Pellet Fan

Recipe Section => Beef => Topic started by: pmillen on November 11, 2019, 09:07:46 PM

Title: Prime Rib Roast
Post by: pmillen on November 11, 2019, 09:07:46 PM

This is a variation on John Setzler's recipe for cooking a prime rib roast on a Kamado.  The general instructions seem to work fine on any pit.

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A 19 lb. Costco Choice prime rib roast.  I could see what I thought to be a bit of silver skin peeking out from under the fat cap.

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Yep.  There was a lot of silver skin that needed to be trimmed away.

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Trussed and seasoned.  Ready to rest in the refrigerator for 24 hours.

Ingredients
     Prime rib roast
     Worcestershire sauce
     Salt/Pepper/Garlic blend rub
     1½ tablespoons flour
     2 cups cold beef broth

Prime Rib Directions

• Using the Worcestershire sauce as a binder, season the meat liberally with the Salt/Pepper/Garlic blend, wrap it in plastic or vacuum seal it and put it back in the fridge for 12 to 24 hours.
• No rub except for the SPG applied in step 1.
• No sear, neither before nor after the roasting.
• Smoke-roast at 250°F until the internal temperature in the thickest part is 128°F if resting or 132°F if not.
• Catch the drippings for au jus.
• When it's done cooking, let it rest unwrapped for 10 minutes or so and then wrap it in foil and let it rest another 30 minutes.
• While the meat is resting, prepare the beef au jus.

Beef Au Jus Directions

• Catch the prime rib drippings.  It's best to use a roasting pan that can go directly onto the kitchen range burners.
• Warm the captured drippings over medium-high heat and sprinkle in a 1½ tablespoons of flour in two steps, whisking continually.  (This is not a thick gravy.)
• Continue whisking and scraping the fond free.
• After a couple of minutes, drizzle in 2 cups of cold beef broth.
• Raise to high heat, bring to a boil and it's ready.

EDIT:  Removed high bit character errors generated by Simple Machines update.