I tackled a bucket list meal!

Growing up, after we moved back state-side from overseas, my family had a traditional Christmas Eve dinner; Surf and Turf. This is something I continued with my wife after I married. I’d cook up some filet and a lobster tail (or two!) for a huge Christmas Eve dinner. This year however, my wife Stacey encouraged me to tackle something I had been wanting to try for a long time; Prime Rib.

I started at one of my favorite places for sourcing good meat at a good price by going to Sprouts Farmer Market. The Choice Prime Rib Roast was on sale for $7.99 per pound, which is cheaper than the filet we usually get. I’ve always been happy with the quality of the beef from Sprouts and I was excited the roast was on sale.

Choice Rib Roast from Sprouts Farmers Market.

To prep it, I cut the butcher’s string, and carefully trimmed the fat cap off the top of the roast. Some people believe in leaving the fat cap on the roast to contribute to the flavor as some of this fat renders during the cook. But in truth this cut of meat has enough fat through out it to provide ample flavor. Trimming the fat cap off gives you more meat surface to apply flavorful rubs to, to be absorbed into the meat. Once I had the Prime Rib trimmed to where I wanted it, I retied it with butcher’s string to help it maintain its shape through the cook.

Here is my rib roast all trimmed up, and retied!

For the dry rub, I started with dried Rosemary (from my wife’s garden) and dried Thyme. I roughly chopped these and mixed them together before applying them to the whole roast. Then over that I applied a liberal coating of Atlanta Grill Company’s Himalayan Sherpa dry rub. This stuff is ridiculously good and I can’t wait to use it on other recipes! Once I had the rub on the Prime Rib, I wrapped it tightly in plastic wrap to sit in the ‘fridge for approximately 24 hours.

Rosemary from my wife’s garden along with dried Thyme. This was very aromatic once roughly chopped!
Atlanta Grill Company’s Himalayan Sherpa. I can’t wait to use this on a brisket!
Liberally coated in herbs and rub!
Wrap tightly in plastic and allow to marinate in the ‘fridge for approximately 24 hours.

Sometime around 2:45 PM on Christmas Eve, it was time to get the Prime Rib on the smoker. My Vision Professional S Series kamado grill was already prepped up and going from having done seven turkey breast in the morning. All I had to do was add a few pieces of smoking wood (Apple and a little Hickory), set my BBQ Guru CyberQ temperature controller to 250°, place the Prime Rib on the grate and insert a temperature probe into the center of the roast. On the lower grate, I had a pan of carrots, onions, and beef broth positioned to catch the dripping from the roast, for my wife.

All ready to go!

I went back in the house and prepared a spray bottle with 2 tbsp of Apple Cider Vinegar and 1 cup of water. I spritzed the Prime Rib every 30 minutes with the cider vinegar mixture until it was time to remove it from the smoker. This led to the roast having a very nice, dark finish!

Hit it with some cider vinegar and water for a nice rich, dark finish on the outside.

At 5:20 PM, the roast had reached an internal temperature of 128° and it was time to pull it off and wrap it. I was aiming for a medium rare center, but I think the next time I will pull the roast off somewhere in the area of 120° to 122°. I wrapped the Prime Rib in pink butcher’s paper and set it in an empty cooler to rest for approximately an hour.

It’s ready to come off the grill…
…and go into the cooler to rest!

While the Prime Rib was resting, it was a great time to get the rest of the meal ready. My wife made cheesy scalloped potatoes and Caesar salads. I boiled, and then broiled, a lobster tail for myself and prepared some drawn butter. Then, it was time to carve the Prime Rib!

I was a little nervous at this point because I had never prepared one of these and I wanted to carve it correctly, but I also wanted it to be cooked properly. I started by slicing the rib bones out from under the roast; these were set aside to use later. Then, using a knife a good friend made for me, I sliced the Prime Rib to serve and was rewarded with a perfect pink center.

The rib bones were sliced out first.
I was rewarded with the perfect pink center!

I was thrilled with how this Prime Rib came out! It had a very rich flavor from the bark on the outside and was meaty and juicy on the inside. I will definitely prepare one of these again!

Beautiful!
It came out perfect!

The meal came out great and was very filling! I can’t wait to try it again!

Caesar salad by my wife, Stacey.
My Prime Rib plated with cheesy scalloped potatoes by Stacey!
This was a great spread!

The take aways:

  • I’m kicking myself for not trying this before!
  • It was actually pretty easy and not all that work intensive.
  • Nothing beats good beef for dinner, unless it’s good beef served next to lobster!
  • I hope everyone had a wonderful Christmas and/or Hanukkah, and that everyone has a great New Year!

1 Comment

  1. Very fine looking cut of beef. It appears to be sliced extremely well, you seem to have an exceptional piece of cutlery there.

    Like

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