Cooked a 3-bone rib roast (about 6lbs) this weekend for 5 people. This one came from Omaha Steaks, part of an order I received as a Christmas gift.
I have to say, I've never cooked a prime rib before, so this was something new for me to try. I read a bunch of threads on here, and recipes on VWB, and decided to do an herb crusted recipe and cook it slow at 225. Used Kingsford blue, and 3 pieces of cherry wood for smoke. It was tricker than normal keeping the temperature stable, as we were having wind gusts to 35mph all day yesterday. I managed to keep the smoker between 215 and 250. Pulled it at 125 (about 3.5 hours) and let it rest for 30 minutes, then into the oven at 500 for 5 minutes to crisp the exterior. I used a catch pan to try to get drippings for Au jus, but had very little at the end of the cook. Took what was there and added some beef broth and served that with everything.
Well, it turned out perfect. I mean, medium rare all the way to the edge. The smoke flavor and herbs on the exterior were delicious! My wife was dubious about cooking prime rib, with memories of her mother's overbaked attempts. When she had this one she said "So this is what prime rib is supposed to taste like?"
Before (I realized after cooking that I accidentally placed it bone up - hard to tell with the herb crusting):
On the plate:
I have to say, I've never cooked a prime rib before, so this was something new for me to try. I read a bunch of threads on here, and recipes on VWB, and decided to do an herb crusted recipe and cook it slow at 225. Used Kingsford blue, and 3 pieces of cherry wood for smoke. It was tricker than normal keeping the temperature stable, as we were having wind gusts to 35mph all day yesterday. I managed to keep the smoker between 215 and 250. Pulled it at 125 (about 3.5 hours) and let it rest for 30 minutes, then into the oven at 500 for 5 minutes to crisp the exterior. I used a catch pan to try to get drippings for Au jus, but had very little at the end of the cook. Took what was there and added some beef broth and served that with everything.
Well, it turned out perfect. I mean, medium rare all the way to the edge. The smoke flavor and herbs on the exterior were delicious! My wife was dubious about cooking prime rib, with memories of her mother's overbaked attempts. When she had this one she said "So this is what prime rib is supposed to taste like?"
Before (I realized after cooking that I accidentally placed it bone up - hard to tell with the herb crusting):
On the plate:
