I had my butcher remove the bones then tie them right back on. The bones add very decliious flavor. First I suggest having a butcher to this. If you DIY run your knife along the inside curve of the bone. Tie back on with butcher's twine.
Yes the ribs can be served as well. They can also be used to make beef stock after being stripped of meat. The ribs can also be eaten just like pork ribs. Good stuff. The stripped meat can be used in any number of recipies (i.e. ravoli, empanada, tamales, nachos, soups, chili, etc) or eaten plain. The meat is smoky with lots of flavor.
This is how I personally cook prime rib. YMMV and other may disagree:
Rub with extra virgin olive oil
Coat with Kosher salt and cracked pepper (Montreal Steak seasoning is also good).
Wrap tightly with plastic wrap and put in fridge for at least 4 hours. I go overnight.
Pull the prime rib out and let sit on the counter while warming up the smoker.
Good opportunity to stick the thermometer probe in the middle of the muscle.
Heat up the smoker up to 225, and get the smoke going. I set my Maverick to range on 220-230. More work but I am going for a deep smoke
Put the roast in the smoker and start babysitting. Keep the smoker closed - no peeking.
This is where you need to make a decison about how done you want your meat. Rare is 125F & 145F is medium (insert standard DOH warning on undercooked meat). Pull from smoker about 5-7 degrees lower than your target. Wrap in foil and towels and rest in a cooler. If you panned your roast this is a good time to deglaze and make gravy or au jus.
Just prior to service cut strings and set aside bones. There may be a bit more cutting the bones away from the meat. Depending on the eaters cut across the grain in 1/4" to 1/2" slices. Serve immediately. If serving buffet style add au jus to the pan to keep meat moist. Pair with a young Petite Sirah or a quailty cab. Cut only what you immediately need not the entire roast. If there are left overs it can be reheated nicely in the oven, sliced thinly for a fantastic roast beef sandwich, or used in other meals.
Meat stops taking smoke at 165F and prime rib only goes to 145F max. So you need to have smoke going during the entire cook. Some people recommend injecting prime rib roast or fancy complex rubs. I don't. A quality prime (not choice or select grades) rib roast is one of the most expensive cuts of beef. I just use seasoning to compliment the naturally good beef taste.
The roast pictured above is a 5 bone IPA packed prime grade that cost about $120. I was feeding 5 adults, 1 teen, 2 small children and still had left overs. An Oregon organic roast added about 20% to the cost and a 103 Wagyu was far too rich for my wallet.
Hope that helps.
Originally Posted by dwahl87
That looks amazing. I am thinking of doing one next week for a late Christmas dinner with Friends. I have a question about the bones. I haven't seen this method before. What is involved with separating the bones and then tying them back on? Do you put them right back where they came from? What are the benefits? Do you serve the ribs as well?
This will be my first Prime Rib and I am taking a look at all the methods here.
I appreciate any advice and I hope you and your family have a happy holiday. Thanks.