Forget the Oven, This is How I Make a Prime Rib Now
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- เผยแพร่เมื่อ 23 ก.ย. 2024
- Sink your teeth into this incredibly full-flavored smoked prime rib recipe seasoned to perfection and coated in garlic and herbs. You will be amazed at how delicious this meat's flavor is.
Smoked prime rib is a large boneless, or bone-in ribeye roast smoked at lower temperatures until the desired internal doneness is achieved. There are varying degrees of quality of the ribeye that you can consider when purchasing, such as choice, prime, aged, grass-fed, wagyu, etc. Prices will vary from around $15 to $100 per pound.
Since this is completely coated in seasonings and herbs and slow-cooked, it doesn’t make much sense to buy an overpriced piece of meat, so choice, prime or grass-fed, will work perfectly for this recipe.
PRINT OFF THIS RECIPE AT: www.billyparis...
Ingredients for this recipe:
• 1/3 cup olive oil + 3 tablespoons
• 3 tablespoons finely minced fresh thyme
• 3 tablespoons finely minced fresh rosemary
• 3 tablespoons finely minced fresh parsley
• 15 finely grated cloves of garlic
• 8-pound boneless ribeye roast
• 1 ½ tablespoons sea salt
• 1 tablespoon black pepper
Yes clearly I pronounced Wagyu with the g in the back. My bad. I’m not good at pronunciations, never have been. I’m getting old, and stopped caring 😂😂.
FUN FACT: The older you get, the less you give a crap about what others think. 👍🤣
💯
@@ChefBillyParisi I damn sure don't give a s#*t...making this for New Year's Eve at the Hunting Camp.
Apparently, to you budget grade beef equals prime, grass fed and choice? LOL. How about maybe select or choice or no roll.
While you’re at it correct your pronunciation of au jus to oh jus, not ah jus.
we did this yesterday, Smoked it in my Ole Hickory Pits CTO with white oak - did it like your video to the letter. put it in our convection oven to 120 - pulled it -- left the probe in, it climbed to 130. Next time, I will cut into it at 125. I never dreamed it would go over 5 degrees. it had the bones - I bet that had a little to do with it.
It was Magnificent --- I think I was equally excited about the Au Jus - magnifique! thank you for this - and the video production was superb. thank you, thank you!
I made your recipe to the letter for Christmas dinner. WOW!!!! It was a HUGE hit and I took all the credit. haha The flavors were amazing and your horseradish cream was also loved by all. Thank you! If anyone is hesitating to make this...don't!
Doing this tomorrow for our New Years Eve gathering. You reply has me stoked.
Nailed it. Christmas dinner and decided to give this method a try. I appreciate the video and the tips. This was a home run for the trial run on the new pellet smoker (always favored propane and wood). 9 plus pounder took 5 1/2 hours including resting, but it was 10° outside and snowing. Had butchers string on hand. For those that don't have a regular local butcher, just order a ball of butchers string online and you'll be ready. It definitely gave it a great shape, so don't skip this step. I mixed butter with the olive oil, rosemary and thyme. I'd recommend it...soften a stick of butter and it will mix in nicely. Lots of compliments.
OMG, I started doing this last year. Very similar but I don't coat the outside with anything but salt n pepper. But I use rosemary, butter, thyme, garlic, in my process. It's so good. I just called my wife in here to watch this with me. We're drooling.
@Fred Wills Yes sir. I’m a salt n pepper guy myself. I wrap my bone in rib roast in butcher paper, salt, rosemary, and then I smoke it the next day. I leave fresh rosemary between the bones and roast but other than that it’s just salt n pepper on the outside.
As a test subject, I have a five pound roast in my Weber Smokey Mountain right now. It's choice but the marbling was fantastic -- it was actually better marbling than the prime graded roasts I had been looking at. (And better marbling than the "prime" roast in the video that quite honestly looked like choice.) Remember though, they grade the cow not the individual cut so you really need to look at the marbling as a prime graded cow can still have an individual cut that is more choice and visa versa.
I am using pecan chunks and because my smoker is not some electric equipment where I can set a temperature with a dial, it will be tough to do the reverse sear in it. Thus I plan on bringing it to 115 in the smoker and doing the reverse sear in my convection oven. I'll take it off the smoker, bring it in and cover it, and let it rest for 20 to 30 minutes before hitting it for 7 or 8 minutes in a 550 degree convection oven.
