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[hughver]

I bought a 13# boneless prime rib roast yesterday and plan to serve it to visiting family on Sunday. It's been a while since I've done one so I'm going to need a little help. First of all, what OTC rub do you recommend? My initial thought is to season and smoke low and slow to an IT of 120° then cool for an hour or so and move to a 500° oven (my smoker does not get hot enough to sear, 350° max) to sear until IT of 130°, it should coast up to IT of ~135°.  Should I inject it, and if so with what? I cut the roast in half and will only do 6.6 lbs. suggestions and/or critique of my plan would be appreciated.

[Canadian John]

   You may want to consider dehydrated onion soup mix. Completely cover the roast and cook as usual.. Adds flavour & helps develop a light crust..

   The dehydrated or dry mix can be purchased or homemade. Lots of info on line.

   Enjoy that P R - so good.

 

[hughver]

Thanks for the suggestion. Sounds interesting. To make this surf and turf, I'm going to try and prepare bacon wrapped scallops. Anybody have a good recipe or process? I've Googled the subject and have some ideas. I like the bacon crisp, and the scallops seared but not over cooked.

























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[pmillen]

There may be helpful posts on this site.

Sleeves.jones posted a recipe here.

And Ross77 posted here.

There may be others.

[hughver]

Thanks Paul, both post were helpful. I'll probably modify my plan a bit. Pre-pellet grill, I always seared my roast prior to cooking and they turned out very good. I think that I still have a 14" cast iron skillet that should do the job.

[NorCal Smoker]

Hughver,
I only do one of these every new years eve or new years day. Always tied with college football!

That said, I am different than most, if not all people. I dont sear or reverse sear. I have a discussion with my brother every year because he thinks I am an idiot!  I don't care about the bark on prime rib, I want the edge to edge meat to be the same. So use that as a background to my post.

For a BONELESS rib roast, I always tie with butchers twine as tight as possible to make as round as possible. The more round it is, the more even it will cook edge to edge. I season with any steak rub, but I always add dried rosemary and thyme. Fresh herbs ends up bitter. I smoke at 250F until 130F. As you mention, it raises to 135-137F after rest.

I let rest for at least 30 minutes, then slice. If you have attendees that like more well done, you can do the following. After resting and you start to slice, place pieces in a pie tin with au just and put back into your 500F oven for 1-2 min and flip and cook for 1-2 minutes more. It will end up MW. That is how my wife likes it so I do this every year.

I have added a couple of pre and post cook pictures. It looks like I used Montreal Steak seasoning on this one with rosemary and thyme. Notice how tight I pull the twine to make  it round.

[Bentley]

I do not think you can do better then Montreal Steak Seasoning for a Rib Roast, checks all the boxed for herbs for beef!

[hughver]

Well it's done, but due to my limited mobility, it was hectic, sorry no pictures. I pretty much followed my stated game plan, except I did the initial cook/smoke at 225° instead of my normal 160°. Unlike 160°, at 225° there was significant coast , which I did not anticipate. After removing from the refrigerator and sitting on the counter for a couple of hours, the thick end was 150° and the smaller end was 160°. The roast pretty much maintained that difference throughout the 2.5-3-hour cook. I pulled off the grill at 120° and 130°, and it coasted to 125° and 137°. I then rested to 115 °and 123°. Into 500° oven to sear, pulled out at 130° and 135°. It was a little rare for some, but they ate the end pieces, overall, Everyone loved it. I plated it with a green salad, butter/garlic small boiled potatoes, a cauliflower/broccoli casserole, followed by blueberry topped cheesecake.

[Bentley]

That sure is a great cut of Beef!

[pmillen]

It was a little rare for some, but they ate the end pieces, overall, Everyone loved it.

I’ve often cooked prime rib for family dinners.  We served it buffet style and I stood at the kitchen island carving.  I maintained a hot Le Creuset frying pan on the range behind me to pan sear slices for those who wanted theirs more done.

[hughver]

Good idea, I'll remember that when I prepare the other half of the roast. Thanks for the suggestion.

[pmillen]

I suppose the Prime Rib becomes a Rib Eye Steak after pan searing.  Metamorphosis!

[jdmessner]

That looks really good and makes me want to cook a big hunk of beef in the very near future!

[NorCal Smoker]

I suppose the Prime Rib becomes a Rib Eye Steak after pan searing.  Metamorphosis!

Exactly why I mentioned to put it in a pie tin with au jus and put in the oven and flip half way through.  Stays moist, still tastes like prime rib and not steak, and this is how restaurants do it (I worked in one that did it this way).  High end prime rib restaurants cook enough to not have to do this, but lower end, large menu restaurants do it this way. 

[hughver]

I’m going to prepare the other half of the 13 lb. boneless prime rib roast for next Tuesday with a new game plan. 1.) Thaw in fridge. 2.) Trim fat cap to ¼” 3.) Truss for symmetry and even cooking. 4.) Season with kosher salt. 5.) Let rest for several hours 6.) Slather completely with Beef Better Than Bullion for a binder.  7.) Season with Montreal Steak. 8.) Smoke @ 160° to an IT of 120° using an additional supplemental smoke tube. 9.) Place into vacuum bag with aromatics (fresh thyme & rosemary, garlic plus some butter, salt and pepper). 10.) Sous Vide for 10 hours @ 132°. 10.) Remove from SV and cool in fridge so that next step works (butter does not prematurely melt). 11. Slather completely with softened garlic butter (butter, chopped fresh rosemary and thyme, minced garlic, salt and pepper) 12.) Sear in 450 oven for 15 minutes. 13. Rest and serve.  What say you?