Prime rib roast

[LuketheDog]

Slow smoke then sear? Seeing that as an option. Thanks guys so far. mtmuley

Yes, I do 250* until ~120-125, then take it out and crank the grill to High (mine goes to about 475*), put the meat it back in for about 10 minutes and crisp the outside, remove and let it rest for about 10-15 min before slicing

 

[antlerradar]

@mtmuley ive had good luck undercooking them also and finishing slices in a pan with butter for a nice sear. My mil likes things cooked to whatever you’d call past well done

This is what my wife does, like your MIL she wants her meat whatever you'd call past well done. The correct tern is burnt, jerky, chard or crispy.

 

[mtmuley]

@mtmuley ive had good luck undercooking them also and finishing slices in a pan with butter for a nice sear. My mil likes things cooked to whatever you’d call past well done

This is probably what my Wife will do. mtmuley

 

[Steiny77]

About the only thing you can do to screw up a good prime rib is over cook it.
Post a finished picture.

 

[Lmartin5]

24 hour dry rub with salt and black pepper. Very liberal amounts.

An herb and garlic infused mustard rub prior to smoking.

Smoke at 200-225 till internal hits 110-115. Pull, let rest for 10 minutes. Crank up your cast iron or stainless steel with a stick of butter, at least.

Sear it on all sides for a minute or two. Bring inside and let rest for 15-20 minutes. Slice and serve.

This was a rare moment where I wasnt extremely critical of what I had just produced. I little over seared, and a tad overcooked IMO. But the taste was off the charts. It was a huge hit with everyone.

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Looks great!

 

[cgasner1]

This is probably what my Wife will do. mtmuley

It’s pretty good that way I’ll eat a piece of meat that marinates in blood on my plate while I’m enjoying dinner. Nice thing about pulling it early like that is when I reheat leftovers I do it in the pan like that it’s not over cooked

 

[longbow51]

As long as you cook it at low temps (200-225) and pull it at 118 or so for medium rare you'll have pretty uniformly cooked meat as there won't be too much carry-over; high temps overcook the outer meat.

 

[SFC B]

I do one every year for Christmas. I make an herb butter (softened) with rosemary, thyme and garlic. Rub kosher salt and coarse black pepper first, then coat in the butter. Wrap in plastic wrap and let sit overnight. Then smoke on the Traeger with oak or trophy blend pellets until 125. Bring it in and let sit for 20-30 minutes. Family loves it and the leftovers are great.

 

[mtmuley]

So, turned out great. Did the low and slow then reverse sear. Went to 130 as my Wife likes more towards medium. Still really good. The roast was trimmed pretty well. Wish it would have had a bit more fat. Gonna do it again for sure. Thanks for all the tips. mtmuley

 

[Dave N]

Picture?

 

[2rocky]

I've always been leary of cooking tender cuts in a smoker.

My best rump roast I've ever made was with the Herb butter mentioned up thread as a "fat cap" . The Rib roast i had for christmas i just did the Seasoning on the existing 1/4 inch of external fat

Ingredients

• 1 (3 to 4 pound) beef rump roast
• 2 tablespoons olive oil
• For the Herb Rub: Combine 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and optionally 1 teaspoon paprika.
• For the Herb Butter (Compound Butter): Mix 4 tablespoons softened unsalted butter with 1 minced garlic clove, 1 tablespoon chopped fresh parsley, 1 teaspoon chopped fresh rosemary, and 1 teaspoon chopped fresh thyme.

Instructions

1. Bring to Room Temperature: Let the roast sit at room temperature for 1-2 hours for even cooking.
2. Prepare the Roast: Pat the roast dry and rub the herb mixture evenly over it.
3. Prepare the Herb Butter: Combine all herb butter ingredients in a small bowl.
4. High-Heat Sear: Preheat the oven to 500°F (260°C). Place the roast on a rack in a pan and sear for 15 to 20 minutes.
5. Low-Heat Roast: Reduce oven temperature to 275°F (135°C) and continue roasting until it reaches your desired internal temperature, using a meat thermometer.
   • Rare: 120°F (49°C)
   • Medium-Rare: 130°F (54°C)
   • Medium: 140°F (60°C)
6. Rest and Apply Butter: Transfer the roast to a cutting board, tent with foil, and immediately spread the herb butter over it. Let it rest for 15 to 20 minutes.
7. Slice and Serve: Slice thinly against the grain and serve warm.

I like putting a drip pan below the roast with 2-3 cups of beef broth. Then pour it off into a skillet or saucepan and reduce it by half for Au Jus.

 

[Robert N]

Yeah. I’m totally good with a proper thick slab of Prime Rib. (*low and slow, reverse sear, Baby Kamado Joe. No Smoke. With a loaded baked and baked veggies. The Wine: Brunello di Montepulciano).

 

[mtmuley]

Picture?

Nope. Kinda chaotic last night night. mtmuley