or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › 2011 Christmas Challenge: Prime Rib (Q-View)
New Posts  All Forums:Forum Nav:

2011 Christmas Challenge: Prime Rib (Q-View)

post #1 of 9
Thread Starter 

Going only on what I have read here, I gave it a shot today....and am VERY happy with the results. Made up a whiskey-based marinade with various spices and brushed it on.  Then I covered with Montreal.  Threw it in the fridge for 36 hours.

 

Broke in my new cheapo-MES 30 knock off and my AMZN pellet smoker.  Worked like a charm.5-6 lbs, took 4 hours to get to 130 internal.  Pulled it at 134.  Carved and served about 20 minutes later.

 

IMAG0024.jpg

 

IMAG0032.jpg

 

IMAG0035.jpg

 

IMAG0036.jpg

 

And some bacon/cream cheese wrapped asparagus to boot. IMAG0033.jpg

post #2 of 9

WOW! Great job, looks delicious!

post #3 of 9

WOW that does look great

post #4 of 9

Great color on the meat!...JJ

post #5 of 9
Thread Starter 

Only thing I was disappointed in was the Au Jus....just went with beef broth, onions, carrots, and some Worcestershire....and of course the drippings.  Came out with like a bitter-sweet taste.  Any idea where I went wrong or how to improve it?

post #6 of 9

Send me some of that!

 

JJ will be along with the au jus fix.  My only comment on that will be that if you are using beef broth or stock, the home made stuff is the way to go.  Sometimes on a short cook like that you don't get a lot of drippings, even from the rib roast.  The bones are golden for your next stock, though.

 

You couldn't have hit that meat any better for my plate.

 

Good luck and good smoking.

post #7 of 9

That looks wonderful, nice work!!

post #8 of 9

Here you go, This recipe for Beef Jus is popular for serving Beef Au Jus...Thanks Al for typing it up...JJ

 

 

ChefJimmy’s Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy

post #9 of 9

Great looking Prime rib, just the way we like it!

 

Nice work!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › 2011 Christmas Challenge: Prime Rib (Q-View)