Prime Rib for Saturday
- Thread starter rawk
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redring
Newbie
Awesome prime rib! Did you let it get up to room temperature before you started cooking it or did it pretty much go right from the refrigerator to the smoker? ....just trying to gauge cooking time for future reference. Great job!
ritamcd
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raquette
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soslow
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soslow
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ritamcd
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Sorry didn't wanna look and look lol but here is a link
http://www.smokingmeatforums.com/t/115153/prime-rib-christmas-with-chef-jimmy-j-s-au-jus
http://www.smokingmeatforums.com/t/115153/prime-rib-christmas-with-chef-jimmy-j-s-au-jus
- May 12, 2011
- 22,172
- 7,150
Here you go guys...JJ
Smokey 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.
Smokey 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.
Thanks for all the positive feedback! The prime rib tasted great!
@traval. I'm from the GR area.
@RedRing. I pretty much took the prime rib straight from the refrigerator to the smoker. I don't remember how much the ribeye weighed, but it would be nice to know how long it took per pound.
@traval. I'm from the GR area.
@RedRing. I pretty much took the prime rib straight from the refrigerator to the smoker. I don't remember how much the ribeye weighed, but it would be nice to know how long it took per pound.
devils choice
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frizzlefry
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eppo
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- May 12, 2011
- 22,172
- 7,150
Depends on the number of people. 5-6 Filet is good but anything more and dollar for dollar Rib is more practicle and better priced. Tell you the truth, I have not had Filet other than in a restaurant in 20 years. Rib is cheaper, FAR more flavorful and if you get a good Choice or Angus Roast just as tender. Throw a week of Aging in the refer and ain't nothing better. This is my last one... http://www.smokingmeatforums.com/t/115671/new-years-day-prime-rib-dry-aged#post_745524 ...Good luck...JJ
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Featured A couple thick strips please!