I have always cooked my roasts in my convection oven using a reverse sear method with the basic S&P and some garlic powder and they have been fantastic. The addition of pecan smoke and your fresh herbs should make it divine. I'll know in a couple of hours...
Love to know your results! Looking to do this NYears eve
@@kenpohanis5211 Oh yeah! Incredible!!
Due to some extenuating circumstances, I actually pulled it from the smoker when it was at 118. The final temperature at the time of carving was 132. It came out medium rare approaching medium but not there. It still had some red flowing. It was a few degrees beyond what I was shooting for but closer to what my wife likes so that is probably good.
When it was a little too late to change course I realized that the reason I rest before the sear when cooking in the oven is that it takes time for the oven to come up to 550. The next time I do this I will heat the convection oven ahead of time so I can go directly from the smoker to the oven and I will do the rest at the end. I doubt it will make much difference but it could have a subtle effect on the final product due to the second application of the herbs having more time to rest.
BTW, for me, this was a test for NYE.
@@UEFI_man Thank you for the update awesome
Sounds amazing I think we will be doing it this way this year.
Just to let you know in case you haven't discovered this about your Weber Smokey Mountain since your post... although it's a smoker - and a damn good one for the cost - you can absolutely run it 400+ degrees. I have the 14" version and I do it all the time whenever I need to get chicken skin crisp. The key is increased airflow.
You'll burn charcoal much faster than normal to accomplish this, but simply remove the fuel door and carefully reattach it using only the upper clamp mechanism (do not seat the bottom of the door inside the fuel door as you normally would) The clamp should provide you with enough friction to keep the fuel door in place while enabling you to slide it laterally either left or right, like opening a sliding patio door to get extra ventilation, thus allowing additional air to enter the fuel chamber where combustion is taking place. This influx of extra air will allow the coals to burn much hotter and allow the wood chunks to ignite, rather than simply smolder, as the Smokey Mountain was designed to do. The added heat energy from the coals combined with the flames produced by the now burning wood chunks will cause the temp to skyrocket! You'll need to keep adding fresh chunks along the way, but with practice you'll figure out how to let just enough air in and how many chunks needed to maintain elevated temps. Also, I recommend using lump charcoal instead of regular briquettes because it burns hotter.
I'm not sure this will work for the 18" and 22" versions of the Smokey Mountain, but the general principle is the same. Increase the air flow and you'll increase the temperature output. I hope this helps.
Worked at a restaurant in the early 70’s where prime rib was on the menu. They would cook a complete rib bones on in the net it came in. Seasoned with salt, pepper and garlic. I think it was cooked at 500° for the first hour and then at 350 for an additional two hours keeping an eye at the internal temperature every half hour. Drippings were saved on the side. This would come out of the oven around 5:30 in the afternoon and basically it was first come first served. From what I remember we could get around ten servings plus two end cuts (my favorite since it was full of spices) for the dinner hour. Most individuals wanted it without the bone but we did have one customer who insisted the bone be left on. Bones were also put aside for later use. Most often we had end cuts left over and these were put on the side as well. What happened with the items put on the side, Friday mornings the stock pot came out and it was filled with onions, celery, carrots and garlic and left to brown in butter. After which the left over end cuts and bones were placed in the pot and it was filled with water and allowed to boil for several hours. Dripping were added towards the end and boiled a little while. Seasoned with salt and pepper to taste. It was pulled from the fire and the end cuts were removed and placed on a tray and into the cooler for an hour. The rest of the solid mix was strained out of the stock. What was left was a very tasty au jusè to use on the prime ribs and roast beef on the menu. As for the end cuts we shredded the meat and cooked in bar b cue sauce for the Friday lunch menu. Another very tasty and popular sandwich that was quite popular. Nothing went to waste and we had very satisfied customers.
thanks for sharing!
That's proper cooking time
It's " au jus"....pronounced "O-jew." Not on- jew.
o jew lol @@tlevesque51
I male French onion soup with the bones I've saved from the prime rib and add some meat to it also delicious.
I've been a pitmaster for about a decade, and a more general purpose executive chef for about 5 as well, and I've seen numerous other videos on this done by pitmasters.
Watching you, I kept thinking, "I feel like I'm back in culinary school."
I truly appreciate seeing someone bringing more classical techniques into their BBQ. Made me realize how often I default to pitmaster techniques when I go to BBQ, and forget the basics I picked up in culinary school.
