Merry Christmas Everyone!!
Home with Poppy and family showing them how to really LOVE prime rib on Christmas.
Crusted with ol faithful (salt, black pepper, gran onion and gran garlic). Rested over night in the fridge uncovered. Into the smoker revved up to a whopping 150°F, for 40 minutes over oak. Removed and panned up on a roasting rack in a pan over a bed of onions, celery, carrots, fresh sprigs of rosemary cut from moms plant and whole garlic cloves. We added beef stock to the pan just up to the bottom of the roasting rack. Into a preheated 200°F oven. I'll start checking the temp an hour and a half in to the roasting process because this rib roast is only about 6/7 lbs, and the worst thing you can do with prime rib.... Is over cook it. No fixing that!! At 110°F we will jack the oven up to 400°F as we will be pulling this bad boy at 135°F internally. Finishing at a high temperature will help with a nice crust. Then the star of the show will rest for another 30 minutes Before slicing. Shooting for a finished 140. Merry Christmas to all! I'll try to post s finished product but no promising as I'm about to indulge in some home made moon shine :yahoo:
Home with Poppy and family showing them how to really LOVE prime rib on Christmas.
Crusted with ol faithful (salt, black pepper, gran onion and gran garlic). Rested over night in the fridge uncovered. Into the smoker revved up to a whopping 150°F, for 40 minutes over oak. Removed and panned up on a roasting rack in a pan over a bed of onions, celery, carrots, fresh sprigs of rosemary cut from moms plant and whole garlic cloves. We added beef stock to the pan just up to the bottom of the roasting rack. Into a preheated 200°F oven. I'll start checking the temp an hour and a half in to the roasting process because this rib roast is only about 6/7 lbs, and the worst thing you can do with prime rib.... Is over cook it. No fixing that!! At 110°F we will jack the oven up to 400°F as we will be pulling this bad boy at 135°F internally. Finishing at a high temperature will help with a nice crust. Then the star of the show will rest for another 30 minutes Before slicing. Shooting for a finished 140. Merry Christmas to all! I'll try to post s finished product but no promising as I'm about to indulge in some home made moon shine :yahoo:
