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First Prime Rib and Leftover Steak Sandwiches
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Smoke Em If U Got Em
Posts: 31
With the tips and advice on this forum, as well as the reverse sear post on nibblemethis, I decided to try my first standing rib roast for a family get together at my place. Picked up a 7 lb roast, had the butcher cut off othe bones then tie them back on. I feel like this was more for presentation than anything. Set it uncovered in the fridge overnight.
Set Egg to 250. Indirect with platesetter
legs up. Seasoned with dried minced garlic, kosher salt, and coursed ground pepper. Drip pan filled worth beef stock, smashed cloves of garlic, and a couple sprigs of rosemary.
Took about 3 hours at 245-260 until it hit internal temp of 125. Pulled to let rest while I removed the platesetter and got the temp up to 550. Also removed the bones and then threw them back on for a quick char. Sear the roast about one minute per side.
Got a little thirsty while we were waiting for it to rest before slicing.
Plated with Paula Deen’s twice baked potato casserole, French Green Beans with shallots, and sautéed shrooms.
The Prime Rib was a hit with everyone. But the leftovers really were spot on. Got some fresh rolls from Publix and used the Au Jus for dipping too! Thanks for looking!
Set Egg to 250. Indirect with platesetter
legs up. Seasoned with dried minced garlic, kosher salt, and coursed ground pepper. Drip pan filled worth beef stock, smashed cloves of garlic, and a couple sprigs of rosemary.
Took about 3 hours at 245-260 until it hit internal temp of 125. Pulled to let rest while I removed the platesetter and got the temp up to 550. Also removed the bones and then threw them back on for a quick char. Sear the roast about one minute per side.
Got a little thirsty while we were waiting for it to rest before slicing.
Plated with Paula Deen’s twice baked potato casserole, French Green Beans with shallots, and sautéed shrooms.
The Prime Rib was a hit with everyone. But the leftovers really were spot on. Got some fresh rolls from Publix and used the Au Jus for dipping too! Thanks for looking!
Richard
large BGE, Birmingham, AL
Comments
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Damnnnn. Yummly
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Nailed it, can’t wait to do the same!
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Well, mighty strong right there. Kind of humbled my ham cook in a hurry.
Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum. -
Now, I am going to cook a roast to make samiches.....you guys are killing me. Looks great!I drink cheap beer so I can afford good bourbon.
Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22" -
Now that is how to get it done. Congrats on nailing right out of the gate. Most impressive.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
That looks perfect; congrats!Eggin' with a Large and SmallTwin Cities, MN
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That looks yummylicious. How was the Artemis? I first had that at a dinner at the Ahwanee in Yosemite. 2001 seems a bit on the older side, but Stag's Leap makes some great wines for aging. Cask 23 is fabulous, as is SLV. Not a fan of Fay. I once ran out of gas at Stag's Leap. I called Triple A and asked if they could bring out a few gallons in an hour or two.XL BGE in San Jose, CA. Also a Pit Barrel Cooker, a Cal Flame P4 gasser, and lots of toys including the first ever Flame Boss 300 in the wild. And a new Flame Boss 500.
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That looks amazing- what a great job! I have the same griddle- had it installed about a year ago and and have not yet gotten into a rhythm with it. Thanks for the idea!! Posts like this one is why I haven’t given up on this forum with it’s increasing amount of off topic nastiness...Charleston, SC
L/MiniMax Eggs -
Good call on the sandwiches. We always make Philly Cheesesteaks with our leftover roast and they are amazingMichiana, South of the border.
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Thanks everyone. It really was delicious both as a roast and as a sandwich. My family is still talking about it. Hope everyone has a merry christmas!
@Yno, the Artemis was good. It may have be a few years past it’s prime, but us novices couldn’t tell any different. Have a handful of bottles that may be getting on the old side, but all I can do at this point is keep opening them! CheersRichardlarge BGE, Birmingham, AL -
Outstanding cook and pics. And yep, keep opening the wine bottles.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Really, your first one? Outstanding!!
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Wow do I hope mine turns out that good. Awesome cook!
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Oh my my... WowCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Can’t be done any better. BRAVO!!!!!!!
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@Fredb, yep this was the first one I ever bought or prepared. The reverse sear method is relatively easy, you just need a remote thermometer and to be a flexible with the finish time, as we were not sure how long the whole process would take.
Richardlarge BGE, Birmingham, AL -
Gawjus Sammie’s.....and toast.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
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Great cook and great sammies! I'm doing the same with some tenderloin I cooked for Xmas dinner. Also, I recognize that Wolf flat top -- had that unit installed in the kitchen we renovated earlier this year. I use the sht out of the griddle. How do you like yours?It's a 302 thing . . .
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As to the griddle, I’ve only used it a handful of times and my favorite has been Smashburgers. The kids like pancakes on it too. I wish we had room for the model with the double griddle, the extra space would be ideal. What all do you typically cook on yours?HendersonTRKing said:Great cook and great sammies! I'm doing the same with some tenderloin I cooked for Xmas dinner. Also, I recognize that Wolf flat top -- had that unit installed in the kitchen we renovated earlier this year. I use the sht out of the griddle. How do you like yours?
Richardlarge BGE, Birmingham, AL -
Looks fantastic. I'm going to try my first prime rib soon.
Weber Genesis CP310; Weber Q1200 (camping); LBGE.
"If you haven't heard a rumour by 8:30 am - start one"
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Great pics of a well-done cook.
Egghead since November 2014, XL-BGE & ET-732SmobotLiving near Indy36" Blackstone
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