I was going to do a Prime rib for my guests this week, and wanted to do something special. It's a roast I've never actually smoked, but baked thousands of times. You're right, I just need to treat it the same, with the added element of fire management.
Awesome video.
I made this yesterday, for about 12 guests, for the Super Bowl. It was a huge hit! By far the best prime rib any of us had ever enjoyed. Thank you, Billy, for always making my culinary experience better!!!
Just cooked this up for Christmas dinner. Best prime rib I've ever cooked! Followed the recipe to a T using a 12lb prime rib. I pulled mine off at 118 degrees and after resting it was perfect like in the video. I Absolutely recommend this recipe. Also followed your recipe for adju sauce after a little tast test I added another cup of beef broth other than that I also followed to a T and again Absolutely fantastic. Will be using this recipe again in the future, thank you for putting this video together.
I did an 11 lb and it was bloody and very rare at 130F
The most underrated food channel on youtube !!!
I like how he translates the formal chef terms into language we can understand. I appreciate that
We smoked our prime rib last Christmas but didn’t season with more than S&P and garlic powder. We’re following this recipe this time (using fresh herbs for sure) and it’s gonna be delicious. Thanks for the recipe and the great video! Merry Christmas!
Why wouldnt u season it?
@@2kChrisPS5 We thot S&P and garlic was fine for the first time. Basically we didn’t know how smoking a prime rib would turn out last yr so we were very cautious. This yr, we know it’ll be great using Chef Parisi’s seasonings. Can’t wait.
Smoked rib roast for Easter using Billy’s instructions and my wife said it was the best prime rib she ever had. Chopping and grating the ingredients are time consuming but so worth it. Truly divine.
I have a similar approach with a vertices propane smoker. I always use bone in for the smoker, and boneless for my rotisserie with smoke. We also like it a little more done so about 120 to 123.
I found the same thing Waugh and other speciality don’t make a difference. Just prime grade or grassfed, although sometimes grassfed is tough since they didn’t age it enough. So I will wet and dry age it myself before. Vacuum seal and put in fridge for 1 week, then take out and dry age in vegetable keeper for 2 days.
I just made this today on my Traeger, and it was so delicious. Everyone thought it was amazing. Thank you for sharing this recipe.
my crust seasoning is just a little different. I add 2 large shallots, kosher salt and Fresh Cracked black pepper. I also use an untrimmed 107 cut prime rib with the bones still in it and just peal back the fat cap season under it, then lay the fat cap back over it and then roast the whole thing. the fat cap keeps renders down and bastes the meat as it is roasting. the bones roasting and dripping make killer au jus.
I love smoked prime rib. Thankfully my brother is a BBQ enthusiast and has his recipe and process down pretty well so we get that for Christmas. I've had VERY good and consistent results doing a prime rib Sous Vide and finishing in the oven. It doesn't bring that awesome smoked flavor to the party, obviously, but is still really good. and a perfect level of doneness all the way through.
I cook mine in The Pit Barrel Cooker. Total game changer. Same with whole turkeys.
I tried smoking a prime once. Well, hot smoking on a weber kettle grill. It came out cooked just right with a good bark, but the smoke threw off the flavor for me. I used mesquite lumps. I had the same idea that all meat tastes good when smoked. Prime rib you should just leave alone. I will try just a charcoal grille next time with no smoke and see what I get.
I never oil before I salt. Never had issues getting salt to stick. Also, I always allow at least an hour for the salt to penetrate the meat. If possible 3-4 hours.
@@krypton1982 for reg seasonings, especially fresh, but Never had any issues getting salt to stick to any meat. Salting should be a completely separate step before you add spices. Adding a binder for the spices may be of some use. Salting doesn't need it.
Agree. If you can dry brine for 24 hrs prior to cooking, the salt will have penetrated to the center which is necessary for such a thick cut. Just prior to the cook you can add your oil and other seasoning (don’t add to much salt after dry brining. If you added enough during the brine you won’t need to add a lot or any at all)
Can you please tell me what kind of pellets you used for the smoker? Thank you
Prime rib is so cheap right now on sale we've stocked up, I have about 50 lbs worth in my freezer. It's actually cheaper than seamed eye round in my area.. I experimented last week with smoking a PR and then slicing it to about hand carved thickness and putting in a mushroom and onion drippings gravy.. It turned out amazing. I know a lot of people will cry sacrilege over that but I think it's fantastic.
