Ribeye steak.....just cooked my first ever....double yummy.

[Dave7]

Ribeye / beef rib is one of my favourite cuts of meat - so versatile. Good as steak, a roast if it's a larger piece (pref with the bone in) but it's also, thanks to the marbling, absolutely brilliant to do in the slow cooker, braised in beer, and with lots of onions. Any leftover steak is lovely cold, sliced thinly and shoved into a crusty roll with butter and a smear of horseradish,

BTW, if doing it as steak, don't forget to rest it for as long as you've cooked it.

Yes.......I read how important it was to rest it so did so.
Re slow cooking. When you say "in beer" do you mean literally ie a bottle of ale or simply add some beer for flavour?

 

[Reynard]

Re slow cooking. When you say "in beer" do you mean literally ie a bottle of ale or simply add some beer for flavour?

You can put in as much or as little as you like! I tend to use half beef stock, half beer, usually one of the darker German types.

 

[keithmac]

This was Chrismas dinner a couple of years back, it had to have it's won plate!.

 

[MrPie]

This was Chrismas dinner a couple of years back, it had to have it's won plate!.

View attachment 405672

Sweetcorn. From a tin. Get out.

 

[MrPie]

Had folks round for din-dins last Friday. Sirloin steak seasoned with Big Byron’s Butt Rub........seared on the charcoal bbq a couple o mins each side and then shoved on the top shelf for a few mins more with the lid down. Hell Yeayh as they say in the state of Texas.