PRIME RIB (New Best Ever!!!)

[Bearcarver]

Hi Bear,

I made this roast once before and I loved the doneness when pulled at 133 like you suggested... Absolutely perfect! Unfortunately I am having some of the "Is this cooked?" crowd over on Saturday. Have you ever made this, let it rest and then sliced a few pieces and seared them on the grill. I don't think some of my guests will mind if it looks more like a steak...crisp and brown on the outside and pink in the middle ...I guess it's like the reverse sear...but I want to keep most of the roast beautifully pink all throughout. Thanks so much! So excited to have this awesome creation of yours again!

Thank You!!

Sure you can do that, but get the grill real hot, and don't keep it on the grill long. You could also use the two ends for those people, and then just have to grill one side of those two slices.

Bear

 

[demosthenes9]

Hi Bear,

I made this roast once before and I loved the doneness when pulled at 133 like you suggested... Absolutely perfect! Unfortunately I am having some of the "Is this cooked?" crowd over on Saturday. Have you ever made this, let it rest and then sliced a few pieces and seared them on the grill. I don't think some of my guests will mind if it looks more like a steak...crisp and brown on the outside and pink in the middle ...I guess it's like the reverse sear...but I want to keep most of the roast beautifully pink all throughout. Thanks so much! So excited to have this awesome creation of yours again!

 
Thank You!!

Sure you can do that, but get the grill real hot, and don't keep it on the grill long. You could also use the two ends for those people, and then just have to grill one side of those two slices.

Bear

 

[worktogthr]

Never made an au jus before. Can I make it in the smoker while I make the roast?

 

[demosthenes9]

Yep. Here's Chef Jimmy's recipe

http://www.smokingmeatforums.com/t/114388/sirloin-tip-on-the-wsm-qview

Alternatively, you could pick up a jar of Better Than Bullion Beef flavor at your grocery store.

 

[Bearcarver]

Never made an au jus before. Can I make it in the smoker while I make the roast?

I'm making one this weekend, and I'm going to slice the leftovers real thin & use an Au Jus for French Dip Sammies.

However I wouldn't use Au Jus on the fresh cut Prime Rib. IMO, it makes it taste like Roast Beef.

I would stick to your original plan, and flip the others on a real hot grill for a very short time. That will make it closer to a nicely grilled Ribeye Steak, instead of soggy Roast Beef.

Bear

 

[worktogthr]

Alright! I'll skip the Au Jus this time and just finish them on the grill. A little short on time anyways. Thanks Bear! And thanks Demos for the link to the Au jus recipe! I will definately use it when I have more time on my hands.

 

[demosthenes9]

Alright! I'll skip the Au Jus this time and just finish them on the grill. A little short on time anyways. Thanks Bear! And thanks Demos for the link to the Au jus recipe! I will definately use it when I have more time on my hands.

Your welcome worktogthr, and good luck with the smoke.

FTR, it's rare that I disagree with Bear, but this is one of those cases.   I worked in restaurants for 14 years both in the front and the back of the house, and in every place I worked that sold Prime Rib, Au Jus was always served along side.   In each of those establishments, steeping in Au Jus was the method used to bring PR cuts up to a different temp if there wasn't a cut available at the requested temp.  That's where I learned about it  :)   I much prefer the steeping method to grilling a cut of PR.

All that said, both methods will accomplish the job, and it comes down to personal preference.  Bear doesn't care for steeping in Au Jus, whereas I don't care for grilled PR.   IF you grill some cuts, take a taste of it and see what you think.  Next time, make an Au Jus and try the steeping method and see which one you prefer.

 

[jay1340]

The boss and I LOVE prime rib!

I got one of those pre-seasoned things and short smoked it, but we didn't like all that extree seasonings whatever stuff they had on it....

I think I'm going to try one of these, if'n you don't mind a Texan stealing your recipe!

Except we got an out o control Rosemary plant out here by the driveway I keep running over and think I may add a little to the rub... Ever try any o that on one o these??

 

[Bearcarver]

 
The boss and I LOVE prime rib!

I got one of those pre-seasoned things and short smoked it, but we didn't like all that extree seasonings whatever stuff they had on it....

I think I'm going to try one of these, if'n you don't mind a Texan stealing your recipe!

Except we got an out o control Rosemary plant out here by the driveway I keep running over and think I may add a little to the rub... Ever try any o that on one o these??

No I don't mind, in fact I'd be honored to have another Texan follow one of my Step by Steps.

One of my closest friends in Vietnam was a Texan!!

Bear

 

[leah elisheva]

Bear you're just a legend here and well deserved!!!!

It's so terrific for me to see the threads that were before my time joining here, (when they resurface today), as I have felt as if I've missed so very much!!!

