If you’re staying home this weekend and looking for something to cook for everyone, this might be the recipe you’re looking for. Woody, the owner and chef at Woody B’s BBQ in Richardson, gave us instructions on how to make a perfect rib eye roast. Grab some classic sides like potato salad (see our recent taste test for inspiration) or corn on the cob and settle in for SEC games.
“Get a whole, bone-in rib eye roast, then trim, tie, and season with salt, pepper and garlic.
To cook: Build a small charcoal fire up one side of a Weber grill. Wait until the coals ash over and add small mesquite logs (not chips or chunks), 2-4 at a time, on top of coals. Put on top grate and place rib eye on opposite side of the grill from the heat, then cover. Monitor internal temperature of Weber and keep below 300 degrees, while continuing to add mesquite logs as the others burn up. Monitor the center of the rib eye with a meat thermometer and remove at 125 degrees. It shouldn’t take more than 20-30 minutes per pound, depending on temperature control. Remove meat and place on a cutting board to rest. Do not wrap or cover. Internal temp will continue to rise 4-5 degrees.
If you do this right, you’ll have 3 distinct different degrees of doneness, medium on the ends, medium rare moving toward the center, and a nice rare for 2 inches or so right in the middle. Slice into 8-10 oz portions for a hearty meal. Serve with a mixture of pressed horseradish, sour cream, Dijon mustard and mayo blended sauce.”
If you haven’t been to Woody B’s, check it out next time you’re in the Richardson area. It’s a unique takeaway concept with fantastic smoked salmon, pork, and brisket, among other barbecue classics.
