I'm sure y'all are tired of the Prime Rib photos by now. Been busy. Figured I'd throw mine up any ways.
Started with a 5 pound, Prime grade, Prime Rib from HEB that I bought a week before the holiday. Heavily K-salted the outside, vacuum sealed it, and put it in the fridge. Morning of, I took it out of the bag and trimmed some of the excess fat. I did a bunch of reading at Amazing Ribs, and decided to remove the bones and tie it up.
Peeled a head of garlic, chopped the cloves up, and added that and some black pepper to a lot of room temperature butter. No more salt added.
Smeared that all over the roast and sprinkled a little more black pepper on top.
Got the WSCG fired up and running low and slow using the SnS, put the roast on, and added the bones on for the dogs. Hey, it's their Christmas too...
WSCG settled in pretty well...
Added a small chunk of cherry and it was looking nice about an hour in.
Almost done about 3.5 hours in. I liked the color, and decided to forgo the direct sear. Since the wife prefers more of a medium, I decided to pull it around 135*.
Looks good and resting while I finish up the last sides.
Cooked how I expected it (due to the wife's request), and look at all those little marbling pockets.
My plate. Inside piece, a little closer to rare, served with Sour Cream Mashed Potatoes, the wife's favorite Green Bean Casserole (with some added French's Fried Jalapenos for a little kick, first time seeing / trying them, they were alright), some Au Jus, homemade Horseradish Sauce, and a biscuit. Even see a little smoke ring there.
It was all good, no matter what the wife says. Maybe a little too much garlic? Nah... The pups even got dressed up in their holiday finest for the meal.
Thanks for looking...
Started with a 5 pound, Prime grade, Prime Rib from HEB that I bought a week before the holiday. Heavily K-salted the outside, vacuum sealed it, and put it in the fridge. Morning of, I took it out of the bag and trimmed some of the excess fat. I did a bunch of reading at Amazing Ribs, and decided to remove the bones and tie it up.
Peeled a head of garlic, chopped the cloves up, and added that and some black pepper to a lot of room temperature butter. No more salt added.
Smeared that all over the roast and sprinkled a little more black pepper on top.
Got the WSCG fired up and running low and slow using the SnS, put the roast on, and added the bones on for the dogs. Hey, it's their Christmas too...
WSCG settled in pretty well...
Added a small chunk of cherry and it was looking nice about an hour in.
Almost done about 3.5 hours in. I liked the color, and decided to forgo the direct sear. Since the wife prefers more of a medium, I decided to pull it around 135*.
Looks good and resting while I finish up the last sides.
Cooked how I expected it (due to the wife's request), and look at all those little marbling pockets.
My plate. Inside piece, a little closer to rare, served with Sour Cream Mashed Potatoes, the wife's favorite Green Bean Casserole (with some added French's Fried Jalapenos for a little kick, first time seeing / trying them, they were alright), some Au Jus, homemade Horseradish Sauce, and a biscuit. Even see a little smoke ring there.
It was all good, no matter what the wife says. Maybe a little too much garlic? Nah... The pups even got dressed up in their holiday finest for the meal.
Thanks for looking...
