Hi Y’all.
I have an extra Cryovac packaged standing rib roast, about 22 pounds, that should yield about 17 pounds of ribeye meat once trimmed of fat and bone.
Anyone have suggestions for ribeye meat other than steak, roast, or Stroganov?
I’ve already done those three with the current roast’s Dearly Departed Predecessor.
Thanks!
You could always go stir fry. It works well in that fast hot style of cooking.
Here is a recipe for inspiration.
I was gonna say — stir-fry, yam nuah, or grind some up for burgers or chop for tartare.
Cheesesteak.
Too obvious?
Since is cryovac’d, I’d be tempted to stash it in the coldest part of the freezer and get it out in a few months. Easter, maybe? Or carve it into steaks, vacuum seal them, and freeze the steaks.
I’d be loathe to cook them by a ‘lesser preparation’. I’m very fond of that cut as either a roast or steaks, but other ways not so much.
Not too obvious, but to me a Philly just screams for shaved sirloin, so I do cheesesteaks when I break down that subprimal.
It may not make any sense, but I think of ribeye as just not beefy enough.
Well, Steve, the problem is that… I have a buying problem. 
I’ve still got about 40-ish pounds in the freezer.
The one I’m looking to break down soon, has another 22 pound relative waiting in the wings (edit - still fresh, I mean, with a sell-by of 1/20).
I’m working on recovery, though. I only bought about 65 pounds (3 wholes) this holiday season.
No promises if they go back on sale just after New Year’s like they did a year ago.
At $7/lb, it’s pretty hard to pass up.
ETA -
Both sound good, thanks. I’m the only tartare eater, but I won’t let that stop me.
@Thimes - thanks. That Woks Of recipe looks great, too.
You can always send it to me.
I’ll even pay for shipping, and sign a waiver for food poisoning, etc.
I recently made a beef and rice dish. I cubed a piece of beef (into very small pieces). I made up (Mom’s) meatloaf sauce and thinned it out (slightly) with some water. It made for a nice dinner. I think I should have topped it with some chopped broccoli – maybe next time.
You and me both. Two major grocery stores near me have top sirloin on sale every few months for $5/lb. I tend to stock up on it, since I use TS for a lot of different preps, mostly Chinese-style, so it’s not unusual for me to have 10-20 lbs all vacuum sealed in the fridge, portioned (roughly 1 lb each) and ready to go. It’s gotten to the point that Mrs. ricepad will MAKE ME CHECK THE FREEZER before heading out to buy more TS. Once I get down to the last 3-4 pounds, I start to get anxious and watch the store ads like a hawk.
I never see cut sirloin steaks as low as $5 anymore, but the subprimals are often $5. Picanha is one of my favorite parts of the sirloin and sold separately, it’s generally $11 or $12.
So, given there’s not much waste breaking down a sirloin, I’m getting picanha plus all the other sirloin steak cuts for about $5.50 a pound.
If you make stroganoff with it, you could also make goulash, curry or kharcho with it.
???
You could sub ribeye for the lamb in this recipe:
To me, tenderloin and ribeye don’t have as much flavor as sirloin or chuck.
ETA
Thanks. Looks like a fun recipe. The cap meat especially would go really well with this method.
Alison Roman’s steak like tartar
Chicken-fried ribeye with mushroom cream gravy (will PM you the recipe from a DC chef)
I will update with more ideas…
Grace Young’s beef with broccoli
Uyghur lagman (w/hand-pulled – or otherwise – noodles)
If you can slice it thin, like they do at the grocery. They label it shabu-shabu, but it’s fabulous for cheesesteak.
(Just came to mind. My son makes a sort-of bulgogi with ground beef from time to time. This should be good with the ribeye, too.)
I’ve got a few days left on this one’s timeline. So far, I’ve cut 3 bones, steaks about 2.8 pounds each, and cooked 2 of them. The 3rd is salting now and I need to decide whether to go ahead and cook it, or just vac bag and freeze and gift to my son in law instead.
But the remainder 4 bones chunk downstairs (not quite 10 pounds), I’m going to peel off the bones and make pho stock, shave some of the meat for pho, slice some for bulgogi, then use some of the other wonderful suggestions here.
Great set of recommendations!
I know of Neau Yam Tok at my fav Indiana Thai place (indeed, the only one I favor there), and it’s probably the same as your Yam Nuah. Anyway, I heartily second that idea for using part of the OP’s mind-boggling supply of ribeye.
My people rave about the Nam Tok but have generally never ordered it at restaurants, as they just haven’t known what it is–if it’s even on offer at all.
