Smokin-It User Forum!
Recipes => Beef => Topic started by: DivotMaker on December 22, 2013, 04:51:27 PM
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I picked up a 7.57 lb USDA "Prime" bone-in rib roast today at Sam's! It's the only place I know of that sells actual Prime-graded standing rib roasts. They have a "select reserve" grade that is much cheaper, but falls below the USDA grading of Prime, Choice or Select (it does not have the USDA label on it). I've gone with Choice in the past when I dry-aged the roast, but didn't have time to do that this time, so I went for the Prime cut!
Here's the game plan:
Monday night - trim the roast, coat it with thick Worcestershire sauce and Jim Baldridge's Secret Seasoning (LOVE it on beef). Wrap in plastic, let it get happy in the fridge overnight (24 hours, actually). I'll score an X-pattern in the fat cap (like on a brisket) all the way to the meat to aid in spice and smoke penetration.
Tuesday night - Remove from the wrap, re-sprinkle with the rub, and put back in the fridge, unwrapped, on a baking rack overnight. This step allows the surface to dry a bit, which aids in crust formation.
Christmas day - I'll put it in the smoker at about 11 am, with 3 oz of hickory and cherry @ 200 degrees. There it will slow-smoke to an internal temp of 128 (medium-rare). When I remove it from the smoker, I'll wrap it in foil to rest while my oven heats to 500 degrees. Once the oven is heated, I'll place the roast in there for about 7-8 minutes to "reverse sear" the outside.
When it comes out of the oven, no more resting needed; just slice and serve!
I know this method is backwards from the way most people tell you to cook a prime rib roast, but it works incredible! What you end up with is a roast that is medium-rare all the way from bark to bark - no over-cooked gray edges! And, it's the juiciest I've ever had! By the way, I normally eat steaks cooked to medium, but I make an exception for good prime rib! Medium-rare is great!
I'll post pics and progress reports!
By the way, here's a link to an article that taught me this method in '09. I was fascinated when I read the logic behind it, and had to try it! The rest, as they say, is history!
http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html
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:P
I just drooled on my keyboard.
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Hehe...me too while I was posting this! Can't believe it's another 2 1/2 days until I taste the little morsel!
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Wow that sounds like a great roast! I will have to try that one for sure, I can't get enough great med-rare prime rib. Oh man!
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Wow Tony, that sounds fantastic!! What time should we stop by? ;D
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Should be ready about 5 pm on Christmas, if you're in the area! ;D
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I knew there was a trip to Arkansas that I was meaning to do. Now I remember.
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I just read the attached link. I now have a plan for new years! Thx for sharing this method. Can't wait for the after pics!
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It's definitely worth a try! My mouth's watering already, still 2 days to go! :P
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Monday night update!
Pulled the little 4-bone jewel out of the wrapping, cut away the rib section (almost all the way through), and trimmed a little excess fat. I like to separate the ribs prior to cooking, then tie it together. This allows seasoning a whole side of the meat (against the rib section), and makes it SO much easier to separate after cooking. I also cut an X-pattern in the fat cap.
I was bummed that I couldn't find thick Worcestershire sauce! Oh well, a good dousing with olive oil and on with the Baldridge secret seasoning! A double wrap in plastic, then foil, then off to a good night sleep in the fridge to dream of a happy, smokey place!
See you tomorrow for an update! What are you prepping tonight?
Edit: BTW, that's $120 worth of USDA "Prime" rib you're looking at! Got it with part of my Christmas bonus! Sure don't want to screw this one up!! :o
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Yup... I see that as my new years dinner.
And I promised the kids breakfast fatties for new years. Sausage stuffed with hash browns, eggs, and cheese... all wrapped up in a bacon weave.
I love the holidays!!!!!!!!
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Man I can't keep reading these threads, I'm getting too damn hungry!
Tony that I hope does turn out great, I'm sure it will with you at the helm!
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Thanks, Ben! I'm going to unwrap it for a rest in the fridge overnight in just a little while. I'll update the post then!
