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
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
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