Smokin-It User Forum!
Recipes => Beef => Topic started by: bigfoot21075 on December 08, 2014, 07:40:24 AM
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I remember reading somewhere on this forum that a member here did not think the smokin it would be that great for a beef roast. I can tell you for sure, he is 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.
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PICS
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looks perfect
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Nicely done BigFoot!! Looks like you turned out an awesome meal! :)
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Very nice! This one is on my list for future smokes!
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That is a fine looking meal, well done.
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Beautiful job, Big! This is the same method I use - low temp, then reverse-sear. I usually reverse-sear in a hot oven, depending on the temp. Here's one I did last Christmas:
http://smokinitforums.com/index.php?topic=1250.0
This cut is perfect for our smokers! I'm looking forward to this year's prime rib! ;D
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ok, the pics done it. I know what I am serving my guests for New Year's Eve. Rib roast is traditional, but we've never had one smoked! Yum! Just hope my cherry wood gets here in time.
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I'm all in as well...I have got to try a prime rib!
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Prime rib is absolutely my favorite smoke of the year! Eric - personally, I prefer hickory, mesquite or oak on beef...but that's just me. I save the cherry for pork and poultry. ;) Don't get me wrong - cherry gives beef a great flavor, I just prefer a little "bolder" flavor profile with beef.
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Thanks for the info, Tony. I'm new at this, so all advice is appreciated, especially when I am serving guests. Perhaps a mix of cherry and hickory?
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Cherry & hickory would be good, Eric. I use that combo a lot - the hickory adds a little more boldness to the cherry, which is very mild.
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Hickory and Cherry pair together perfectly and is what I us 80% of the time.
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Bought a 10.5 lb USDA Choice prime rib yesterday. Looking forward to getting it in the smoker! I really wanted to dry-age one this year, but couldn't find one early enough. I'll keep it in the cryo-bag, so it will be wet-aged this year. Results to follow next week!
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Have you seen the Umai bags for dry aging at home?
http://www.drybagsteak.com/
These work VERY well. I have done as long as 45 days with these.
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Hi all!!! Just want to check in with a few questions. I thought I bought an 18# prime rib roast, bone in, at Sam's Club but when I got it home and really inspected, it is a rib eye roast and not even sure there are bones??? I'm really not an airhead, but was coming down with the creeping crud and still had 90 miles to go before collapsing. That was Sunday and I am only now able to get on the computer to ask questions.
So, down to the "meat"...18# rib eye roast...internal temp? If no bones, do I truss it up? Wood to use and how much of which? Rub to use? (Have "Jeff’s “Texas Style” Rub" recipe???) Memphis dust??? Cabela's Prime Rib Rub???? Do I plaster on mustard to adhere the rub?
The results on this post sound amazing, but so did Tony's from last year! I really want to make a trial run on the roast and am thinking of taking off 3-4 lbs to trial smoke, but am curious about shrinkage and how many people your roasts' fed for the occasion. If I have a 13 lb. roast, how many people will that feed????
Need help! Thanks!
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Eye of the round is a tough piece of meat. I recommend going to the charcuterie section and following the Pastrami recipe.
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Here is my cut...
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What makes you think he has an eye of round roast Brian?
It sounds like it is a boneless rib roast to me.
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Here is my cut...
Oh no - THAT good sir is a BEAUTIFUL Rib Roast. It is probably boneless, but really that does not matter that much. The bones are not absolutely essential for an AMAZING dinner! You can do this a few ways, if you want the whole thing to be one GIANT Prime Rib, you can cook the whole thing - OR you can cut steaks (these will then be Rib Eye Steaks) form the largest end and vacuum seal them or grill them up.
Either way, the method to make the Prime Rib Roast is exactly the same with or without bone huge or small! There is no need to tie that roast, it will hold its shape just fine. Make sure you season it very well at least the night before you cook it , you want time for the salt to do its work! This is one of the keys to flavor town!