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Alright, I'm rushing around getting ready for Santa, but I can't lose focus on tomorrow's prime rib! I took it out of the wrap, re-seasoned a bit, and placed on a roasting rack in the fridge uncovered. I'm doing this to slightly dry the moisture from the outside, which will promote a better crust (bark) on the roast.
Back in the fridge! Hope everyone has a great Christmas Eve, and a Merry Christmas tomorrow!
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Man you got it going on! well I told you Id be up and smoke-in with my new number #2 , after this hip replacement come Christmas...and Im sticking to my word. I really got lucky the Mrs. went all out and ordered me a stand and about every accessory your can get with one of these gems. I seasoned with a pork butt 16 hours 2 days ago which was unbelievable!!!
I also am doing a 9# prime rib, basically exactly like you with the exception I did a dry brine on mine. Being I have no clue on any estimated time line how long do you feel it will get to 125 degrees at a 200 setting. As you probably guessed Mrs Boss here was hoping for some kind of time line.
Are you doing any special aujus? if so do tell.
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one other question: do you put water or apple juice or no liquids in the smoker on this kind of beef?
Almost forgot here are pics of my Merry Christmas
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The little jewel went in the smoker at 11 am. 3 oz of hickory/cherry mix, 200 degrees. At 1:30, it's at 81 IT. The meat started at 36 degrees, so it's up 45 in 2 1/2 hours. Another 47 degrees to go, so probably 2 more hours. So Tex-Jay, you're probably looking at a good 5-6 hours on a 9 pound roast (mine's 7 1/2).
Nothing special for Au Jus - just McCormick's Au Jus mix (with a little beef stock instead of all water. I don't like anything below the meat in the smoker, so no drippings to catch.
More to come! ;D
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Tex - I filled my water pan with water this time. I always use a disposable aluminum "mini-loaf" pan on the bottom, next to the smoke box. It adds moisture, and acts as a heat-sink for the smoker element. I find it helps keep temps more stable.
Looks like a very Merry Christmas at your house!
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Christmas dinner, at last!! ;D
The prime rib turned out absolutely incredible! The only thing I would have liked to do different would have been to dry-age it. But, the quality of this cut of USDA Prime made it very tender.
As you can see by the pictures, it had a pretty nice bark on it when it was finished smoking (I pulled and wrapped at 127). Total time 4 1/2 hours. Into the cooler, covered in towels for a rest!
Once the oven heated to 550, I threw it in for a quick sear (only about 4 minutes). The pictures show the exterior more seared and moist than post-smoke.
I separated the ribs (we'll get to know each other later on;), and sliced the roast. I hope the sliced pics speak for themselves! Very juicy, good blend of smoke with the hickory and cherry. Roasted some potatoes in the oven with onion soup mix and olive oil to go on the side.
All in all, a success! Wish I could afford to smoke one of these about once a month!
Hope everyone else's dinners turned out well! Merry Christmas!! ;D
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Wow! I'm speechless.
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OH GOD that looks AMAZING! I could devour that PR right now even after having Christmas dinner.
That is going to be on my list for my birthday coming up. Looks to be well worth it!
great job Tony!
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Great job, Tony! I am thinking of prime rib for new years, so your posting here could not be more timely! Thanks.
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Thanks for the compliments, guys! Couldn't be easier in these smokers!
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Sooooo want to do this now. Looks damn good.
So if I was to dry cure what would you recommend?
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Ben, I've dry-aged, but never dry cured a prime rib, so I'm not sure what to do there.
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Tony, please share your details around dry aging prime rib? I've always been afraid to try it. Also, is the process the same for any type of beef (steaks, tenderloins, etc)?
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Tony, that looks amazing. It's so cool what some of the members are able to come up,with using these smokers. I am impressed.
I would also love to hear the dry aging process.
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You can dry-age any large cut of beef when it's whole. I wouldn't recommend trying to age cut steaks, as the shrinkage and trimming would ruin them. Here's the process I have used:
Wash your prime rib and pat it dry. Be sure to wear gloves to keep the bacteria from your hands off the meat.
