Standing Rib Roast

Discussion in 'Beef' started by bigfoot21075, Dec 8, 2014.

  1. bigfoot21075

    bigfoot21075 Fire Starter

    I remember reading somewhere that a member did not think the smokin it electric smoker would be that great for a beef roast. I can tell you for sure, they were dead wrong! I started with a 3 bone bone-in Choice Standing Rib Roast from Costco. I got it home, cut the bones off, slathered it in a garlic olive oil and added a liberal dose of Stub's Steak Seasoning, then tied the bones back on. I put it in the fridge for 24 hours.

    Two hours before smoke time, I took it out and left it on the counter. When it was time, I put the roast in my cold #3 with three blocks of Cherry Chunks. I set it for 200 degrees. about 5 1/2 hours later it reached 120. I pulled it out and let it sit on the counter under foil while I made the Yorkshire Puddings (FANTASTIC and easy). When the puddings went in the oven, I fired up my natural gas Weber to its highest setting. 

    10 minutes before the puddings were done, I put a double layer of foil down on the Weber grate and put the Prime Rib in it and closed the lid. I left it shut for 8 minutes at 550 degrees, when I pulled it off the crust was beautiful! I put it on the board and carved it right away (no need to rest it - it already reseted on the board before the sear).

    One of the pics is blurry, sorry. I have made Prime Ribs dozens of times usually on my Big Green Egg using this same tried and true method. I always get yummy, juicy tender as can be Prime Rib - this one was right up there with the absolute best ones even though it was Choice cut. It was a total rain out of a day, and that made it that much better as I keep the smokin it in my nice dry screen room.

    This totally me my criteria of great crust, rare-med rare, minimal grey area, and tender/juicy




     
    Last edited: Dec 8, 2014
    mdboatbum likes this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking prime rib! The reverse sear works great when your smoker can't get up to the higher temps. That's one of the best things about the Mini-WSM. You can smoke low and slow, then crank the heat up and do the sear!
     
  3. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Oh WOW! That looks unbelievable! Nice work on this!!!!
     
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Now that's a mighty pretty plate right there!! Very nice cook!

    Red
     
  5. Beautiful !!!!
     
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Yum , now I want some... Trish [​IMG].
     
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    This prime rib is well named. It is definitely prime!

    Disco
     
  8. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    That looks awesome!!!  Did you use the rib roast drippings for the yorkshire puddings?  
     
  9. bigfoot21075

    bigfoot21075 Fire Starter

    THANKS! It really was fantastic! When I roast at such low temps, I get very little in the way of drippings. What I did get went to the Au Jus. I used pure yummy bacon fat for the Yorkshire Puddings - I love the flavor it adds. Here is my favorite recipe for those, the key is to get the drippings smoking how while preheating the oven as well as the 5 minute oven off rest. It really helps set them nicely.

    http://www.foodnetwork.com/recipes/claire-robinson/thyme-for-yorkshire-pudding-recipe.html
     
  10. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I'm one of those misinformed clods who formerly spouted off about rib roast needing higher heat. I'm happy to admit I was 100% wrong!! Yours looks as good as any I've ever seen, and Yorkshire pudding is one of my favorite things. Great job and thanks for sharing!!
     

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