Hi all, the intention was to cook a 4-5 lb boneless prime rib roast for dinner this year. Unexpected circumstances had me prepare our Christmas Dinner last night....a couple days early.
I cooked a 4 lb prime rib roast at 225 until IT reached 125. The roast was brushed with Worcestershire Sauce, then rubbed with a light dusting of Penzies English Prime Rib seasoning and then Montreal Steak Seasoning. Roast was wrapped and back in the fridge for about 4 hours prior to smoking. Below are some pictures of the meal. Hmm Hmm good. Enough for the family and a little bit of leftovers for sammiches.
With the prime rib I also served baked potato, roasted Brussel Sprouts with bacon, roasted cauliflower and broccoli, steamed Snow Crab Clusters and corn bread. To change things up a bit I also made Rsisson's "Best onion and blue cheese sauce" for the dish. I have to say, thanks Rsisson, that is a great sauce and one I will now make often. I used baby portabella mushrooms instead of the re-hydrated.
Have to say, based on family feedback, dinner was outstanding.
To each of you and all of your family and loved ones......Merry Christmas. May the holiday season, and the breath of a new year treat you all well!
Roast rubbed and ready to go
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Off the cooker
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Sliced
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Snow Crab Clusters
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Plated
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