My friend is an over the road trucker and will be gone for Christmas. He bought a 4.75 pound prime rib from a local butcher. He said it cost around $105. He asked me to cook it and to have a guy's night with prime rib, beer, bourbon, scotch, and three episodes of John Wick. We invited a third friend over and went to town!

I've never cooked a prime rib, so I did a little reading here and there and watched a few YT vids on the topic. I opted for the worcestershire sauce rub with Montreal steak seasoning all around. Smoked it at 225˚ until it hit 125˚ and pulled and wrapped/rested in the empty ice chest for an hour and a half. Finished off with a 500˚ sear for 12 minutes.

I told them I've never done this before and that I'm not normally a medium-rare meat eater, so I really had no idea if my prime rib turned out properly. I gave it my best shot though.







Bacon, brussel sprouts and mushrooms...




Both my friends said it came out excellent, so I'll mark that down as a win!

How's it look to you?

Tony.

Looks great to me

The prime rib looks delicious and so do the sides

Looks really good and great job.
I did one last Christmas Eve and I have one in the fridge for this Friday.
I do it all on the Weber kettle with Hickory. 250 degrees until it reaches 125 internal and then I pull it off. Whole chimney of charcoal and I get the Weber up to 500-600 degrees. Back on indirect until it hits about 135 degrees and then rest for about 30 minutes.

Looks pretty darn good.

Cool, thanks! I guess maybe the telltale sign that it was done right was the fact that my plate did not have a pool of blood on it when I was done which is what my friends said they had encountered before.

I did let it sit in the fridge, uncovered, overnight and some of the blood drained out before I put it on the smoker. I had hoped for more drippings to make some au jus, but there was hardly anything at all, so I ditched the idea.

Tony.

I’m no expert, but I’d dang sure eat some of that. Looks very good.

That looked great to me!

Well Done

Looks great!

I suddenly now have the need to go to the butcher shop...

Looks delicious Tony

Looks mighty fine to me! Nice job! But please allow me to correct you on one thing. That red juice that comes out of a prime rib or steak is not blood. It's actually myoglobin which is what carries oxygen through the muscle fibers. It just happens to have a red pigment to give it the color and as you cook it it turns even darker giving it the blood color. Retail stores will often treat their meat cuts that are in the display case with carbon monoxide to hold the myoglobin in the muscle to retain the nice red color. Many people, my wife used to be one of them always ask me to cook a steak or prime rib so there isn't so much blood coming out. I try to explain it's not blood it's juice but because of it's appearance it's hard to convince the squeamish.

I refuse to overcook a prime rib roast for anyone particularly given today's cost. I will cook individual steaks to anyone's preference but I won't ruin a entire roast.

Wow, you hit a homer with that one. Looks delicious.

quote:

Originally posted by lastmanstanding:
Looks mighty fine to me! Nice job! But please allow me to correct you on one thing. That red juice that comes out of a prime rib or steak is not blood. It's actually myoglobin which is what carries oxygen through the muscle fibers. It just happens to have a red pigment to give it the color and as you cook it it turns even darker giving it the blood color. Retail stores will often treat their meat cuts that are in the display case with carbon monoxide to hold the myoglobin in the muscle to retain the nice red color. Many people, my wife used to be one of them always ask me to cook a steak or prime rib so there isn't so much blood coming out. I try to explain it's not blood it's juice but because of it's appearance it's hard to convince the squeamish.

I refuse to overcook a prime rib roast for anyone particularly given today's cost. I will cook individual steaks to anyone's preference but I won't ruin a entire roast.

35 yrs in retail grocery, for 2 different companies, 19 of that as a Meat Manager, and we , at either company, never treated any meat, let alone beef, with anything in a display case other than a spritz of water to keep it moist,



tony,
great job on the beef,

I pull my a bit earlier, more like 110 degrees or so, because the wife and I like it rare,


interesting take on the brussels, never done them with mushrooms, may have to try that, the wife is a big fan of mushrooms, betting she will enjoy those

↑↑↑ what LMS said.

Looks great!

LMS, here's the secret for those that don't like it cooked properly. Slice for normal people, then take a couple slices for the oddballs and sear in cast iron or on grill at high for 60-90 seconds each side. Everyone ends up happy.

Looks great.

I have an 11.75 lb. prime rib I will be smoking Christmas Eve.

How did I do, he asks.

Looking at the pictures, I don’t know that it gets better than that, but you already knew that. Stupid me, I fell for it, clicked the thread, and I’m hungry again.

Nice job!

I don't know if you really smoked it, but several cuts of beef don't fit with wood smoke flavor to me, rib roast, steaks, and tenderloin.

quote:

Originally posted by Skins2881:
↑↑↑ what LMS said.

Looks great!

LMS, here's the secret for those that don't like it cooked properly. Slice for normal people, then take a couple slices for the oddballs and sear in cast iron or on grill at high for 60-90 seconds each side. Everyone ends up happy.

Yep I have done that on occasion. But even searing a perfectly done slice of prime rib goes against my grain. Kind of like asking your car detailer to buff you're car to a beautiful shine and then key it when he's all done!

Looks great! I love doing prime rib on my smoker too!

Mike

You did good, perfect IMO. Not bloody rare which I’m not a fan of