2011 Christmas Challenge: Prime Rib (Q-View)

smitty20

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May 27, 2010

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• Dec 25, 2011

• #1

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.

And some bacon/cream cheese wrapped asparagus to boot. 

 

smokininidaho

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Nov 11, 2011

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N. Idaho

• Dec 25, 2011

• #2

WOW! Great job, looks delicious!

 

rdknb

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Chester (Kent Island), Md

• Dec 25, 2011

• #3

WOW that does look great

 

chef jimmyj

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• Dec 25, 2011

• #4

Great color on the meat!...JJ

 

smitty20

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May 27, 2010

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• Dec 25, 2011

• #5

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?

 

venture

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• Dec 25, 2011

• #6

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.

 

bigcase

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Nov 27, 2011

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Central, Iowa

• Dec 25, 2011

• #7

That looks wonderful, nice work!!

 

chef jimmyj

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• Dec 26, 2011

• #8

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

 

Last edited: Dec 26, 2011

SmokinAl

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• Dec 26, 2011

• #9

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

Nice work!