That sounds like it could be really really good but I have never done ribeye as a roast. I hope someone can help you.
Considering its cost around two Benjamin's, I REAAAAALLLLY don't want to fuck this up. Recipes online seem to treat it like its "Roast Beef", but I know its not like that. Its the source cut of Ribeye Steak, buts its the entire enchilada rather then small portions of it sliced off for cheaper sale value. I'm worried if I treat it like a cheaper "roast" cut like Brisket, Round or Chuck, it will disintegrate. I should probably use the pan though, thinking about it, as Ribeye is famous for its fat content. Can probably capture all that to make Gravy.
I suspect it's the mass that means the same method gets used by a lot of people. I would anticipate this to take a good while to cook since it is the entire cut, but you might actually need to treat it more like say... Turkey perhaps, where its x amount of time per pound. Where you're cooking hotter than you would for brisket and sort of baking it perhaps. I know I'd definitely want a thermometer for this since it's a method not tried. Probably want something to prevent dry out too.
I think I have a plan of attack then. I'm just gonna ignore all the "recipes" online. Still gonna use the grill, but with a deep roasting pan. Put potatoes, onions, carrot on the bottom with a thin layer of beef stock. Will put the roast on top of those. Leave it uncovered. Will have the charcoal on one side of the grill and the roast pan on the "Cold side". Cook with the grill door shut for 20 min a pound. Which is 4 hours. The big risk will be temperature control though.
I just cooked an 8lb rib eye roast using this recipe and it turned out perfect. I made it rare
You are a man of wealth and taste.
I use my dashi scraps from my miso soup, so I usually prepare it how the first video shows. But if you're using unused bonito and kombu, the second video's method is good.
