Second Thanksgiving Prime Time!

[Steve B]

Absolutely perfect. One of the best looking Prime Ribs I’ve seen. I’m also gonna try the red wine sauce in addition to an au jus. Thanks for sharing brother.

[RonB]

Top notch cook!

[pmorse36]

Thanks guys! The sauce recipe comes from Tuffy Stone’s book "Cool Smoke". I love mixing and matching his recipes with MeatHead’s to find something that’s the best of both worlds. For example, I used his fennel pollen rub with MeatHead’s cooking method for my first Thanksgiving Turkey and it was a marriage made in heaven! Y’all should check it out if you are interested in elevated twists on smoking meats.

[treesmacker]

That looks so professional! Delicious! I saved your red wine sauce recipe - sounds great. Thanks!

[pmorse36]

Your avatar is amazing

[Spinaker]

You and me both!

[jgreen]

Sounds great. Going to try that wine reduction. Thanks.

[painter]

Killer

[HawkerXP]

Very nice!

[pmorse36]

You won't be disappointed! It actually was thick enough to stand up to the garlic mashed taters we did along with the PR. Really complimented the horseradish sauce as well. Enjoy!

[Spinaker]

Spectacular cook! And thanks for the red wine reduction recipe. I love stuff like that with the PR. I am making big PR for Christmas this year, so a reduction is in order.

[pmorse36]

With a big family, we are now typically doing 2-part major holidays. This weekend, my parents and my wife's mom and stepdad came down to Atlanta for our second Thanksgiving/my birthday celebration. With enough people around to justify it, I special ordered a 5-bone prime rib roast from my local butcher shop for the festivities. This was an absolutely beautiful piece of meat, so less was going to be more. On Friday, I trimmed it up and dry brined over night in the fridge.



I trimmed off the ribs with meat attached for smoking another time, trimmed up the fat cap and tied in a uniform shape with butcher twine. I made a dry rub with fresh ground black pepper, fresh ground coriander, dry mustard, dried rosemary, dried thyme, dried oregano, garlic powder and onion powder. I set the smoker at 225 and let it go until we got to 115 internal temp. Once we hit 115, I switched him over to the charcoal Weber for a nice hot sear to build a nice crust. It seared for about 5 minutes per side to get a gorgeous outer bark and it brought the internal temp up to ~130 when I took it off.



To serve, I made a traditional horseradish sauce and a red wine reduction sauce. You really should try the red wine sauce!

1.5 cups red wine
2 bay leaves
5 stems fresh thyme
1 clove smashed garlic
Bring to a simmer for ~10 minutes until liquid reduced by half
Add 1/2 cup beef demi glace
1 teaspoon of your dry rub
simmer for 3 minutes
take off heat, melt in 2 Tablespoons butter and fresh chopped chives

Holy $hit!

Enjoy