Prime Rib for Easter

[BrewPug]

Took my first shot at a rib roast for Sunday dinner. Kroger had it on sale for $5.99/lb. It started out at 6.5 pounds but ended up closer to 4 after trimming. Put it on a grill-mounted rotisserie at 225 and let the magic happen.

My wife hasn't eaten prime rib in 20 years (she's a recovering vegetarian), so no pressure or anything... She loved it. :thumb:

Thanks to the many threads on here with advice on how to cook it. Looking forward to a nice French dip for dinner tonight!







----------------------------------
Chuck

 

[daninnewjersey]

Looks perfect....

 

[Smoking Piney]

That's a nice looking roast. Well done! :thumb:

 

[TedW]

My wife hasn't eaten prime rib in 20 years (she's a recovering vegetarian)

Hahahahahaha!

 

[BillN]

Looks like you nailed it.:thumb:

 

[mattmountz94]

Looks perfect....

Agreed

 

[mchar69]

Very nice. Meathead's Horseradish sauce goes well with PR.

 

[chargrill2369]

Ya that's a good cook. Tell us what you used for smoke and any rub on there? Will be doing one this summer for sure.

 

[wihint]

That looks amazing.

 

[BrewPug]

Ya that's a good cook. Tell us what you used for smoke and any rub on there? Will be doing one this summer for sure.

I used a little bit of red oak to put a light smoke on it.

I have a family member who can't eat onion or garlic (basically any "bulb" vegetable) and that includes the powdered or dehydrated versions. That requirement basically eliminates any commercially available product from anything I cook. I dare you to go to the grocery store and find a rub, marinade or sauce that doesn't contain onion, garlic or both. If you know of any, please tell me...

As a result, I always have to make my own rubs, whether for beef, chicken, pork or whatever. With that in mind, I salted the roast the day before the cook. Not heavy. I used Meatheads recommendation of 1/2 Tsp per pound. I put it back in the fridge and, the next day, I rubbed it with black pepper, a little paprika, thyme and rosemary. Pretty standard stuff (but I miss my garlic and onion). To give the crust a little more kick, I added some homemade ras el hanout -- just a very light amount, but it gives it a hint of moroccan flavor. Just something different. Works pretty well as long as you don't overdo it.

 

[PoppingSmoke]

I used a little bit of red oak to put a light smoke on it.

I have a family member who can't eat onion or garlic (basically any "bulb" vegetable) and that includes the powdered or dehydrated versions. That requirement basically eliminates any commercially available product from anything I cook. I dare you to go to the grocery store and find a rub, marinade or sauce that doesn't contain onion, garlic or both. If you know of any, please tell me...

As a result, I always have to make my own rubs, whether for beef, chicken, pork or whatever. With that in mind, I salted the roast the day before the cook. Not heavy. I used Meatheads recommendation of 1/2 Tsp per pound. I put it back in the fridge and, the next day, I rubbed it with black pepper, a little paprika, thyme and rosemary. Pretty standard stuff (but I miss my garlic and onion). To give the crust a little more kick, I added some homemade ras el hanout -- just a very light amount, but it gives it a hint of moroccan flavor. Just something different. Works pretty well as long as you don't overdo it.

Sounds like great beef rub to me! How are they with chipotle? I like that little bit of Southwestern kick.

 

[cowgirl]

Looks perfect!

 

[Norm]

Great job on the PR!

 

[lastmajordude]

"Oh YEAH bayyybee” Emeril Laggasse

 

[North Is Up]

This may be too late, but are there any leftovers for another prime rib fan?

 

[BrewPug]

Sounds like great beef rub to me! How are they with chipotle? I like that little bit of Southwestern kick.

Never tried one with chipotle, but I like your thinking!