Just did this following as closely as possible. Only differences were I used a lone star grillz insulated vertical smoker and finished in a convection oven once it got to 100.
It was incredible. I am not typically a fan of prime rib vs. ribeye but this altered my perspective.
rib eyes come from prime rib
@@kentstevens1454 Yes, and I typically prefer that meat as ribeye. That’s my point.
I just made this for Chrismas Eve dinner, used my Rectec pellet grill....I followed your recipie and instructiond exactly, and it was the best tasting beef I have prepaired. Much appreciated, keep up the good work.
Just found this! Very timely for my Christmas dinner! Excellent! But, don't cut the prime off the bone! The bone lends moisture and the leftover ribs are fine eating by themselves, with a bit of BBQ sauce later.
A little variance. Cut the bones off so you can season the meat all the way around, then tie the bones back on with butcher's twine before you smoke it. After it's cooked, cut the twine and remove the bones before slicing to serve. HIDE THE BONES FOR YOURSELF FOR LATER. They're the best part.
BBQ sauce? Lost all Steak credibility! Lol JK some cases the prime ribs already off the bone.
@@mwheeler2013 Depends on how you order it. I use a local butcher shop. They cut to my specs.
I just bought a traeger and have only done a few things on it... this year for Christmas i told the family that I'll be doing a smoked prime rib. I followed your video and nailed it.... the biggest problem i have is now the damn family thinks I'm some master chef..lol.. it was delicious. Keep up the great video's...
Thanks for giving it a shot!!
I made this last night for family. turned out perfect. Thanks for taking the time to make this video!!!
Looks great. But why did you put the drippings in the freezer only to add them back to your hot jus where they would melt again?
It's Christmas morning now and I'm doing it as we speak, Merry Christmas
Best way is Sous-Vide followed by a blowtorch to crisp it up. 🔥
The fact I really, really like playing with blowtorches doesn’t mean I’m wrong. 😂
Just came across your channel and I’m really enjoying your content. Keep up the great work!
Made this today and the family loved it. Thanks Chef!
OMG!!! I needed a cigarette after watching this and I don’t even smoke.
Definitely going to try this method…we usually do our prime rib in the Weber using the indirect method.
You and your channel always not only inform but entertain. Thank you for all you do for us.
Merry Christmas and cheers from Boise Idaho. 🎄🎄🎄
love the comment about a cigaret🤣
@@Sukhoipt 🤣🤣🤣. It’s funny because it’s true. 🤣
Thanks for watching!
I felt the same way.
OMG can’t wait to try this! Looks amazing..Thank you!
People might want to fight me on this but I'll take a medium rare 1" thick slice of properly cooked prime rib roast or a ribeye steak over Waygu any day. I'm loosely doing this tomorrow, with yorkshire pudding, for Christmas dinner. Normally we have three to four turkey dinners so I want to change up at least one of them this year.
I just cooked my first prime rib roast on my pit boss pellet smoker. I was blown away by the flavor and tenderness! Thanks for the tips!
Ever consider just use a Tayama to slow cook it an extra 8-10 hours? Prime rib turns out incredibly delicate without losing moisture or flavor. And throw in some coconut oil with your seasoning and the meat will absorb it like a sponge to give it some extra pop to the flavor.
Best narration and explanations not to mention Nailed the Cook!!
Don't cut any fat off!
Following this for our prime rib dinner! Thank you, can't wait
That recipe was beyond awesome, and perfect pacing of the process too.
Many thanks!
Interesting method for smoking prime rib , it made my mouth water just watching the video , going to try it on my guests today .Thanks for making the video . Happy Holidays 😁
Thanks for watching!
Looks absolutely delicious! We buy our choice prime rib at Walmart...believe it or not! It was $11.97/lb. and it is so full of marbling and very tender! Of course, as with all meats, you have to choose wisely....ask to see more from the back room if need be. We've been buying them since before Thanksgiving and cutting most into steaks. They are seasonal and will probably be in stores until after New Year's. Bone-ins are $10.97! Can't wait to give this wonderful recipe a try! Thanks so much, Chef Billy! Glad we found your channel. We love your presentation.
Merry Christmas to all! The "Mrs."
As usual Walmart is more expensive then most grocery stores, I don’t know where you live but almost all large premium grocery chins run choice standing rib on sale during December. Publix is $5.99 until Christmas. HEB and Kroger are $6.49 until Christmas.
