Today was the practice run for smoking prime rib for my office this week. I'm a picture story teller so hope you don't mind the over load of pics.
Today's dinner started of by broiling the removed ribs from the NY Roast and then simmering them in beef stock & red wine and then finished with aromatics for the last 1.5 hours.
The main dish, trimmed and dusted with sea salt late last night.
Now all spiced up, black pepper, garlic, thyme, rosemary, paprika, and red pepper.
I put it on the pellet smoker at 235 deg and smoked till 120 deg internal temp.
At 120 internal deg, I moved over to the BBQ with my Grill Grates turned over to reverse sear. It doesn't take long to sear it up....just about 5 minutes rotating it around on all sides
Once is was all seared up, I put it in the warming drawer at 180 deg to finish the other sides. Garlic mash, pan roasted broccoli, & baby bellas.
These were blanched in boiling water (with salt, garlic and onion) for 4 min, then pan seared with a dab of butter and olive oil.
Its time to eat.......
Din Din all ready.....
A close up of the star....
Fingers crossed it looks good after the cut..... :-)
And the full money shot: the plate as consumed...
As I mentioned, at the beginning, I'm smoking a whole prime rib later this week so I'm feeling much better after a successful "dry" run.
Today's dinner started of by broiling the removed ribs from the NY Roast and then simmering them in beef stock & red wine and then finished with aromatics for the last 1.5 hours.
The main dish, trimmed and dusted with sea salt late last night.
Now all spiced up, black pepper, garlic, thyme, rosemary, paprika, and red pepper.
I put it on the pellet smoker at 235 deg and smoked till 120 deg internal temp.
At 120 internal deg, I moved over to the BBQ with my Grill Grates turned over to reverse sear. It doesn't take long to sear it up....just about 5 minutes rotating it around on all sides
Once is was all seared up, I put it in the warming drawer at 180 deg to finish the other sides. Garlic mash, pan roasted broccoli, & baby bellas.
These were blanched in boiling water (with salt, garlic and onion) for 4 min, then pan seared with a dab of butter and olive oil.
Its time to eat.......
Din Din all ready.....
A close up of the star....
Fingers crossed it looks good after the cut..... :-)
And the full money shot: the plate as consumed...
As I mentioned, at the beginning, I'm smoking a whole prime rib later this week so I'm feeling much better after a successful "dry" run.