refrigerator for maximum flavor penetration. Bring to Room Temperature: Allow the seasoned roast to sit at room temperature for 30-60 minutes before cooking. This helps ensure even cooking. Use a Rack: Place the roast, fat-side up, on a rack in a roasting pan to allow air to circulate and fat to drip away. Monitor Internal Temperature: Use an oven-safe meat thermometer inserted into the thickest part of the roast to monitor doneness accurately. Resting is Crucial: After cooking, remove the roast from the oven, tent it loosely with foil, and let it rest for at least 15-20 minutes before carving. The internal temperature will continue to rise (carryover cooking), and resting allows the juices to redistribute throughout the meat, preventing them from spilling out when sliced.
This hurts my soul. I would cut some thick steaks and grill em
Hand cut and trimmed in store? Does that mean they trim it for you because it definitely doesn't look trimmed. Also don't worry about the people telling you it's a waste of money, use your money as you like.
Publix will trim it for you if you ask. You can even ask them to cut it into steaks
Im not American but that's sick!!
Yea a lot of people don't know that. And FWIW Publix is a fairly expensive grocery store in america
Hand cut & trimmed... by Stevie Wonder.
I would ask for a deep discount and render the fat for fries.
It's $8/pound. How much deeper do you think you're going to get it?
Every local store in my area has strip and ribeye roasts at $7.99 lb. If OP is happy paying that for mostly fat, then so be it. Personally I prefer more meat than fat but I'm weird that way.
Lol
This is a ripoff. Don't buy it.
$8/pound for strip
$14/lb for the actual meat.
Solid deal. Terrible plan
Rib roast in the crock pot? Is this real life?
The one behind it looks better.
If it’s hand trimmed in store, I would ask them to trim a little or actually a lot more! I would never pay for that much waste. How insulting!
Waste? This is the best frying fat.
You can buy beef lard much cheaper than $8/lb
...but this is the best.
Plus it regularly costs $8-$12 a pound of fresh beef render, at least in my area.
Getting ripped off at that price
That is way too much fat, its not a good ribeye either, and I would never throw it in a crock pot.
It's not a rib at all. It's a strip loin.
This isn’t even a rib roast it’s a short loin roast? I also wouldn’t typically use ribeye or strip loin for Italian beef sandwiches. Something much leaner would be the move no reason to not just use a chuck
Yeah, you can tell that it’s not a rib roast. It’s a New York strip loin roast.
It says it on the tag lol. And I wouldn’t use either for Italian beef sandwiches in the crock pot lol. That shits gonna be so fatty
You are right! I just looked and saw it. $8/lb isn’t a bad price. They should just chop it into steaks.
Yeah my local store had rib roasts for 8$ a pound. I got two and chopped 1 into 1in steaks and the other into 2lb roasts for me and my wife to eat on special occasions as small prime rib. I would’ve got more for that price but it was 1 per account and I didn’t want to go through the checkout with a third account I made in the parking lot
Good deal! I have to search around and see if I can find something tonight!
Yeah always good prime rib deals around Christmas. I monitor all of the local stores weekly ads every week lol
Lol every bite and chew you'll have to spit out fat.
No thanks.
They had to have been feeding that cow a steady diet of milkshakes and fried twinkies
You’re paying for a giant chunk of fat…i wouldnt buy that.
Lol
Man, tough crowd. I understand it's blasphemous to put this in the crockpot. As I said in another comment, had every intention of buying a chuck roast, but these were on sale for $7.99/lb vs the $10.99/lb chuck roasts.
This isn't a ribeye roast, its a strip roast
It will actually be really good for making italian beef sandwiches. I'd use this recipe. You can probably just convert it to a slowcooker. This won't shred like a chuck roast would do, so doing a sliced one is gonna work better
https://amazingribs.com/tested-recipes/beef-and-bison-recipes/chicago-italian-beef-sandwich-recipe/?p=23075#recipe
Half of that piece is fat and connective tissue. That's $16/ lb for the meat (but I guess you get "free" fat/ connective tissue for making tallow/ what-have-you).
That's $35/ kg (USD, that's almost $48 CAD).
I'd go for the chuck roast even at a higher price per pound because of lower overall fat and the fat/ connective tissue is better distributed and will contribute to the whole roast's overall tastiness.
If you used that roast for a pot roast, you'll be drowning in liquid fat and get a gunky layer of goo on top of the meat.
Since the meat part of that roast is so well marbled, I suspect that it'll mostly disintegrate in a slow cooker.
You do you, but if you slow cooker this, you're going to be disappointed over if you went with a chuck.
If this was gifted to me, I'd separate out the fat cap and roll the meat (like a cap steak), tie with twine, and cut into steaks and grill them.
It’s half fat cap - you have to look at your post trim price. The chuck for $11 is a much better deal, especially if you’re just going to turn this into pot roast.
Lol and it's premium price no doubt
You can read the tag. $7.99/pound.
Not bad👍
I see a lot of tallow in your future if you so desire 😍
I wouldn't take that cut unless it was free. All the talk in here about tallow is ridiculous. I'm not paying 7.99 a pound for tallow. That's a ludicrous amount of fat.
Just a tip for cheaper beefs that are awesome. Get two to three packs of the shaved beef they sell at the grocery store for Phillys. Buy some of this stuff,Beef Seasoning. Add the seasoning and beef broth together with the meat and heat up until the meat is cooked. Banging beef for cheap.
Jebus!
Rib eye roast is just a prime rib. Dang that a fat fat cap though. You’re paying for so much fat that you’re going to be cutting off.
Hand trimmed by a guy who gets a cutback on the beef margins. That’s horseshit
That is not a ribeye roast, it clearly says NY strip loin roast on the package, this will turn giga dry and terrible slow cooking.
This is not a ribeye roast. It even tells you exactly what it is on the label.
Are you in need of beef tollow, for candles or other things?
There's this thing called "cracklings" in the south. It's just ham fat in a slow cooker for.....ever? Like 8 hours+. You could try it with beef. Cut all that fat into small videos and slow cook it. I do that with all my cheap ass ham and it's amazing. Then you pour the fat into a container and save it for frying.
Damn, $54 for that beast. That's such a fatty piece, probably gonna render amazingly. Good luck with your cooking. Can you do anything with the excess fat that will get trimmed? Unsure about your question, though!