I would cook this low and slow, take it out of the fridge a few hours before you want to cook it and leave it on the counter. Put it in the cold smoker set to 200 degrees with whatever wood you want and let it rip! It will take around 40 minutes per pound (really rough guess as it can vary widely, bone in or boneless does not really change the time per pound). The huge roast will take over 11 hours to get to 120 - 124 degrees. Pull it then for medium rare and let it sit tented with foil until you are ready to eat. Just before dinner preheat a grill or oven to its highest temperature and put the roast in for 8 to10 minutes to get that outside crust, take it out and carve right away (no need for a second rest). It will be SPECTACULAR!
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it is a rib eye roast
I was reading fast and totaly missed the word rib. Although I also blame those wacky butchers that cant use the same names for meat. Where I live that chunk would be labeled "Whole Boneless Ribeye"
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That would be a perfect candidate for a 45 day rest in an UMAI drybag before smoking or grilling!
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Wess, I would do this the same way as a prime rib and it will be great! Check out the prime rib method in beef that Dovotmaker did and you will have good eats! Can't wait for pics!
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Thanks, Bigfoot! But what wood to use, how much? What rub to use, with or without mustard base? Approximately how many people will this size of meat feed?
Really nervous about this because it was high dollar purchase for Christmas dinner. More help needed and really appreciate everyones help!
I have saved DivotMakers prime rib method and will refer to that also. Thanks Bob!
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With sides that will easily feed 30-35 people. Most figure just under half pound of meat per person with sides, I like to go for 1/2 per person with sides.
For smoke I love Cherry with Prime Rib. It is good if you may have some guests who are new to smoked food or are unsure if they like it. It will win them over. I would go kind of light as it is so many people like around 4 ounces of total chunks. This will give a nice outside smoke taste without over powering the oh so delicate Prime Rib.
There are several ways to season it, a liberal dose of good old Salt (sea salt of course not the Iodized stuff) and pepper (fresh cracked) is a classic steak house favorite! You could also do a rosemary herb rub, it is fantastic too. Check out this awesome resource (and my second favorite website ) for details on this method. This guy was one of the lead chefs at Cook's Country.
http://www.seriouseats.com/2014/12/food-lab-guide-to-prime-rib.html
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Wessport,
I do an EVOO binder and a garlic, pepper & salt rub.
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi40.photobucket.com%2Falbums%2Fe204%2Fdave_rce1%2FPrime1_zpse4cee0fd.jpg&hash=90805ccb61ee4b6e83ef7455163be34cdf120165)
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi40.photobucket.com%2Falbums%2Fe204%2Fdave_rce1%2FPrime2_zps382b41fa.jpg&hash=336b3146d9186f2ea1d7ca0ebdb5f8f1c5f9a378)
For wood, I like to blend. This smoke was some oak, hickory and plum.
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That looks very tasty Dave. One of these days I will spring for a Rib Roast.
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Wessport has a whole ribeye, the same I get for dry-aging ribeye steaks. It is technically not a "standing rib roast," because it's boneless. The "standing" part means bone-in (it "stands" on the bones). Other than that, it is the same cut of meat, and should come out quite tasty!
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Thank you so very much for the help. I think I will cut it in half and do a test smoke this weekend on one half to get an idea of the time and taste. For my first Rib eye roast, I will just do fresh ground pepper and sea salt with garlic powder.
When I oven roast things like this, I pierce the roast and plug with garlic cloves. I think this might cause too much moisture loss, what do you think?
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Wess, I would do this the same way as a prime rib and it will be great! Check out the prime rib method in beef that Dovotmaker did and you will have good eats! Can't wait for pics!
I read that link the first week I joined the site and thought I saved the info, but now can't find it anywhere. Can you give me a link, please?
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Search for Christmas prime rib in beef and you will find it. Here's the link: http://smokinitforums.com/index.php?topic=1250.msg5518#msg5518
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Thanks for the nod, Bob! ;D
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;)