Wrap the meat in a couple layers of cheesecloth, and place in the fridge on a rack inside a baking pan. The idea is to keep all sides exposed to the air, and have a catch pan below. Some recommend putting rock salt in the pan below, but I don't.
Make sure you put it in a fridge that will maintain a consistent 34-35 degrees, and have the door opened as little as possible. Set a small thermometer next to the pan to monitor the temp.
Change the cheesecloth every day for the first 3 days. After the second or third day, the cloth won't be bloody anymore. A dark red "crust" will form on the meat, and you'll begin to see the fat cap begin to dry out as well.
Keep it in at least 8 -9 days. Some people dry-age for 28 days, but I never could wait that long! Inspect/change the cheesecloth every 3 days.
After 8 days, the meat will be pretty dry on the surface. When it's time to prep for cooking, trim all the crust off with a sharp knife. You'll expose a deep red meat that looks fantastic!
It will cook as usual, but will be rich in flavor, and fork tender!
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sorry meant dry-age not dry cure
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No problem, Ben! i'm doing a little research on some other dry-age methods, and have found some vacuum-seal bags from UMAi (drybagsteak.com) that look really interesting! They allow you to dry-age in a vacuum bag. The bags allow moisture out, and air in (but not bacteria). I'm going to check them out...more to come!
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OK. Prime Rib is the next project...... New Years Day should be good.
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It's the gift that keeps on giving! Still have a couple of slices vac-sealed in the fridge... I suspect they won't be there tomorrow! ;D
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Well Tony...winter isn't the best time for this, but if you do a prime rib in mid-spring or fall, let me know. I've cruised 71 a few times as a roundabout way home from bike trips in the Mountain View/Mountain Home area ;D
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Well Tony...winter isn't the best time for this, but if you do a prime rib in mid-spring or fall, let me know. I've cruised 71 a few times as a roundabout way home from bike trips in the Mountain View/Mountain Home area ;D
No problem, Steven! I'll let you know when to cruise 71 next time! ;) Still can't get used to it being "I-49" now!! Jeez.
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Ok, this inspired me to try a prime rib this year for the family dinner. Here's the first shot...
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Easy peasy, T! Got mine dressed-out for a date with the 3D tomorrow! ;) Should be great (yours and mine)! Merry Christmas!! 8)
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Great info. Are you letting the roast sit to bring up temo or straight from fridge to box? Merry Christmas!
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Great info. Are you letting the roast sit to bring up temo or straight from fridge to box? Merry Christmas!
frig to smoker
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Here's the outcome of the best damn Christmas Dinner I've ever had. Thank You Divot (Tony) for this! Family absolutely LOVED it!
Preparation:
- Bought ~7.15 lb boneless prime rib (choice cut) from Sam's Club ($71.16 FYI - $9.98/lb)
- 2 days before cook I seasoned with garlic powder (light), fresh ground sea salt, and fresh ground pepper. Wrapped in Saran and back in fridge
- 1 day before cook I unwrapped saran wrap, rubbed with EV Olive Oil (EVOO) and added some more salt/pepper and then I got some (Jim Baldridge's 12 oz. Secret Seasoning) for xmas and added a little bit of it on there also. Left unwrapped and placed meat on smoker rack in fridge on cookie sheet for air circulation.
- Threw into smoker @200 (till 128 IT reached) around 12:30pm for 6pm dinner. About last 2 hours I had smoker running at 225 because I didn't get it into smoker early enough. 11:30am would have been perfect start smoker time.
- Reverse seared ~6 mins in 500 degree oven after 128 IT reached.
- Very tender when sliced. Served with Aus Jus dipping sauce and horseradish sauce on side
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi.imgur.com%2F2Mug2FW.jpg&hash=da417d8f10ded4f79ab963eb29bdbe3ceb59ee6d)
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(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi.imgur.com%2Fwb8p8VC.jpg&hash=8d3600ffdd8f4906e64226dfe1013cb5dde535bd)
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FdHyUX4v.jpg&hash=eb1197aa2255b97d28c895415f785a9c490aeadc)
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi.imgur.com%2Fb7VXDGa.jpg&hash=abde60583ad724de455277356cc061a206ab0bfc)
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Tony, what a wonderful feast!
