Prime Rib is the epic centerpiece of any special meal and is usually reserved for holiday or fine dining affairs. Just hearing the words PRIME RIB instantly conjures thoughts of decadent, juicy, melt-in-your-mouth beef. So, what exactly is Prime Rib and what makes it so special? Prime Rib is a cut of beef from the rib area much like the ribeye steak. The basic differences between the two cuts of beef lies in the methods in which they are prepared. Ribeye steaks are cut from sections of the rib roast: whereas, the Prime Rib cut includes the whole rib roast. The term “prime” refers to the USDA-given grade of beef — the prime cut of a rib roast, hence the name. However, most people feel a certain level of trepidation when contemplating cooking Prime Rib due to its size and because they are usually expensive. Well, leave your worries at the door. We’ve taken the stress and the guess work out of creating the perfect Prime Rib dinner.
- 8-10 lb. Prime Rib Roast
- Kosher Salt to taste
- Fresh cracked pepper to taste
- 1 medium onion chopped
- 1 large carrot chopped
- 1 large celery stalk
- 2 cups low-sodium beef broth
- 1 cup of water
- Fruit wood chunks for smoke
Remove your roast from the butcher paper and make note of how much it weighs. Prime Rib is best served rare to medium-rare and knowing the weight of your roast will help you determine how long it needs to cook.
Wash your roast and pat dry with a paper towel. Trim away excess fat keeping approximately ¼ inch of fat on top.
Liberally apply salt and pepper to the roast. Wrap it loosely and allow it to sit in the refrigerator overnight. On the day of smoking your Prime Rib, pull it from the refrigerator and allow it to reach room temperature. This step insures even cooking.
Place you roast fat-side up on a rack inside a shallow roasting pan. Some may want to place the roast directly on the grates of the cooker. We recommend using a pan to catch drippings to make your au jus.
We’re going low and slow for this recipe. Set your Goldens’ Cast Iron Cooker for indirect cooking according the configuration image on this page. Allow the temperature to reach 400 degrees and then bring the temperature back down to 225 degrees. If you plan to use wood chunks now is the time to add them to your cooker. We prefer to use fruit wood chunks to create a delicate smoke flavor for this recipe.
Smoke your roast approximately 15 minutes per pound or until the internal temperature reaches 125 degrees for rare or 130 degrees for medium-rare and 140 for well done.
Carefully remove your roast from the cooker. Pre-heat your kitchen oven to broil and place your roast in the oven for a reverse-sear. This will flash cook the surface of your prime rib giving it the desired dark crust. This step takes only a few minutes, so be careful not to burn your roast.
Remove the roast from the roasting pan and set over to the side to rest.
Place the pan on your stove and add the beef broth and vegetables. Using a spoon, gently stir and scrape the bottom of the pan for sediments. Bring this to a boil and then reduce the heat to a simmer for about 20 minutes. Carefully pour the liquid through a strainer to remove vegetables and let it set for a few minutes. Skim away any fat that has drifted to the top. You may use a fat separator if you have one.
Carve your prime rib into ¾” to 1” sections and serve with a side of au jus.