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