New Year's Day Prime Rib

[JCGrill]

Bought a prime rib from Costco.

Broke it down, removing the bones, trimming the fat, and separating into three roasts.

The roasts got dry brined last night. I had a 3.5 pound, 4 pound, and 4.5 pound.
Get some vegetables on a sheet pan with the bones. Into the oven.

Roll and tie the roasts. It's not easy.

Take the bones out of the oven.

I cut the meat from between the bones and had a nice rib meat and eggs brunch with SWMBO. Sorry, no pics. The bones and veggies went into the stock pot.

Rub the 4 pound roast with cow crust. Wrap up the other two and freeze.

Into the smoker at 225. Put the stock in a drip pan under the roast. It only got to zero outside today.

​​​​When it hit 115 I pulled it, planning to sear in cast iron. Before the sear.

I wasn't happy with the sear, it got very dark and the interior didn't come up to temp as hoped, so I finished it in the oven.

Sliced and served with pan fried Brussels sprouts.



The jus was awesome, and I was really happy with the temperature of the roast. The only thing I will change next time is the sear.

[DWCowles]

Fabulous!

[Huskee]

Nice! Yeah searing them big ol hunks isn't a great way to make the interior rise. I have learned to sear last minute with larger roasts.

[Jerod Broussard]

Nice! Yeah searing them big ol hunks isn't a great way to make the interior rise. I have learned to sear last minute with larger roasts.

I'm a 125 degree sear with a big roast if I want 130.

[jfmorris]

Yep listen to Huskee - you don’t raise the temp appreciable with a reverse sear at the end. Smoke until about your desired internal temp, then do the sear. If I want 135F I’ve been pulling my hunk ‘o beef from the smoker at 130, then doing the reverse sear on upside down grill grates, or cast iron.

[RonB]

That looks great. I kinda - sorta want to smoke one, but at the same time I love a good sear, so I am torn.

[HawkerXP]

Very nice!

[jgreen]

Nice cook. Meat looks wonderful. Probably pulled a bit early but the oven finish didn't do any harm.

[Troutman]

I just love prime rib, looks like you did well with yours. Momma and I were in HEB over the weekend and they still had primes on sale for $9.97/lb. She tried to physically stop me from going to the butcher counter, but I juked her out and made a mad dash there anyway. Got a nice 5.5# beauty. She has officially told me I suffer from MMS, that's Multiple Meat Syndrome. I've completely filled two freezers with meat that are just dying to be cooked/smoked/eaten.

Again nice job with yours.....

[gabulldog]

Beautiful rib roast! Because of the odd shape, I've found reverse searing over charcoal to have the best results. Does only raise the temp about 5 degrees in my experience. I bought a Weber Smokey Joe just for the task! Keep em coming!

[JCGrill]

Next time I think I will do as suggested and let it go on the smoker longer. The sear (if in cast iron) might actually need less heat.