Thawed my last 2 year old Prime Rib @ 5.60 pounds.
I didn't feel up to smoking outside, and Mrs Bear wanted it without smoke, so I got out the old "Show-Time" Rotisserie.
Cut cross pattern in the fat cap, and coated with Worcestershire (Thick), CBP, Sea Salt, Garlic powder, and Onion Powder.
Then I wrapped in plastic wrap, and put on a dish in fridge for over night.
Next Day mounted Roast on spinner rods, and put in place in Rotisserie.
Show-Time book says "To finish at 135* it takes 30 to 35 minutes per pound", so that calls for between 2:48 to 3:16 hours.
So figuring to play it safe, my plan was to check it with my Thermapen at 2:30 hours.
However I looked in a few times earlier, and noticed the bark was getting plenty dark.
So contrary to my "Don't Open It" habit, I stopped it at 2:00 hours long enough to check the internal temperature.
Good thing I did, because it was already at 142* in the center, and only in a very small area in the center.
So I shut the heat down, and set it to rotate without heat for a half hour, to recirculate the juices within the roast.
Then I removed the roast, and took two slices from the center for our Supper.
It tasted fine, but there was 2 things wrong with it:
#1 It was too well done.
#2 It was without smoke-----This will never happen again!!! I have enjoyed far too many Smoked Prime Ribs to let this happen to me more than once!!!
For Dessert, Mrs Bear made some Mini-Cheesecakes, with Cherry Pie Filling on them. Awesome!!!
After Supper I wrapped the leftover ends in plastic wrap, and put in fridge.
The next day, I got out the Automatic slicer, and cut the rest up in slices just under 1/8" thick, for French Dip Sammies.
We did a 50-50 mix of Au Jus and Beef Gravy for the dipping. That was just right.
I've done my Prime Rib leftovers many different ways, but from now on it will be done exactly like this.
It was so tender & tasty ---- Just melted in my mouth ---- I couldn't believe it !!!
So far we consumed 6 French Dip Sammies, and it looks like there's enough left for another 4 or 5 Sammies. MMMMmmmmmm……….
I hope you all enjoy the pics,
Angus Prime Rib at $4.99 per pound:
Closer Look of 5.60 pound Roast:
All seasoned up:
Wrapped & ready for overnight stay in fridge:
Getting ready for Rotisserie:
Ready for a ride on the Merry-Go-Round:
Fresh out of spinner:
Slices for Me & the Mrs:
Bear's Supper (Much too done!!!):
LEFTOVERS for FRENCH DIP SAMMIES
Next day slicing up leftovers to less than 1/8" for French Dip Sammies:
Big plateful of Very Thin Prime Rib Slices:
First Sammy with Horseradish & PR slices, and dipping bowl:
A couple of bites after dipping. Can't believe how tender!!!!
Forgot to mention----After Supper the first day
Mrs Bear made some Mini-Cheesecakes:
Nice pile of Cherry Pie filling on top: