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Prime Rib for Saturday - Page 2

post #21 of 34

Great looking Prime Rib - congrats 

post #22 of 34

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!

post #23 of 34

Looks Great!! WOW .. I am thinking I should do this .. And Now I gotta go find JJ's recipe too beercheer.gif

post #24 of 34


post #25 of 34
You're killing me.... I gotta do me one of those. grilling_smilie.gif
post #26 of 34

Good Job looks killer!

post #27 of 34

Can someone link me to Jimmys Au jus ??



post #28 of 34
post #29 of 34

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.

post #30 of 34
Thread Starter 
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.
post #31 of 34

That meat looks awsome, I'll have to try a rib some day. Thanks for the pics .


post #32 of 34

My eyes are drooling.

post #33 of 34

Damn that looks good. Wondering if i should do a prime rib, or a filet for my birthday smoke.

post #34 of 34
Originally Posted by eppo View Post

Damn that looks good. Wondering if i should do a prime rib, or a filet for my birthday smoke.

 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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