DivotMaker
New member
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
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
, 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.