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Beautiful roast Tony!
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NICE, TMan!! Beautiful-looking meal!! Crazy how really easy it is to make the best prime rib ever, isn't it?
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Thanks all. It was SUPER easy to make and I'll definitely be doing it more often. I just wish the meat wasn't $10/lb. ;)
This method beat any prime rib I've had at restaurants (high and low end). Now maybe what I need to do is invite some neighbors over for a sample. Then, I can offer to cook it for them (when they buy the meat). I'll do whatever it takes to maximize my new addiction here. :)
A quote from my mother-in-law at dinner was "I normally don't like prime rib, but I really like this prime rib you made. In fact, I think it's the best you've ever smoked in the past year.". FYI, I've owned my SI2 a little over a year now and they've sampled probably 10-15 of my smokes in that time period. This includes Turkey, Chicken, Ribs, Pulled Pork, Salmon, Bacon, etc...
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That is high praise for sure. I haven't yet bit the bullet on a prime rib, but have done several sirloin roasts the similar way. One of these days I will spring for one.
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I didn't have the right guests for Christmas so I bought the prime rib and saved it for this weekend. Call it New Year's prime rib. I figured it would be a great way to start 2016.
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I did another Prime Rib for New Year's Day. So good...
Dried in spare fridge for ~4 days before cooking. Everyone loved it! Pretty much same recipe...
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Nicely done Tony. Reverse sear is the best ever. :)
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Tony, you are Prime Rib King! The one for Christmas looked like perfection. I did my first prime rib for Christmas, and it turned out tasty. For some reason, I really thought that a bone-in was going to cook and taste better, so I skipped the $10 per lb Sams Club roast, and paid $12 per lb for a bone-in at HEB. I justified it by noting that the $12 was a markdown from their normal $15 per lb bone-in prime rib. I don't think I would do that again. The bones had some weight to them (four bones), the meat around them is not real tender, and I paid $ for bones. Yours turned out so nice, next time I am going bone-less!
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Tony, that looks amazing. I soooo want to try one but my wife will not eat anything under well done.
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Tony, that looks amazing. I soooo want to try one but my wife will not eat anything under well done.
My Dad is the same way. When I used to oven-roast the prime rib, we would give him the ends - because they were well done. I planned to do the same this year, when we smoked our prime rib on the 3D. However, when I sliced it, I was shocked by how shallow the well-done cook was on the ends. It was enough for him, but barely. Good thing no one else wanted well done.
For her, you would have to separate part of it after the smoke, and cook longer? On the bright side, the roast appeared to rest very quickly. We smoked to temp, immediately tossed it onto the grill for reverse sear, and sliced probably ten minutes after taking it off the grill. (It was a little behind schedule, and people were standing with plates in hands!) At that point, you cold slide off a chunk and toss it on the still-heated grill to get it done to her liking?
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Tony, you are Prime Rib King! The one for Christmas looked like perfection. I did my first prime rib for Christmas, and it turned out tasty. For some reason, I really thought that a bone-in was going to cook and taste better, so I skipped the $10 per lb Sams Club roast, and paid $12 per lb for a bone-in at HEB. I justified it by noting that the $12 was a markdown from their normal $15 per lb bone-in prime rib. I don't think I would do that again. The bones had some weight to them (four bones), the meat around them is not real tender, and I paid $ for bones. Yours turned out so nice, next time I am going bone-less!
Thanks! The New Year's one I did was bone-in. I guess I didn't get pictures showing the roast was sitting on the bones. In our smoker's I would agree and believe that boneless is the way to go.
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Yet another shout out to Tony on this recipe! I’ve been meaning to try this for a while and the $6.99 lb sale price finally forced me to. Outstanding!
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I have a question about this method. Has anyone used this method using a brine in addition to the rub adding the rub after the brine.
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Shouldn't make any difference at all.