Repeat…Dry Brined Rib Roast w/ Garlic Mash!!!

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civilsmoker

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Jan 27, 2015
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So what do you do after a successful prime rib dinner……..YOU DO IT AGAIN!!!!

The 5.47/lb cut….. bone on (this is a generous 3 bone…
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Trimmed off the bones for a rib snack on a later day! 6 3/4 lbs remained!
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Seasoned up for a dry brine….
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In the fridge…..this was 2.5 days ago…..
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Time to smoke!!!! I decided to truss it cause I wanted a longer time in the smoker for a heavy crust!
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On the RT 1250 @ 235 …..for the CS treatment….
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Progress shot….about 3 hours in…..
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Bingo, this one went 4 hours 10 mins (INT 135)…..this is after a 45 min rest in the house oven @ 140….love the crust!!!
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Slice 1…..1 inch in from the end……oh yea……
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The mid point…….👌
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The whole meal deal………GR garlic mash, bone based au jus, pearl onions, baby Bella’s, Caesar and herb butter loaf……
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I do like some grape maters in my Caesar….
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The Merrt Christmas shot!!!!!!
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this cut wasn’t as tender as the black angus we just did but for 5.47/lb it was less than meat loaf….lol
 
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Looks great, wanted to do a couple for Christmas but got shot down, dang A Christmas Story movie :emoji_laughing: , Chinese it is , It wont fly next year I'm the elder and I decide . Well when she lets me :emoji_laughing::emoji_wink:
 
Looks great !
My Daughter just gave me a new Kinders rub . Prime Steak , has black garlic and truffle in it .
 
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It was fantastic looking up until the plated photos. You had to ruin it with those schrooms. LOL

Beautiful job once again Cortney

Point for sure
Chris
 
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Another beautiful meal. All these prime rib posts have me craving some. I think I have one in the freezer c
Much appreciated jcam! We only that the one planned but the sales price and well it will be used for mid meals now!
Another home run! Just beautiful. I just cut up 2 for ribeye's since it’s only me but now I wish I would have kept one.
Many thanks Brian! The best part of this on is the left overs! Samiches & ramen are in my future!!!
Looks great, wanted to do a couple for Christmas but got shot down, dang A Christmas Story movie :emoji_laughing: , Chinese it is , It wont fly next year I'm the elder and I decide . Well when she lets me :emoji_laughing::emoji_wink:
Thanks and we are having pork for Christmas Eve din din……great movie right there too!

PS the wife said I think we should do brisket next time……..I think a WHOLE pallet of mics hit the floor between me and the boy…….
 
Looks great !
My Daughter just gave me a new Kinders rub . Prime Steak , has black garlic and truffle in it .
Thanks Chop and I have seen that but not picked one up to try….just might have to now….
Looks perfect. I'm on the way to get one now.👍
Thanks and hope you find a tasty one!
It was fantastic looking up until the plated photos. You had to ruin it with those schrooms. LOL

Beautiful job once again Cortney

Point for sure
Chris
Much appreciated Chris! And I know man…..it wasn’t my fault…the fungus just took over!!! 🤣
 
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Well tickle me fat and full... that looks delicious!

Ryan
 
So what do you do after a successful prime rib dinner……..YOU DO IT AGAIN!!!!

The 5.47/lb cut….. bone on (this is a generous 3 bone…
View attachment 709847

Trimmed off the bones for a rib snack on a later day! 6 3/4 lbs remained!
View attachment 709849

Seasoned up for a dry brine….
View attachment 709848

In the fridge…..this was 2.5 days ago…..
View attachment 709850

Time to smoke!!!! I decided to truss it cause I wanted a longer time in the smoker for a heavy crust!
View attachment 709851

On the RT 1250 @ 235 …..for the CS treatment….
View attachment 709852

Progress shot….about 3 hours in…..
View attachment 709853

Bingo, this one went 4 hours 10 mins (INT 135)…..this is after a 45 min rest in the house oven @ 140….love the crust!!!
View attachment 709854

Slice 1…..1 inch in from the end……oh yea……
View attachment 709855

The mid point…….👌
View attachment 709856

The whole meal deal………GR garlic mash, bone based au jus, pearl onions, baby Bella’s, Caesar and herb butter loaf……
View attachment 709857

I do like some grape maters in my Caesar….
View attachment 709858

The Merrt Christmas shot!!!!!!
View attachment 709859
this cut wasn’t as tender as the black angus we just did but for 5.47/lb it was less than meat loaf….lol
Looks fantastic once again!!! Edge to edge med rare perfection.
No question you have proven you have cracked the code for edge to edge even doness. AWESOME Sir!

I will be following on your heels in a couple days and your advice

Just pulled the rib roast from dry aging and trimmed. Posted
 
Well tickle me fat and full... that looks delicious!

Ryan
Thanks Ryan! I embodied your tickle! lol
Now that's a meal😍
Planning to pick one up tomorrow and definitely using your method!

Keith
Many thanks Keith and hope it’s a tasty one….ie happy rib roasting!
Looks fantastic once again!!! Edge to edge med rare perfection.
No question you have proven you have cracked the code for edge to edge even doness. AWESOME Sir!

I will be following on your heels in a couple days and your advice

Just pulled the rib roast from dry aging and trimmed. Posted
Thanks Tarm and hope yours comes out tasty!

PS I’ve cooked a few roasts in my day……ie lots of practice!
 
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You arent bored with this prime rib roasting stuff yet? :emoji_laughing:

Reminds me of a story a great, now deceased, radio show host told about playing golf with golf professionals. He said to a man and woman, when he asked them if they ever got bored blasting it down the center of the fairway almost every time, they all said, "nope".

Is that the full end cut where you say 1" from the end? Meaning, if we saw the other side of that, would we see the seasoned exterior?
 
You arent bored with this prime rib roasting stuff yet? :emoji_laughing:

Reminds me of a story a great, now deceased, radio show host told about playing golf with golf professionals. He said to a man and woman, when he asked them if they ever got bored blasting it down the center of the fairway almost every time, they all said, "nope".

Is that the full end cut where you say 1" from the end? Meaning, if we saw the other side of that, would we see the seasoned exterior?
Ever get bored a slab if PR……NOPE! ….but I never order it at a restaurant…….

Oh yes my wife and daughter like the end cuts so they get the “end 3/4 to inch”. I usually like 1 to 1.5 inch sliced cause I want more rib cap and then I save the middle for left overs…….3/4 is usually about a 12oz cut 1-1 1/4 is usually a 16oz cut……
 
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Forgot to post last nights prime rib samich! Double layer of white American, pan seared red peppers and sweet onions then some fresh chopped herbs and au jus……yum…..have a special treat for tonight’s left overs…..can’t wait….
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So since it’s Christmas Eve we wanted to keep it simple so leftovers again………

Except it included some Korean Drunken Eggs……
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Thin sliced PR in a shallow bowl…..
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Next up some boiling hot dr’d up beef base….
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Then finished off with noodles, sliced GOs, Korean Red Pepper flakes….and topped with sliced drunken eggs! Rafter H BBQ Rafter H BBQ this one is for Pete
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These things are flavor BOMBS!
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Oh and since it is Christmas Eve….Santa needed a snack!!!!
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STOP IT!! JUST STOP! You are making me so dang hungry. I got things cooking and its all for tomorrow. All I have is a partially wilted cesar salad I could eat.

Then you are chowing down on THAT!! Yummy
 
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