$7.99 a pound for Certified Angus Beef prime rib at Meijer during Christmas week. I get a couple every year and they are AWESOME!!!
See, you just said, " Choice Prime Rib ",. Choice and Prime are two different USDA grades. They label it prime but it's not prime grade beef.
Aldi just had their Choice bone in for $7.99/lb. One per customer, so I went to several different stores. They also had rack of lamb at $10.99/lb, picked a couple of those up as well.
Perfect, used this recipe and info for 2, 12 pounders this weekend. Came out at 118, and everyone loved them. Thanx
Want to try this... I have a smoker that only goes to 250 max F. Do you guys recommend smoking to an internal temp of 100 then transfer to the oven at 500 for that sear?
Looks delicious!
When you prepared in the oven, you went 450 for 30 minutes, the reduced to 225.
When smoking, you started at 225, then increased to 450 to finish it off.
Why the different techniques for the over and the smoker?
Thanks
Just showing another technique.
I do something different.
I take my prime rib roast season thoroughly with Black and Tan seasoning. Sear in Oven at 500 degrees for 20 minutes. Remove and let cool for just a few minutes until it's safe to touch, then Vacuum bag it, and Immerse in Sous Vide at 140F for a few hours - changes based on total size. Since the Temp is 140F and the Juices are sealed in by the Bag, you get to keep it all. At 140F the meat cannot be accidentally overcooked and it is the Perfect Medium Rare finish.
Great job there. smoker is the way I always do it at home. On vacay at a resort I just knocked out 2 prime rib in our oven.turned out amazing. I've also been known to use a gas grill on vacation with a foil smoker packet and water in a bowl to keep moisture high
this is very helpful for apartment dwellers with no access to a smoker, cheers
I'm new to this channel and love all your cooking. This is my next project. Thanks for sharing.
Many thanks!
What an impressive kitchen knife !
my butcher told me to go kick rocks when I asked for ten feet of twine for free. He said check aisle 4.
Where at? You need a new butcher.
Lol ten feet is alot.
If you're paying how many hundreds of dollars for that size cut of meat? Yeah it's time for new butcher
@@derfskittlers6125 a 500ft roll cost me $6. 10 feet is 12 cents of twine. If you can’t spare 10 cents to help your customers. The people who keep you in business. He deserved a new butcher
@@tonydavila2606 hell, I'm not a butcher. Don't yell at me!!! 🤣
I just know, I only use 2- 2.5 ft usually.
I used a choice roast and injected rendered tallow I have in the refrigerator. I also added a tsp of anchovy paste instead of worcestershire sauce as I didn't have any on hand. All my oil was rendered tallow. My smoke was hickory. The carrots added a very slight sweet taste to the Au Jour so I don't think I will use them next time but it was still very good. Anyway, The roast disappeared quickly and everybody talked about it. I am now commissioned to make another for our family get together for my sister's memorial on Jan, 20. It's too bad she did have the chance to try this as she was a meat eater. We'll all eat it for her.
Awesome, you didn't miss a thing - all in the details, thanks for sharing!
Thanks for watching!
Great recipe. Family really enjoyed Christmas dinner with this. Thank you!
New subscriber here. Prime rib has become a Christmas tradition in our home. Glad to have found your channel and this EPIC recipe!
Thank you so kindly!!
Its amazing to watch a trained chef in comparison to the backyard pit masters. I've grilled and smoked meat for years on my Webber Kettle. Looking forward to adding your methods to step up my grill game.
Really enjoyed the vid. I do this every Christmas almost exactly the same. Ive never made aujus but after watching this Im going to give it a try. I cook mine on a Weber kettle grill with hard wood charcoal. Weber makes half moon shaped baskets for the charcoal. It usually smoke from 225 to 245f for about 4 hrs.
Awesome. Followed recipe and came out perfect. Easy to follow. The best I have ever tasted. Thank you!
Appreciate you trying it.
I like the detail of trussing the prime rib. The flavoring and cooking were spot on. The presentation based on the trussing, I never really appreciated. Temp was spot on. Best from a brother cook.
Thanks for watching!
I am curious about the cooked weight, or, how many folks will an eight pound prime-rib feed?
Thank you for the recipe. I have an electric smoker, and had to finish in the oven. The au jus was outstanding . I had some extra fresh sage that I bruised and added. Again, thank you and Kee adding new content.
