Chuck Eye Prime Rib
CHUCK EYE PRIME RIB
YIELD: Serves 4-6
TIME: 3-4 hours, plus seasoning
When it comes to the holidays, folks love pulling out all the stops to prepare a meal that’s a feast for both the belly and the eyes. Sure, turkey is an obvious choice, but Prime Rib Roasts are one of the most popular cuts we sell as the year comes to a close. And while a Prime Rib Roast makes for a show-stopping meal, they can unfortunately cost a pretty penny! But we believe that budgetary restraints shouldn’t make a negative impact on your holiday dinner, especially in a year like this one, when feasts are likely to be more modest anyway. That’s why we love the Chuck Eye Prime Rib. Just about 1 or 2 ribs away from the ribeye, the chuck eye runs a bit smaller in size but has all the same great flavor. It’s just as tender and tasty as a ribeye (or prime rib roast) and costs half the price. Give it a shot and let us know what you think!
4 pounds chuck eye
Herbs de Provence
Season meat one or two days ahead of time. Liberally cover meat with kosher salt and freshly cracked black pepper, pressing the seasoning into the surface of the meat to ensure it sticks. Lastly, cover with herbs de Provence. Let meat sit, uncovered and refrigerated, for 24 to 48 hours.
Preheat oven to 250 F.
Note: If you have plenty of time, you could even make the oven lower than that, so that the meat cooks really nice and slowly.
Transfer chuck eye to a rimmed baking sheet and roast in the oven until the internal temperature reached 128 F. This will take about 2 hours in a 250 F oven; longer for a lower oven. Once meat has reached 128 F, remove from oven and let rest for at least 2 hours.
When it’s nearly time to eat, prepare your charcoal grill with both charcoal and wood, creating a high heat source.
Grill meat until a nice char has been achieved on the exterior. Because the meat has already been brought up to medium rare in the oven, don’t be afraid of flames – the purpose here is to create a nice, tasty crust. Furthermore, because the meat has rested for so long, you shouldn’t worry about overcooking it.
Once a pretty crust has been achieved, remove meat from grill and let rest another 10-15 minutes. Slice into 1” – ½” thick pieces, and serve with au jus, horseradish cream sauce, and a great bottle of red wine.
Cook’s Note: Want to learn more about how to prepare your charcoal grill? Click here.