Post Oak Smoked Prime Rib
Prime Rib is an extremely easy dish to prepare, which is good since it tends to be on the expensive side. It's important to check the temperature often. The only real way to ruin this dish is to raise the internal temperature too high.
Servings 5 people
Equipment
- cutting board
- chef knife
- butcher's twine
- roasting pan
- basting brush
- aluminum foil (for tenting)
Ingredients
- 1 4 lbs Prime Rib roast
- 1 tbsp dijon mustard
- 1 tbsp pickling seasoning
- 1/2 tbsp sea salt Maldon sea salt works well here
- 1/2 tbsp pepper, coarse grind
- 1 large clove garlic, minced
- As needed butcher's twine
Instructions
- Preheat a wood smoker to (240°F-250°F or 115°C-120°C)
- Remove prime rib from the refrigerator and let it come to room temperature for about 10 minutes.
- With a thin sharp knife, carefully slice along the top of the beef roast to cut back a thin layer of fat without removing the entire piece.
- With the thin layer of fat pulled back, add the Dijon mustard and spread evenly over the top. The mustard will help the pickling spice adhere to the meat.
- Sprinkle pickling spice on top of the mustard.
- Lower the thin piece of fat back over the spice and mustard.
- Place two pieces of twine lengthwise on a cutting board. Place two (or more) additional pieces of twine crosswise over the lengthwise pieces. Tie the two lengthwise pieces to themselves over the top of the meat. Take the crosswise pieces and loop the twine underneath the nearest lengthwise piece of twine. Repeat on both sides while taking up the slack and tie off in the center. (See pics above)
- Place the trussed prime rib into the smoker and cook at 240-250 for about 10 minutes per pound of the roast.
- Remove from the smoker when the internal temperature reads 125-130 for medium rare, 135-140 for medium, 145-150 for medium well and so forth.
- With the prime rib on a clean sheet pan, cut to remove the butcher's twine and discard. Pull back the thick layer of fat, remove with a knife, and toss.
- With a clean basting brush remove the spice mixture completely. The prime rib can be enjoyed as is or you can finish the top with a little coarse sea salt, coarse grind black pepper and a minced clove of garlic.
- To finish under a broiler, ensure the oven is preheated to (500°F or 260°C), and the oven rack is arranged to get the prime rib very close to the heating element without touching.
- Cook the prime rib under the broiler briefly, for about one minute or until desired crunchy crust has formed.
- Remove from heat and cover with foil to keep warm let the roast rest for 5-10 minutes. Serve.