Your food, as always, looks FABULOUS!!!

This is amazing and wonderful to see!!!

Happy Sunday to you!!!

Cheers!!! - Leah

 

[Bearcarver]

 
Bear you're just a legend here and well deserved!!!!

It's so terrific for me to see the threads that were before my time joining here, (when they resurface today), as I have felt as if I've missed so very much!!!

Your food, as always, looks FABULOUS!!!

This is amazing and wonderful to see!!!

Happy Sunday to you!!!

Cheers!!! - Leah

Thank You Very Much Leah!!!

I just can't get enough of these Prime Ribs, all pink & Beautiful. (Hmmmm, I'm about due for another one too!!)

I love to smoke them at 200* or 220*, so the whole thing is nice and pink from skin to skin, instead of having the gray meat around the outside from cooking at too high a temp.

Now if I was having company, I'd raise the temp a bit & get the outside gray for guests that don't like it Pink (and give them the end pieces), But Mrs Bear & I both like it nice and pink, and it's rare we have company for Prime Rib.

She'd rather have hers without smoke, so I give her a center slice, and trim the outside off of hers----Less smoke farther in.

Cheers,

Bear

 

[daron jake]

I haven't chimed in,in awhile,I've been making about 40 to 60 pounds of prime rib this way at least once a month....people think I'm a genius ... I serve it with au jus,horseradish sauce, and 9 hour burgundy mushrooms"Pioneer Woman, google it" Bear deserves a big thumbs up !!!

 

[Bearcarver]

I haven't chimed in,in awhile,I've been making about 40 to 60 pounds of prime rib this way at least once a month....people think I'm a genius ... I serve it with au jus,horseradish sauce, and 9 hour burgundy mushrooms"Pioneer Woman, google it" Bear deserves a big thumbs up !!!

Wow!!

Thank You for those words!! I really appreciate it !!!

That's a lot of Prime Rib!!!

You just made my day!!

Bear

 

[daron jake]

that is kind of a lot isn't it :-) I might have took about a hundred pounds in December for a wedding

 

[Bearcarver]

that is kind of a lot isn't it :-) I might have took about a hundred pounds in December for a wedding

That's my kind of wedding!!!

We had a Prime Rib slicing station at my Son's wedding, but it wasn't smoked !!

I only do about 6 PR roasts a year, about 5 to 6 pounds each.

Bear

 

[jay1340]

Hey Bear!!! Well, I did it, I think I blew that outa this world!! WOW! Like you said, they're EASY PEASY and TASTY!!!

How's that??

Plate.JPG

• jay1340
• May 8, 2014

She made some fresh Guac and that's fresh corn. That butter on the PR was on my fork from the corn and NO WAY I'm wasting real butter!

I made another thread about it, 2 big briskets and a Boston Butt I've been smoking all day.

Oh, I forgot to add the other day, THANKS for your Service, War Brother!

 

[Bearcarver]

 
Hey Bear!!! Well, I did it, I think I blew that outa this world!! WOW! Like you said, they're EASY PEASY and TASTY!!!

How's that??

She made some fresh Guac and that's fresh corn. That butter on the PR was on my fork from the corn and NO WAY I'm wasting real butter!

I made another thread about it, 2 big briskets and a Boston Butt I've been smoking all day.

Oh, I forgot to add the other day, THANKS for your Service, War Brother!

You did a Great Job, Jay!!

That PR looks Perfect---I saw the rest on your thread, and will be back over there for the rest!

I told you it was one of the easiest things I ever smoke---Probably one of the reasons I smoke so many PRs.

Thanks for showing!!!

And Thank You for your service too, My Army Brother!!!

Bear

 

[gary s]

Yet another great success by Bear. I don't know anyone else who goes to that extent in posting how to and pictures, so much information. Good job my friend.

Your buddy from the Real East Texas

Gary S

 

[Bearcarver]

 
Yet another great success by Bear. I don't know anyone else who goes to that extent in posting how to and pictures, so much information. Good job my friend.

Your buddy from the Real East Texas

Gary S

Thanks Gary!!!

Now you make me---

These Prime Ribs are easy, and don't take a lot of guidance, like some other smokes do.

Bear

 

[turick]

Hi John!

Can you further explain why you use the rack and pan vs the just positioning the drip pan that comes with the MES 40 on a rack below the prime rib?  I'm gearing up for my fathers day smoke and want to make sure I'm ready!

As sides, I'm making the 9 hour burgandy mushrooms referenced by daron Drake, slighlty modified with stock vs bullion and heavy cream, and roasted rosemary potatoes.  Can't wait for Sunday!  Oh ya, and I'm making 2 more salmons on Saturday because I just can't get enough of that either!