Author Topic: Christmas Prime Rib  (Read 34877 times)

DivotMaker

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Christmas Prime Rib
« on: December 22, 2013, 04:51:27 PM »
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
« Last Edit: December 22, 2013, 05:02:19 PM by DivotMaker »
Tony from NW Arkansas
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rickne

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Re: Christmas Prime Rib
« Reply #1 on: December 22, 2013, 05:42:08 PM »
 :P

I just drooled on my keyboard.
Rick  --  The Cornhusker State
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DivotMaker

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Re: Christmas Prime Rib
« Reply #2 on: December 22, 2013, 06:39:23 PM »
Hehe...me too while I was posting this!  Can't believe it's another 2 1/2 days until I taste the little morsel!
Tony from NW Arkansas
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benjammn

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Re: Christmas Prime Rib
« Reply #3 on: December 22, 2013, 08:45:37 PM »
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!
Ben in Chandler, AZ
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cwshiles

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Re: Christmas Prime Rib
« Reply #4 on: December 22, 2013, 09:02:08 PM »
Wow Tony, that sounds fantastic!!  What time should we stop by?   ;D
Charlie from MD
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DivotMaker

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Re: Christmas Prime Rib
« Reply #5 on: December 22, 2013, 09:42:00 PM »
Should be ready about 5 pm on Christmas, if you're in the area! ;D
Tony from NW Arkansas
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benjammn

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Re: Christmas Prime Rib
« Reply #6 on: December 22, 2013, 09:55:14 PM »
I knew there was a trip to Arkansas that I was meaning to do. Now I remember.
Ben in Chandler, AZ
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Wik

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Re: Christmas Prime Rib
« Reply #7 on: December 23, 2013, 11:44:17 AM »
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!
Chad from Moorhead, MN
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DivotMaker

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Re: Christmas Prime Rib
« Reply #8 on: December 23, 2013, 12:51:45 PM »
It's definitely worth a try!  My mouth's watering already, still 2 days to go! :P
Tony from NW Arkansas
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DivotMaker

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Re: Christmas Prime Rib
« Reply #9 on: December 23, 2013, 08:59:15 PM »
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
« Last Edit: December 23, 2013, 10:09:09 PM by DivotMaker »
Tony from NW Arkansas
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rickne

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Re: Christmas Prime Rib
« Reply #10 on: December 24, 2013, 12:06:13 AM »
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!!!!!!!!
Rick  --  The Cornhusker State
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benjammn

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Re: Christmas Prime Rib
« Reply #11 on: December 24, 2013, 06:47:17 PM »
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!
Ben in Chandler, AZ
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DivotMaker

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Re: Christmas Prime Rib
« Reply #12 on: December 24, 2013, 06:49:10 PM »
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!
Tony from NW Arkansas
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DivotMaker

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Re: Christmas Prime Rib
« Reply #13 on: December 24, 2013, 08:51:38 PM »
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!
Tony from NW Arkansas
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Tex-Jay

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Re: Christmas Prime Rib
« Reply #14 on: December 25, 2013, 07:32:28 AM »
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.
 
South Texas Guy,  owner of Smoker #2