For Christmas dinner I dug out a vacuum packed 5 lb Beef Ribeye Boneless Roast that has been lurking in the freezer for 8 months. That FoodSaver has paid for itself many times over.
Rubbed the Ribeye Roast with Annie's Roasted Garlic EVOO and Fagundes Prime Rib & Roast Seasoning. Wrapped the roast in plastic and set the Ribeye to rest in the fridge for 24 hours.
Removed the Ribeye Roast from the fridge 45 minutes before starting to bring the meat to room temperature. Preheated the MAK 2 Star to 240ºF with Oak pellets. Took 3 hours and 10 minutes @ 240ºF to go from an IT of 37ºF to my desired IT of 135ºF. Rested the Oak Smoked Ribeye Boneless Roast for 30 minutes under a foil tent before serving.
Made some Twice Baked Potatoes the day before and threw them into a 350ºF oven for 30-40 minutes.
I find that an IT of 135ºF works out great for our family. As you can see the resting allowed all those wonderful juices to reconstitute into the meat and the Ribeye Roast looks delectable.
The money $shot ... Medium Rare Oak Smoked Boneless Ribeye Roast and Horseradish Sauce served with a Twice Baked Potato, Corn, and sautéd Mushrooms/Onions ... Bon Appétit
The vacuumed sealed Ribeye Roast was none the worse after sitting in the freezer for 8 months. Back in April this Boneless Ribeye Roast was $6.29-lb at Costco ... Today they go for at least $8+ per lb. It pays to buy in bulk and use a vacuum sealer!!
