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Boudreaux's Backyard
United States
เข้าร่วมเมื่อ 31 ม.ค. 2013
Hi! I'm Justin Boudreaux, founder of Boudreaux's Backyard. I have a passion for all things food and drink and created this site to share my experiences with you. The backyard to me symbolizes home and is the central gathering place for all of our family and friends. It is where we eat, drink, cook, socialize and let our children play. Nothing brings it all together better than amazingly beautiful and delicious food. Whether it's one of my beloved gourmet burgers with a local craft brew, watching a game, or a prime aged tomahawk ribeye with a glass of Malbec food is the necessary ingredient.
Reverse-Seared Prime Rib with Smoked Garlic & Bone Marrow Jus | Holiday Showstopper Recipe!
🎄🔥 Holiday meals call for something truly special, and this Reverse-Seared Prime Rib is the star of the show! Smoked low and slow on the smoker @pittsandspitts1983 then finished with a perfect sear, this prime rib is juicy, tender, and packed with flavor. Pair it with a rich smoked garlic and bone marrow jus, and you’ve got a feast worthy of the season. 🍖✨
Whether it’s for Christmas dinner or a holiday gathering, this prime rib is sure to impress your guests and make the table centerpiece unforgettable. Who’s ready to dig in? 😍
What is Prime Rib?
Prime rib, also known as a standing rib roast, is a large cut of beef from the rib section that’s known for its marbling, tenderness, and bold flavor. It’s often mistaken for USDA Prime beef, which is a grading term based on the quality and marbling of the meat. However, “prime rib” refers to the cut itself and can be purchased in various USDA grades, including Choice or Select. For the best holiday roast, ask your butcher for a well-marbled rib roast, and you’re good to go!
Ingredients
For the Prime Rib:
· Prime rib (I used a bone-in USDA Prime)
· Boudreaux's Prime Beef & Chop Seasoning
· Boudreaux's Low and Slow Simmer Seasoning
For the Smoked Garlic and Bone Marrow Jus:
· Extra beef bones for stock and trimmings
· Split bones for marrow
· 1 onion
· 3 carrots
· 4 celery stalks
· 3 heads of garlic
· Bay leaves
· Thyme and oregano
· Black peppercorns
○ Cornstarch (for thickening)
Directions
Prime Rib Preparation
1. Trim the Prime Rib:
○ You can use a whole rib roast, a trimmed roast, or have your butcher prep one for you. For this recipe, I used a whole rack, cut some steaks off, and kept the middle section with 3 bones, making it a "standing rib roast."
○ Optionally, "French" the bones by removing the fat seam below the eye and scraping the meat and tendons off the bones for a cleaner presentation.
2. Dry Brine:
○ Generously season all sides of the roast with Boudreaux's Prime Beef & Chop Seasoning.
○ Place the roast on a wire rack and refrigerate uncovered overnight to dry brine. This not only enhances flavor but ensures a dry exterior for better searing.
Smoked Garlic and Bone Marrow Jus
3. Smoke the Vegetables and Bones:
○ Clean and rough chop the vegetables, keeping skins intact.
○ Place the vegetables, meat trimmings, and beef bones on an aluminum pan. Halve 2 heads of garlic and add to the pan.
○ Smoke at 350°F for 2.5-3 hours, or until the vegetables are soft and the bones have developed a nice color.
4. Prepare the Stock:
○ Reserve the smoked garlic and bone marrow for later.
○ Place the smoked bones, vegetables, and meat scraps into a stock pot. Add cold water, bay leaves, thyme, oregano, and peppercorns.
○ Pour the liquid fat from the pan into a separate bowl and reserve. Scrape up any browned bits from the pan and add them to the stock pot.
○ Simmer on low heat for 3-4 hours until reduced by half. Strain through a fine mesh sieve and refrigerate overnight.
5. Finish the Jus:
○ Remove the solidified fat from the stock. Add the reserved fat to a heat-safe bowl with crushed garlic and herbs, then place on the smoker.
○ Reduce the stock further for 2 hours. Blend the stock with the smoked garlic and bone marrow until smooth. Thicken with a cornstarch slurry to your desired consistency (slightly thick, but not gravy-like). Season with Boudreaux's Prime Beef & Chop Seasoning.
Smoking and Reverse Searing the Prime Rib
6. Low & Slow Smoking:
○ Preheat your smoker to 225°F for indirect cooking. Place the roast on the smoker with a thermometer in the thickest part.
○ Smoke until the internal temperature reaches 125°F. For a 6-7 lb roast, this step takes about 4 hours.
○ Use cherry wood chunks for additional smoke flavor. Baste the roast every 30 minutes with the reserved smoked fat.
7. Reverse Sear:
○ Once the roast hits 125°F, switch the smoker to direct heat and increase the temperature to 400°F.
○ Sear all sides of the roast until a nice char forms. Remove from heat once the internal temperature reaches 128°F.
