Marinade Prime Rib?


 
LarryR

LarryR

TVWBB Diamond Member
So I picked up a small (5 lb) prime rib for the SO and I tomorrow and I'm wondering if I should marinade or not. This is my first in the WSM and plan on smoking over a red wine oak cask pieces. Would the marinade be too much and between the marinade and the wood over power the natural flavor of the beef?
 
When I make prime rib ,I season it with salt ,pepper, Italian parsley and rub it with roasted garlic and a touch of olive oil.I also use red wine in the water pan.I keep temp at 350 and look for an internal temp of 135.
 
Gotta side with John on this one. I'm not a fan of marinating thick hunks of beef, especially prime rib. If I want something that tastes like a daquiri, I'd dig out the blender.

Instead, treat it like the fine piece of beef that it is. A rub of salt, pepper, some herbage if you're so inclined, and a bit of garlic is sufficient to let the flavor of the meat shine.

Some wood smoke will complement the meat rather than overshadow it.

Sounds like a fine meal for a Saturday is in the works.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">If I want something that tastes like a daquiri, I'd dig out the blender. </div></BLOCKQUOTE>

Not quite sure I follow this.

I guess maybe I should have said how I usually do a prime rib; rub with garlic, brush with olive oil, freshly ground black pepper,kosher salt and some fresh herbs. Then I cook it in-direct on my kettle. Just curious if anyone had actually marinaded one and had thoughts on it.

Think I'll go with my standard method and 4 pieces of my oak wine cask.

Go Jazz!!
 
If your goal is to get the wine flavor inside the meat, I'd advise you inject it and lat it rest for several hours to over night. Marinating a large cut like a prime rib roast won't penetrate far enough.

I like where you're going with the wine and oak staves, though. Pretty tasty.
 
Larry, please tell me you're not a Jazz fan. I am probably one of the biggest Lakers fan and I am pretty devastated they didn't sweep. Now I am hoping they can at least pull one out of Utah (can't give them any momentum) on Sunday, very hostile environment.

On a serious note, I wouldn't marinade, nor inject a prime rib. I would probably make something similar to what you mentioned, or give the herb crusted recipe a try. Last time I used the montreal rub and it came out real good. I think with Prime Rib, less is always better. As everyone mentioned above, you want that beefy taste. Will you be making Au jus?

Remember to go low and slow if you want an even level of doneness (say medium rare throughout the roast) or a high heat cook if you want various levels of doneness (the middle of the roast will be medium rare and the sides will be medium well to well done). Paste rubs are better suited for high heat cooks due to caramelization and dry rubs are suited for both so make sure you choose the right rub for your cooking preference. Hope this helps.

One last thing I forgot to add is to not forget to sear, it's all about the flavors.

Erik
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Larry, please tell me you're not a Jazz fan. </div></BLOCKQUOTE>

Yep, JAZZ fan from when they came over from New Orleans (many people don't get how Jazz and Utah go together, it's from NO) and the days of Pistol Pete Maravich. Seen many transitions over the years from the Pete era, to the Adrian Dantley and Darrell Griffith (Dr. Dunkinstine) eara the the Stockton and Malone era and now the Boozer and Williams era. In high school I worked as an usher at the old Salt Palace where the Jazz played so I got to see a couple of seasons of games for free. Also got to meet some of basketballs big names; Dr. J (huge hands) and Moses Malone to name a couple. When in college I waited tables at an Italian restaurant that was across the street from the arena (Two guys from Italy) and Frank Layden (former coach of the Jazz) would come in for lunch all the time (Frank knew a good meal and could really put it away) and many times he'd leave me a set of tickets vs. a tip. First class guy. I don't think we'll beat the Lakers as I don't see us winning in LA, but I do think we'll take the series to 6 and maybe even 7 games. Who ever wins the series is going to have their hand full with those pesky hornets.

Regarding the roast, I'm going to go with a my standard method with a few more fresh herbs. I'll let you know how she turns out (with pics).
 
Thanks for the link Bryan (where were you last night lol, I'll have to try it next time), read through the thread and it sounds like many had success with Mr. Minion's marinade.
 
PICTURES

Well just threw her on, went Montreal (sp?). Fist "high" heat smoke with my stoker, took a few minutes to get the setting right but she's sitting perfect at 300, right where I've got her set. I'm taking pictures along the way and will update.

Just finished the cook and dinner. Too done. I pulled her at 125, let her sit for 30 min. and she was too done. Nice flavor but just too done. Next time I'll pull at 115.

Wine cask pieces did a very nice job. Served the roast with baked potatoes, white corn on the cob, sourdough rolls, some great red wine and for desert a great tarimisue (sp?).
 
I'm curious if anyone has Ideas on why my prime was so done. seems too done for pulling at 125. I checked my probe against boiling water right before this cook.

From my smartphone, please excuse typos.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR:
I'm curious if anyone has Ideas on why my prime was so done. seems too done for pulling at 125. </div></BLOCKQUOTE>
Larry, just two things and they work together. The 300 degree cook temp and then the carry over cooking would be my guess. Wish you would have taken a internal before slicing. Usually you get about 5-10 degrees raise on the internal for carry over. But the larger the mass the more carry over you would get. Still I'm with you, seems a bit too well done for pulling at 125.
 
Well, unless you crimped the foil to the dish that wasn't a problem. Normally, for m-r, I'd take a thick cut like that at the cooktemp you used to 120-122. Though you went to 125, your finish has the appearance of the bump taking it to the upper 130s (or a bit more), rather than the low-to-mid 130s as I'd expect. Was the roast at room temp before cooking or from the fridge?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Was the roast at room temp before cooking or from the fridge? </div></BLOCKQUOTE>

She was on the counter for about 1 hour prior to going on the WSM.
 
I also did a standing rib roast this weekend for Mother's Day. I did the smoke at 250 for 3 hours (til 118) and then blast in a 500 degree oven for 10 minutes technique. The meat was perfectly pink and even all the way through. In general, I am a huge fan of this technique for a wide variety of thick cuts (thick steaks, roast beef and now Prime Rib). Cook's Illustrated recommended it a few months ago for thick steaks and I'm a big fan.
 
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