Prime Rib, mmmmmmmmmmmm. So good, so yummy, so many different ways to make.
Last year at our local Rotary Auction I purchased a Ribeye loin that has been sitting in the freezer for well, a year. Seemed as though we never really could find the time to have friends over to use it up. Well, that changed this month. A few friends and a prime rib dinner, wine, whiskey, beer and it was an eventful evening! It's to bad we don't do stuff like that more often.
The thing about cooking, smoking, baking, broiling, or whatever is you can take someones idea and make it how you want. This recipe is something I hadn't tried before and it turned out well, my friends loved it, and the meat was fantastic. I had searched the internet for some ideas and this is what I came up with.
The loin had the bones removed and was aged for about a week. Prior to cooking I marinated it the rib roast the night before. This was a big piece of meat so I felt it needed a lot in the rub.
8 garlic cloves (chopped up)
1/2 package of store bought fresh thyme (chopped up) - Save the rest to put in the au jus.
2 T Cracked Black Pepper
2 T Kosher Salt
1 T Emerils Essense
1 T of Dijon Mustard ( I used Denison Mustard)
I put this in a blender and added olive oil to make it past and proceeded to rub it all over the meat.
After a night of marinating I figured it would take about 3-3.5 hours to get ready and so I wanted to smoke it and have off the smoker around 6PM before everyone arrived.
This piece of meat went into the oven at 450 F for about 2 minutes and got nice and cooked on the outside. This sears the outside nicely. After removing from the oven I put on my smoker (WSM) at 200F and set the thermometer so I would remove when the temperature got to 129 F. I smoked the meat with lump charcoal and added a few lumps of hickory for the smoke. The smoker kept getting hot and I was seeing temps of 250 but after about an hour I finally got it settled down to the right temp. They key is to pull at the right temperature. At 129 this will gain around 8 degrees or so and I found the middle to be just the way I like it and the ends were just the way Emily liked it.
After pulling off the smoker I wrapped in foil and left in a cooler for a little longer than an hour until we ate.
Here are some pics of the process.
Putting on the marinade. I did this the night before.
This is the prime rib after pulling off the smoker.
A few sprigs of thyme in the au jus.
The meal was delicious. The prime rib was perfect. We had this with cheesy potatoes and green beans, bacon and onions.
Enjoy!