Looks amazing! I just made one last weekend in the oven. I thought the smoke flavor would overwhelm the garlic herb crust. What kind of wood chips are you using?
He used pellets but he didn't say what type of wood they were.
Who can afford prime rib when eggs are$6 a dozen?!
$1.99 a dozen here.
Only the Uber wealthy. I saw in the grocery store a Prime Rib 4 bone for $149.00
My advice for anyone making this, get out your favorite beef rub and smoke the ribs. In about 2.5 hours, you'll have a lovely snack for everyone. I did mine with Chupacabra rub, and they came out delicious.
Thank you for sharing this recipe!
Great video! For my taste, it's a tad overdone, so all I need to smoke it to 90 instead of 100 before searing. Looking for the rare side of medium rare.
Ive tried this in my smoker but mine cant get above 200° in cold weather. Temp probe in, oven at 225° until center reaches 125°, rest 30 minutes back in oven at 500° for 15 minutes. Perfect every time.
We made this today. AMAZING! THANK YOU! Merry Christmas!
What was the reason for putting the drippings into the freezer? Great video and I’ll give it a try the next time I do a smoked prime rib
If some of your guests dont like rare meat all you have to do is dip a slice of meat into the hot(low boil) pan of Au jus. Only takes a second to go to med and a little longer for well done.
Every aspect of this video was superb. Glad I found this channel. Subbed.
OUTSTANDING VIDEO! Classic cooking with a twist! Thank youHappy Holidays !😀
Just used this again on a large deer roast. Bravo!
We smoke a standing rib roast once a year, on hickory. In a Komodo Kamado. Up until now with just salt and pepper. I may try your rub next time. Looks great. Once you smoke one you will NEVER want to do one in the oven again!
Not bad. While I would have had the roast coming up to room temp I would have rendered that fat down into Tallow season the Tallow up and injected it back into the roast and then use the rest of rendered Tallow as a binder for the herbs and everything to stick on the roast before smoking. Now that's how you make an ultimate juicy flavorful roast my friend. I come from flavor town😊😊🎉🎉
I lived in Hawaii for decades and smoked meat on my smoker for years. Whether it was whole turkeys or pork butt or fish, my smoked meat was always a hit at parties.
Smoking meat takes years of practice, lots of failures and some surprising successes. (Always note time and smoker temperature in the successes and repeat them.)
Me and a buddy from work with his teenage son had planned one of our weekend camping and fishing trips on the beach. It was either thanksgiving or Christmas, I don’t remember, but the plan involved me bringing my smoker along and I’d smoke a whole Turkey.
No problem, I have that perfected. In the store on the North Shore, my buddy was looking at a beautiful prime rib roast and asked if I’d ever smoked one before? I honestly said, “Nope, it’s too expensive to experiment with so I’ve always been afraid to screw it up.”
He frowned and said, “I’ll buy it, I’m sure you can pull this off.”
At the beach, we set up camp and I fired up my smoker. I’d brined the Turkey the night before and wasn’t worried at all about it turning out great. I nervously dry rubbed the prime rib roast and put both pieces of meat on the smoker, hickory chunks for the smoke, smoker temperature around 220 degrees, with a meat thermometer in the prime rib. At that temperature, the Turkey would take 8 hours easily. The prime rib for medium rare? Who knows. I watched the thermometer. In about 4 hours, the thermometer said the prime rib was rare to medium rare. I decided it was ready, knowing the thermometer lied a lot.
Took it off the smoker and let it rest for about 30 minutes.
“Okay guys, here goes nothing?” I cut the first slab of meat off the roast and it was perfectly pink inside. SUCCESS!
And oh man, that was by far the best prime rib roast I ever made and tasted. We sat and gorged on it until it was gone, all that was left were the three bones we gnawed on like cavemen.
I haven’t smoked a prime rib roast since then but I still remember it being way better than the typical oven-roasted ones I’ve had.
This sounds so awesome and I would love to do this if 1) I had a smoker and 2) it weren’t 26 degrees outside with snow on the ground. 😊. Hey, it’s the holidays and it’s winter!
Don't let the cold deter you from a delicious experience. First of all, you don't have to refrigerate your beer. Second, see if you can set up your smoker in a natural wind-break area, or temporarily create one. The cold really won't take away that much from the heat inside the smoker. I use an original, old-fashioned, non-fancy Weber kettle grill for my smoker - put the coals on one side, but the meat on the other side with the vent open over top the meat so the smoke gets drawn over it. And keep a vent open below as well. Then I check/rotate the meat about every 45 mins until I get the bark/ temp I want, usually finish in the oven.
