MisterChrister
Quintessential Chatty Farker
Aged prime rib got smoked on the weber with stubbs and mesquite. Prep was trim (more than I wanted after aging), kosher rub and back into fridge for a few days, rest to room temp, olive oil to stick the herbs de Provence, pepper, and garlic on. Coupla hours around 200/225, pull to tent and rest while the fire got hot to set crust. Au jus was based on my 48 hour beef bone stock. Fresh green beans sautéed with bacon grease and onions.
Trimmed the meaty rack bones the next day, trimmed the meat off for soup, simmered the bones in the pot with the wild rice while it cooked. When rice was near done, pulled the bones out, dumped in the leftover au jus, some carrots, leftover green beans, and the meat trimmed from the rack. Tammy made french bread, and all was yummy in our little corner of the world. Thanks for looking!
Trimmed the meaty rack bones the next day, trimmed the meat off for soup, simmered the bones in the pot with the wild rice while it cooked. When rice was near done, pulled the bones out, dumped in the leftover au jus, some carrots, leftover green beans, and the meat trimmed from the rack. Tammy made french bread, and all was yummy in our little corner of the world. Thanks for looking!
