Doesn't that sound yummy? Today (on this very cold day) we are pretending it is summer and using the smoker for a prime rib. Here is our recipe:
6 pound standing rib roast
1/2 cup freshly ground pepper
2 Tbsp granulated garlic
Smokey Beef Rub
Sea Salt
1/4 cup olive oil
We let our roast sit out of the fridge about 3 hours. Rub with olive oil over the entire surface. Sprinkle with garlic, pepper, beef rub, and sea salt making a heavy and even coating over the meat. Place the roast in the smoker, fat side up and smoke until the thickest part reaches 125 degrees. It should take about 3 hours.
I'm serving it with creamy horseradish; salad and twice baked cauliflower. Who wants to come to dinner?
Oh, and the best part - leftovers for tostadas and burritos!
Showing posts with label prime rib. Show all posts
Showing posts with label prime rib. Show all posts
Sunday, January 25, 2009
Sunday, November 16, 2008
Prime Rib - new recipe
Well, I'm in the planning stages for cooking a Christmas dinner in Hawaii. It is always hard to cook a big meal in someone elses kitchen, much less a condo we have never been to before. So, we will see how this goes! I found a new recipe for a "foolproof" way to cook a prime rib. So, today is testing day - I'm testing out the new recipe to see how it works. It goes something like this...
Step 1: Preheat the oven to 375 degrees for 10 minutes.
Step 2: Season the roast with a mixture of seasoning salt, garlic salt; Emeril's Essence; and onion powder; (equal parts). Press the spices into the roast.
Step 3: Put roast on a rack in a roasting pan. Put it in the oven.
Step 4: Set timer for COOKING TIME... To figure your cooking time, it is time to multiply the weight of the roast by one of these numbers (dependent on the amount of done-ness you want). 5 (very rare); 6 (rare); 7.5 (medium rare); 8 (medium). For example, your roast is 5.0 lbs, and you want it rare. You would multiply 5.0 (weight) x 6 (rare) = 30 minutes cooking time.
Step 5: Once your "cooking time" is over, turn OFF the oven - DO NOT OPEN THE OVEN DOOR!!!!! Set your timer for TWO HOURS.
Step 6: When the two hours is up, and timer has gone off, turn on your oven at 375 degrees for 15 more minutes. STILL, DO NOT OPEN THE OVEN DOOR.
Step 7: When the timer goes off, this time it means your prime rib is done! You may open the oven door, take the roast out and wrap in foil to keep it warm.
Step 8: Do all your last minute preparations, call everyone to dinner - you are ready to eat!
My roast is almost done resting (12 more minutes), close to turn on the oven time (Step 6). Salad is ready; asparagus is ready to steam and horseradish is made! I'll let you know how it turns out. This has been incredibly easy, so I hope it is good. If so, it will be a great holiday dinner away from home kind of meal! I made enough to have leftovers - prime rib tostadas!
The results: The prime rib turned out great. I choose rare for cooking time, and next time I will choose medium rare (it was quite rare). Delicious, easy and a great way to cook a prime rib.
Step 1: Preheat the oven to 375 degrees for 10 minutes.
Step 2: Season the roast with a mixture of seasoning salt, garlic salt; Emeril's Essence; and onion powder; (equal parts). Press the spices into the roast.
Step 3: Put roast on a rack in a roasting pan. Put it in the oven.
Step 4: Set timer for COOKING TIME... To figure your cooking time, it is time to multiply the weight of the roast by one of these numbers (dependent on the amount of done-ness you want). 5 (very rare); 6 (rare); 7.5 (medium rare); 8 (medium). For example, your roast is 5.0 lbs, and you want it rare. You would multiply 5.0 (weight) x 6 (rare) = 30 minutes cooking time.
Step 5: Once your "cooking time" is over, turn OFF the oven - DO NOT OPEN THE OVEN DOOR!!!!! Set your timer for TWO HOURS.
Step 6: When the two hours is up, and timer has gone off, turn on your oven at 375 degrees for 15 more minutes. STILL, DO NOT OPEN THE OVEN DOOR.
Step 7: When the timer goes off, this time it means your prime rib is done! You may open the oven door, take the roast out and wrap in foil to keep it warm.
Step 8: Do all your last minute preparations, call everyone to dinner - you are ready to eat!
My roast is almost done resting (12 more minutes), close to turn on the oven time (Step 6). Salad is ready; asparagus is ready to steam and horseradish is made! I'll let you know how it turns out. This has been incredibly easy, so I hope it is good. If so, it will be a great holiday dinner away from home kind of meal! I made enough to have leftovers - prime rib tostadas!
The results: The prime rib turned out great. I choose rare for cooking time, and next time I will choose medium rare (it was quite rare). Delicious, easy and a great way to cook a prime rib.
Sunday, October 5, 2008
It is smoked PRIME RIB day!
Well, hubby bought a beautiful prime rib at the store yesterday. We are going to smoke it in our little smoker for dinner tonight. We will have enough leftover to make our tostadas for dinner later in the week, and me to have some yummy lunches at school!
Here is our recipe:
1 bottle of kitchen bouquet
2 cups of kosher salt
2 Tbsp vinegar
Lots of granulated garlic
Mix together the above ingredients, and coat the outside of the roast. We are going to get the smoker to 225, and smoke the meat (apple, cherry or oak is best) until the temperature comes to 128 (rare in the center). We bought a thermometer that is great - a probe with a wire running to a main unit, which beeps at us from a remote unit we keep by us in the house! We can "watch" the roast from the comfort of inside the house... We will take it off at that point, wrap the roast in foil, then wrap in a large towel and put in a small ice chest for about 30 minutes. The whole process should take about 2.5 hours from start to being ready to eat.
It will then be time to knock off the salt crust, slice and eat! Yum...
We are having my favorite side dish - twice baked cauliflower, a little horseradish and a salad. Can't wait for my leftover lunches this week!
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