8. Rest:
○ Loosely cover the roast with foil and let it rest for 20-30 minutes. Larger roasts may require longer rest times. The internal temperature will rise to about 133°F during the rest.
Carving and Serving
9. Carve the Roast:
○ Slice as desired. You can remove the bones first or carve alternating slices of bone-in and boneless portions for larger servings.
10. Serve:
• Plate with the smoked garlic and bone marrow jus on the side, and enjoy your perfectly cooked prime rib!
**Join Our Foodie Fam: Hit that like button, leave a comment, and don't forget to subscribe for more
amazing recipes!
🔔Subscribe for More Awesome Eats
Stay Connected:
Instagram: @boudreauxsbackyard
Facebook: @boudreauxsbackyard
TikTok: @boudreauxsbackyard
Whether it’s for Christmas dinner or a holiday gathering, this prime rib is sure to impress your guests and make the table centerpiece unforgettable. Who’s ready to dig in? 😍
What is Prime Rib?
Prime rib, also known as a standing rib roast, is a large cut of beef from the rib section that’s known for its marbling, tenderness, and bold flavor. It’s often mistaken for USDA Prime beef, which is a grading term based on the quality and marbling of the meat. However, “prime rib” refers to the cut itself and can be purchased in various USDA grades, including Choice or Select. For the best holiday roast, ask your butcher for a well-marbled rib roast, and you’re good to go!
Ingredients
For the Prime Rib:
· Prime rib (I used a bone-in USDA Prime)
· Boudreaux's Prime Beef & Chop Seasoning
· Boudreaux's Low and Slow Simmer Seasoning
For the Smoked Garlic and Bone Marrow Jus:
· Extra beef bones for stock and trimmings
· Split bones for marrow
· 1 onion
· 3 carrots
· 4 celery stalks
· 3 heads of garlic
· Bay leaves
· Thyme and oregano
· Black peppercorns
○ Cornstarch (for thickening)
Directions
Prime Rib Preparation
1. Trim the Prime Rib:
○ You can use a whole rib roast, a trimmed roast, or have your butcher prep one for you. For this recipe, I used a whole rack, cut some steaks off, and kept the middle section with 3 bones, making it a "standing rib roast."
○ Optionally, "French" the bones by removing the fat seam below the eye and scraping the meat and tendons off the bones for a cleaner presentation.
2. Dry Brine:
○ Generously season all sides of the roast with Boudreaux's Prime Beef & Chop Seasoning.
○ Place the roast on a wire rack and refrigerate uncovered overnight to dry brine. This not only enhances flavor but ensures a dry exterior for better searing.
Smoked Garlic and Bone Marrow Jus
3. Smoke the Vegetables and Bones:
○ Clean and rough chop the vegetables, keeping skins intact.
○ Place the vegetables, meat trimmings, and beef bones on an aluminum pan. Halve 2 heads of garlic and add to the pan.
○ Smoke at 350°F for 2.5-3 hours, or until the vegetables are soft and the bones have developed a nice color.
4. Prepare the Stock:
○ Reserve the smoked garlic and bone marrow for later.
○ Place the smoked bones, vegetables, and meat scraps into a stock pot. Add cold water, bay leaves, thyme, oregano, and peppercorns.
○ Pour the liquid fat from the pan into a separate bowl and reserve. Scrape up any browned bits from the pan and add them to the stock pot.
○ Simmer on low heat for 3-4 hours until reduced by half. Strain through a fine mesh sieve and refrigerate overnight.
5. Finish the Jus:
○ Remove the solidified fat from the stock. Add the reserved fat to a heat-safe bowl with crushed garlic and herbs, then place on the smoker.
○ Reduce the stock further for 2 hours. Blend the stock with the smoked garlic and bone marrow until smooth. Thicken with a cornstarch slurry to your desired consistency (slightly thick, but not gravy-like). Season with Boudreaux's Prime Beef & Chop Seasoning.
Smoking and Reverse Searing the Prime Rib
6. Low & Slow Smoking:
○ Preheat your smoker to 225°F for indirect cooking. Place the roast on the smoker with a thermometer in the thickest part.
○ Smoke until the internal temperature reaches 125°F. For a 6-7 lb roast, this step takes about 4 hours.
○ Use cherry wood chunks for additional smoke flavor. Baste the roast every 30 minutes with the reserved smoked fat.
7. Reverse Sear:
○ Once the roast hits 125°F, switch the smoker to direct heat and increase the temperature to 400°F.
○ Sear all sides of the roast until a nice char forms. Remove from heat once the internal temperature reaches 128°F.
8. Rest:
○ Loosely cover the roast with foil and let it rest for 20-30 minutes. Larger roasts may require longer rest times. The internal temperature will rise to about 133°F during the rest.
Carving and Serving
9. Carve the Roast:
○ Slice as desired. You can remove the bones first or carve alternating slices of bone-in and boneless portions for larger servings.
10. Serve:
• Plate with the smoked garlic and bone marrow jus on the side, and enjoy your perfectly cooked prime rib!
