Prime Rib: Wrap it? Au jus?

Blue Ridge Smoke

I'm making a prime rib on Wednesday, so I'm starting my research tonight. I've been reading the various recipes online, including the large number of prime rib questions posted just toady!

I have a highly recommended rub and marinate that I'll use from a friend. The original recipe calls for the roast to be wrapped in foil.

I fear following this recipe will negate the advantages that the egg brings to the table -- a nice bold and slightly smokey flavor. However, I do see that I'll be able to capture the juices for further enjoyment, as they will be in the foil.

How can I open this thing up to get the flavors of the Egg, but also how can I capture the juices (without them boiling off)?

If I have to choose, should I tent or create a beef broth from a cube and some wine?

I plan to use the platesetter for good indirect heat.

Suggestions?

Grandpas Grub

 
First off I wouldn't use foil. Kind of like taking a shower with a rain coat on, and may as well cook it in the oven.

A drip pan works well.

Take a look at this write up by thrideye at Playing with Fire and Smoke Prime Rib cook

No foil and this came out pretty juicy, caught he juices in a drip pan.





Good eats indeed.

GG

Blue Ridge Smoke

Thanks...how do you keep the juices for boiling away? Most of my other cooks (Turkey, chicken) sees the drip pan more of a solid mass when I'm done. But I've never used a drip pan for beef on a shorter cook before, either...

Hoss

Cube and broth and wine.Cook it neckid.PLEASE pull at an Internal of NO MORE than 120,rest 30 mins TENTED,slice,enjoy.If any DIFFERENT people want it more done throw "their" piece back on til their desire!

Hoss

Elevate it off of the platesetter.Use little feet or foil balls.

Gator Bait

 
Use a drip pan. Raise drip pan up off of the plate setter on some pieces of crumpled up foil. That will help to keep it from getting to hot and drying up and burning. Add a mix if red wine and water to drip pan to catch and flavor the drippings.I would go with 25 to 50% wine, your preference and the balance in water. I would use a bullion cube as a last resort. They are mostly salt and you could ruin your drippings if not careful.
If you have the time you can make a rich stock from roasted soup bones. I have also used Ox Tails and anything else I could roast on the egg for flavor (veal bones are a great addition). After they are roasted to a good color simmer them in a stock pot with enough water (can add some red wine if you wish) to cover with your veggies, carrots, celery and onions (you can roast the veggies also if you wish). Simmer for a couple hours, toward the end start checking your seasonings and add salt, pepper and a little thyme as needed. When it is done strain it and let it chill well in the frig. When cold you can skim the extra fat off the top and you will have a fantastic broth/stock. It may thicken greatly when cold, no problem, that is normal. When you make your gravy/Au Jus add a little Gravy Master Seasoning & Browning Sauce (follow directions). It comes in a small bottle with an orange and brown label and can be found in any supermarket. It is a great stuff.
This will give you the perfect base for what ever you want to serve on your roast. I sounds like a lot of work but it's not to bad and taste awesome. Want plenty of chicken or turkey gravy, you can do the same thing, just roast wings, necks, backs or what ever of what you are cooking. Then use the rich stock for your gravy. Simple! LOL.

Gator

 

Blue Ridge Smoke

I saw some recent posts (including the one above) about the foil balls. I'll certainly give that a try! Never thought about that before, and I really like the idea. I will also look into the au jus ideas you have!

Gator Bait

 
Good luck with it, making homemade stock is some work. If you plan for it it is not so bad. I have done it many times, it is also a great way to start a beef stew or beef flavored soup. It can also be frozen. I worked as a private cook/chef for years and would always take the time, you just can't buy flavor like that in a package. Pre-made stocks may do the trick but will not be as concentrated or taste as good, you can get low sodium brands.

Gator