One thing I do that usually isn't done in smoking is I like to get some grill color on my meat before I get to the smoking part/stage, meaning I directly grill my meat over hot coals to get some brownness on all sides to add more flavor. One has to be careful as you risk "rubbing off" the seasoning as it can stick to the grates during the browning, but I do it anyway...
I got a Masterbuilt gas & charcoal hybrid cabinet smoker from Home Depot a few years back for $150 at the end of the season, it was half price. It's not the greatest in the world but I have had great results from it. I spent another $30 on thermometers with probes off Amazon. I use the gas to light the charcoal in the summer, and let it slow burn to help supplement the temperature in the winter. I use an old 5 or 6" cast iron skillet to burn chips, I just set it directly on the coals. I've made some fantastic ribs for superbowl in the snow before.. You don't need to go spend $1000 on a smoker to get started!
I hear ya. Its hard to keep the temp high on a smoker in this weather but the truth is after a couple hours the meat wont take on much more smoke flavor. So I wrap it in parchment then foil and put it in the oven on a low heat.
There is a big difference between prime rib and a brisket. Glad I found this video before I tried doing a prime rib roast in the BBQ
Last year we had one that was a little bit to big for our smoker so I trimmed the end and sliced 3 one inch thick cuts and grilled the prime rib steaks, they were really good.
reverse sear method very similar...especially if you use a smoke tube on your grill
my favorite is to make a thick paste from dry mustard powder, rub that all over then roll it in course salt. It makes a hard shell that cracks off when its done and it tastes like heaven
Done and done. Just pulled from Pit Boss. Looks great and smells amazing!! Thanks for the recipe Chef!
What wood did you use to smoke the prime rib?😊
New subscriber, you had me at the Au' Jus' when you bought it out in the oil and vinegar Cruet- it's the easy things that makes it a game changer.
Did this for Christmas dinner tonight, came out great, thanks for excellent process, about 1/2 hour cook time per pound…
I understand chilling the fat dripping if saving for future use, but if you’re going to put it straight into the hot pot anyway, why chill it?
You're a real gourmet cook! You sure like your meat rare! What if you want to cook it to very well done? I think since it's so raw you have a greater chance of getting some bacteria or parasite etc. How long would you bake it to be very well done? My questions maybe don't make sense since I was a vegetarian for 32 years up until last June ha! I lost 34lbs so far on a carnivore diet and was never hungry!
I know he knows what he’s doing when he says, ‘pull it from the heat at 118°-119°’. I know, I know it’s not finished cooking but the carry-over heat on a big piece of beef like this will get you there, no problem. No matter what doneness you want your beef cooked to, you should ALWAYS cook it to rare, period, full stop. Once you slice it, you can bring the doneness to absolutely anyones doneness liking with just a few second zaps in the microwave. Literally 5-10-15(max) second zaps and it will be perfect, every time.
Nothing's better than fully rendered smoked beef fat. That's some good eatin'. I NEVER de-fat my briskets before I smoke them.
Thanks for the video, that looks OUT OF THIS WORLD!
Picked up some choice bone in roast for $6.99/lb at Publix. Going to try smoking it this Christmas.
I would prep it the same way, but then put it on my rotisserie on my Weber 22”. You get a bit of smoke, but not a smoked prime rib. Good crunchy crust, perfect medium rare end to end.
It does help to have a hand made Yoder smoker. Been dreaming of one for years.
CHEF BILLY,
Just found you searching for recipes I can do with limited kitchen.
What if you only have 2 to cook for & your primative country home only has no oven but a griddle, burners, & have a insta pot (Yes there is an old BBQ grill outside. But in the really cold prefer cooking inside.).
But how can we make a small (or mini) prime rib using what we have? Is there any way to get what you did with smaller size prime rib or even brisket using a griddle, stove top, or instapots?
Looks great. Doing a 4 bone tomorrow. Will use this recipe and technique.
The prime rib looked amazing!
Would you tie up a pork shoulder too?
I would.
Made this today. First time making prime rib. Turned out great everyone loved it.
Thanks for giving it a shot!!
A tiny bit of Dijon mustard mixed in to the au jus will stop the fat from separating out.