Smoking Prime Rib for Xmas

[10,000 Casts]

We did this last year and it turned out amazing, it was possible the best piece of meat I have ever eaten but this year we are traveling 4hrs to my wifes parents and need a 10lb roast instead of the 5lb roast we had last year. Last year, I just sprinkled a little salt and pepper on hit and them smoked it with mesquite wood and it was done in about an hour. Do you think I can smoke it at home the day before, foil it and then reheat it the next day? That would save me from having to take my smoker to their house.

[Mike89]

an hour sounds too fast, smoke it for awhile, but not to be done. then put in their oven when you get to finsh it, is what I would do.

[thirdeye]

I agree about 1 hour being a fast cook for a 5 pound roast, what pit temp were you using? Was it boneless perhaps, that would have made it cook quicker.

Back to your question, reheating is a possibility, under cook it slightly from your normal serving temperature and leave it whole. Rest it for about an hour and chill it down as fast as you can. And make sure you have some aujus to warm up and serve with it. Following the reheat, you might even opt to dip (or brush) the slices in the aujus before plating.

On the other hand, taking the smoker to the outlaws house might give you a chance to really show off. Or maybe a good escape plan... "Honey, I have to go keep an eye on the smoker".

[thirdeye]

an hour sounds too fast, smoke it for awhile, but not to be done. then put in their oven when you get to finsh it, is what I would do.

Yeah, but if you cooked it to 110° or so, then traveled 4 hours it would be in the danger zone for quite some time.

[leechlake]

I would not pre smoke it for a variety or reasons. Safety one and number two reheating it wouldn't be good.

Here's the easiest prime rib recipe ever. For medium rare:

500 degree electric oven- 6 minutes per pound (6 lb roast = 36 minutes) turn oven off and do not open door and let it sit in oven for 2 hours. Take out and let rest 15 minutes. Perfection.

Feel free to put a thermometer in it so you are confident it's perfect.

[10,000 Casts]

My fish house is my escape plan lol!

And yes it was boneless and I cooked it at 230-240 and I had figured about 25 mins per pound and when I checked it at an hr is was med-rare so I took it out and let it rest while we whipped everything else together. I like mesquite and I don't want the smoke to be too powerful so I'm looking for a faster cook.

[BLACKJACK]

500 degree electric oven-

When you say 'electric oven' do you mean an electric countertop roaster?? With the pan that sits in water?

[leechlake]

sorry I was unclear as I re-read what I posted. I meant an electric oven as in the big one not a counter top style. An electric ovens element stays hot longer and you end up with a more gradual heat reduction than gas. It isn't a huge difference but it could result in a roast that is slightly underdone following the timing I posted. If you use a gas oven it will work but you may need to turn it on to about 225 from time to time to keep the heat up and for sure use a meat thermometer.

[MNmikew]

speaking of counter top roasters. I have one of those "showtime" rotisserie ovens and I'd like to do a prime rib in it for new years. Any one have any experience in doing this? I got this from a friend and have never used this oven before.

[Ray Esboldt]

I have done it with the Showtime. I just can't remember for the life of me how long per pound. I seem to remember I found it online or in the book that came with the thing and shaved two minutes per pound. Anyway, my mother has done several this way and they are a always very good.

Set it, but don't forget it.

[pikestabber]

500 degree electric oven- 6 minutes per pound (6 lb roast = 36 minutes) turn oven off and do not open door and let it sit in oven for 2 hours. Take out and let rest 15 minutes. Perfection.

Leech, is this with the meat in an open roaster on a rack, or an enclosed roaster, or covered in foil, maybe? Seems all would cook at different rates depending on how they are prepped to cook.

[leechlake]

Pike

put it in an open roaster and on a rack is best. You want it to get braised. Also I put foil in the bottom of the roaster, makes cleaning up easier. When you pull it out of the oven wrap some foil around it and let it rest 10-15 minutes so juices have time to redistribute throughout meat.

Also important is to take the roast out of the fridge for a few hours to get closer to room temperature, ideally you want it room temp when you put in oven.

[LindellProStaf]

I knew I would find out a great prime rib post here today. My wife bought me a beautiful looking prime rib for Xmas. It is 5 lbs and nice and big around. I will do the 500 degree program for it too. Not to steal your post 10,000 but does anyone remember that au jus recipe that someone had on here awhile back? He said it is the best ever and made it himself.

[pikestabber]

I knew I would find out a great prime rib post here today. My wife bought me a beautiful looking prime rib for Xmas. It is 5 lbs and nice and big around. I will do the 500 degree program for it too. Not to steal your post 10,000 but does anyone remember that au jus recipe that someone had on here awhile back? He said it is the best ever and made it himself.

Here is the recipe that was floating around for a while and I believe the one you want (although probably too late now):

Ingredients:

1/2 cup soy sauce

5 cups water

2 Tablespoons Beef base (any brand)

1/2 Tablespoon Garlic (powder or granulated)

1/4 teaspoon Whole Celery Seed

Bring Soy Sauce and water to a boil. Remove from heat and add beef base to taste - add more beef base depending on your salt taste (Au Jus should be a little on the salty side). Then add the celery seed and black pepper. Cover and set aside. Just before using bring back to a boil shut it down and serve.

I basically use this same recipe but I use 5-6 beef bouillon cubes to make the beef broth then add the soy, celery seed, etc.(which amounts to the same thing).

[delcecchi]

I prefer "better than bullion" brand to bullion cubes for both beef and chicken.

Many grocery stores carry it.

[LindellProStaf]

Ya that's it Pike. I did find it but thanks and it is great stuff!

[LindellProStaf]

Ya that's it Pike. I did find it but thanks and it is great stuff!

[hawkeye43]

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