**Join Our Foodie Fam: Hit that like button, leave a comment, and don't forget to subscribe for more
amazing recipes!
🔔Subscribe for More Awesome Eats
Stay Connected:
Instagram: @boudreauxsbackyard
Facebook: @boudreauxsbackyard
TikTok: @boudreauxsbackyard
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Legit!
Yes, the flats are the best!!!
🤢🤮🤢🤮🤢🤮🤢🤮🤢🤮🤢🤮
Still need to oill or butter your pan
Impressing us toooo!!!!!!! L❤VE BOUDIN!!!! Miss it so much here in AL!!! Maybe you should sell your boudin to all 50 states - we would buy it!!!!! Happy New Year!!!
Wow! 🎉🎉🎉
Is this the correct amounts for the 8qt magnalite, if not, what would the measurements be for it? Thanks in advance!
Had this recently in my hometown of Westwego, LA. Hadn’t had it in around 20 years. It was delicious! Came searching for recipes on here and this one looked most similar to what I had. Just made it and it’s spot on! Thank you!
I'm making this one this week. Can't wait to try it!
Trempette à l'oignon à la française !
Where do you get your Andoullie?
I use an iron tawa/Indian griddle.
It's a crying shame how underated this channel is! It should have 1million+ subs!
That's a good looking boil! It's got everything you need, and nothing you don't.
What kind of chips are those at the end?
Revenge guac
Has anyone ever put shredded cheese of any sort as a topping on stuffed Mirliton?
wow nice video you are one of the only few out of a thousand sausage videos that does the same as i do cut out all the crap from the cut of meat if people want to eat glands and silver skin and tendons then save your time just go to the store its already ground up waiting for you
Hold up! Never ground down the oysters mane!
Have fun with all the PTFE’s. Celebrity worship isn’t recommended.
Admiring every little step you have done! Adding flavour layer by layer. Maximising every step. Love it!! I'm definitely gonna use a few tricks you've shared. Cheers!
I'm pretty sure I live close to you, just wondering where you are sourcing those split bones from?
A little bit of work but that looks damn good!
WOW, a great Christmas meal.
Cracking vlog as always brother Merry Christmas 🎄🎁 Be well and stay safe 🙏 Puck.
Looks delicious, but, please, it's _tuRRRRmeric._ There are two Rs in that word, not one. Pronounce both, please. These look delicious. Thanks for the clear instructions.
Why are you using non stick spray in a nonstick skillet? Hexclad recommends against it as the spray can build up on the pan's surface and negatively affect its non-stick properties, even though it is considered a hybrid pan with both stainless steel and non-stick elements.
Nice Im trying this
Great recipe
That accent is so sexy and you can cook a plus
I'm trying it but also LOVE THE PAN what pan is THAT?
Finally somebody didn’t over boil their corn!! It kills me when they put everything in at once. A TH-cam channel I didn’t know I needed! I was looking up okra recipe and I found yours. Thank you!
really is a rich dip, but this is a great recipe
Ooh yum!!
This Dude is the deal. 💯👌🏽
Love me some Boudreaux's Backyard. Best seasonings I have tried.
Nice. Keep it simple. Just how I remember them. Let em roll!
I think that looks amazing…
This is the "I don't know how to cook" dessert.
Awesome recipe can you do it ahead of time and have cold the next day?
Thanks for the idea. Making this tonight.
I purchased HexClad products over the last several years because of their "non-toxic" claim. Come to find out that they're being sued because their products contain harmful "forever" chemicals. I spoke with their customer service and it's clear that they don't care that they mislead people with these claims. Very disappointed and would NEVER recommend this company to anyone again. Greenwashing and deceiving your customers is NOT the way to build a lasting business. I hope this lawsuit reveals who they truly are and how they treat their customers. On top of all this, my eggs stick to the pan…. nearly every time. A mediocre product on top of it all.
One of the best side dishes I've ever made. Made little sandwiches with Hawaiian rolls. Thanks for sharing this!
Wait, that’s it, that’s all there is to it 🤦🏽♀️ Baby I should’ve been making this. They act like it was something magical to making oyster dressing 🤣🤣🤣 only in the boot 😂
How big is your pot
These look amazing! I am from Canada and I don’t have much experience with Southern food or cooking, but I want to try making stuff since it always looks great! I appreciate you bringing your slice of home to TH-cam! 🇨🇦🇺🇸
yess looks SOO GOOD!
Dim people take everything but black people draws
Us using a real hog head has the best flavor they water down the boudin regular pieces of pork and other types of chopped up meat All for the Love of money Louisiana I'm from Louisiana and I know they made millions of dollars off of boudin when black people been selling that forever but didn't have the money from the bank to the banks didn't want to let us know money so do people who has stores and everything else got rich and still getting rich off of boudin so how you think the real black people feel about that
How do you really make it. And I figured that happened but wasn’t for sure. Thank you for the history of our people. I live in California but I’m from Louisiana and I want to know how to make boudin the right way ❤
That's Beautiful...❤❤❤