Forget the Oven, This is How I Make a Prime Rib Now

ribs are so good and absolutely one of my favorite foods of all time, but smoked ribs are next level, from that delicious herb and garlic crust to those slow smoke flavors,

this

right here is going to be ridiculously delicious, but first we have To start by making the garlic and herb bark sound good, let's smoke, so when it comes to herbs, I like to use a combination of thyme, rosemary and parsley and of course a bunch of garlic. Now you can swap or even add some things like oregano or sage if you want now if you just have dried herbs they will work, you might lose a little flavor but it will still be absolutely delicious.

Well now when it comes time to cut, I always say

this

if the twigs and stems. they are very light and not too thick and very young, they are great to use, they have a lot of flavor so what I do is I just group them like this and then finally I mix them together so I'm looking for three tablespoons total of Finely chop the fresh thyme when is ready, we'll just set it aside in a bowl, throwing this to the side and next will be the rosemary, now these stems are too thick and too woody so we just want to remove those leaves, what I do I just hold it So.

Pinch at the top and pull down, simple as that, then we chop it finely and just like the fresh thyme, I would like three tablespoons total of fresh rosemary when you chop it, be careful. Since those leaves are going to want to fly everywhere, we're going to put them in the same container with the thyme and last but not least, I have some fresh Italian flat leaf parsley. I just like to bundle it up and roll it up. and then chop it finely and repeat the process again looking for three tablespoons in total. Then I have some garlic, I'm going to grate it on a grater or fine grater or on a microplane if you have one.

I'm looking to get it. 15 finely grated cloves. Alright, the urban garlic rind mixture is almost ready. What we're going to do is add a little bit of good extra virgin olive oil, probably about a quarter cup. Now the consistency we're looking for here is probably like a thick but still spreadable chimichurri sauce, yeah, this looks really, really good here and we're not going to use all of this either, we're going to reserve maybe like a third in a separate bowl because it What we're going to do is add this extra at the end when we're completely done smoking before it rests.

I'm telling you right now that the flavors are going to be amazing. Also, what we want to do is add just a touch of red wine vinegar. This just a tablespoon should be enough, some of that acid will go in very well and cut through the meat when it's resting. At this point, I'm going to exit. I'm going to preheat my smoker to 225 to 235 degrees Fahrenheit and then it's Thai Rib, my friends, I have an eight pound boneless rib roast that you can do bone-in, although it will take longer to smoke, it has great marbling, it's top quality and This, my friend, is going to be great. delicious when it's done, so what I'm going to do is just transfer this big old brontosaurus ribeye roast to my cutting board.

We want to trim a little bit of the fat on top, but obviously leave a little bit because there's a lot of flavor there, so very delicate and smooth, some of it you can just lift with your fingers like that, which

make

s it very easy to trim it down. below and cut. Another method I like to do is to scrape it off with the sharp part of my knife like that. not cutting into the meat and just scraping off the FED is a great way to do it and one of the main reasons we do this is to help create that really nice crust if you remember my smoked brisket or even my pork shoulder. you want that outer crust, that's what

make

s it so delicious in my garden we need it, you have to have it, so keep cutting off that bottom, it's got a lot of nice pillowy fat on the bottom, but don't you dare throw it away. because it's amazing to make beef tallow, so I feel really good about where we are with this rib still with plenty of fat for flavor and just enough trimming to help create that amazing crust, okay?

Now what we are going to do. What I do is join our rib now. I do this with every large piece of meat. What it does is help the meat maintain its shape and helps seal in the juices and flavor. I promise you that once you do it, you will never go back. I do. Honestly, with all my big pieces of meat, so here's what we do: We buy some long butcher's twine. If you can't find this at the store, just ask the butcher and say, "Hey, I need 10 feet of butcher's twine, he'll give it to you." free, no problem, okay, that's how you do it, we're just going to put it under one side of our first roast.

I'm going to tie a double knot real quick just to get it in place and hold it so I can tie the next knot, okay this is what we're going to do, we're going to get about an inch to an inch and a half closer here. same, put your finger down and then wrap the long part of the butcher twine underneath and then just run it under the loop like that and then just pull it so it's nice and tight, this is perfect, we do this all the way , then I turn it over and I like to go under every two strands that I wrapped.

Get it all the way, there will still be a good amount of butcher's twine left from that initial knot, then I just tie a double knot and cut off the excess, this looks amazing. Okay, now for an incredibly important part of this and that. you're seasoning it, so I'm going to transfer it to that plate so the oil, salt, and pepper don't get all over the cutting board, so first we're going to add about two tablespoons of olive oil. Up to the top you can use any neutral flavored oil or even beef tallow. It would be great here, rub it on the sides and all over and then after you flip it over, add another tablespoon of olive oil and rub it generously all over.

This will help our salt. and pepper now when it comes to seasoning, this is so important that we need to season it generously so that when you take a bite into the center of this rib when it's cooked, it's seasoned and it's delicious, so don't be cheap here, okay? I want between one and a half and two tablespoons of sea salt total. I know it's a lot, this is a huge piece of meat, so we're going to season it a lot on all sides and once it's there we're also going to feel it when I mean all the sides, I also mean the sides of everything, then for the black pepper, we'll probably use about a tablespoon total, same type, season it on each end and side, we'll pat it in as well, this looks perfect.

Remember that meat loves salt and pepper. Dr. Chef Parisi is almost finished. The last step before you put it in that preheated smoker is to add that delicious garlic and herb mixture and exactly the same thing we did with the salt and pepper that we're going to add generously. rub this all over the sides and don't

forget

to flip it over and do the bottom, all of this will provide a lot of flavor and then at the end remember we're going to keep a little bit on the side and we'll finish it off with this here, it looks fantastic And look, I get it.

Beef is incredibly expensive, but it's very much a once-a-year type of barbecue, and that being said, there are many different grades of Choice Prime ribeye. fed very well, now my personal opinion is that this thing is completely covered in seasonings, garlic and herbs and is slow smoked, so it's not worth going overboard and getting some kind of 50-100 pound wagyu beef, it's much better get a cheaper quality, like a premium, grass-fed, or even an option. I promise you it will still be absolutely delicious, so let's flip this fat lid right up and then we'll head outside to that 225 degree preheated smoker, open it up.

Add the ribs on top. I'm going to put them on the top rack. It doesn't matter if you put it on the bottom rack. Whatever you want to do, I'll put it on the top rack, although for a reason scrape off all that goodness first. Take it off the plate, put it on top, don't waste any of this. I'm going to put a disposable tray underneath to catch all the grease. I have a plan for it later and this is also very important that you definitely want. invest in a good thermometer if your smoker doesn't already have one built in go to the center this will give us a good reading we're trying to get it to a hundred degrees Fahrenheit internally and that's why I like to start with a cold piece of meat Many people It says to bring it to room temperature, but I want as long as possible to infuse that smoke and 100 degrees is only 60 degrees from where I am now and from the look on Comey's face I can tell not everyone has done it. a smoker and if you don't worry, I have a great bone-in roast rib that you can make in the

oven

, super delicious, I know you love it, okay, let's hang out and I'll leave.

I'm going to come back and show you how to make an au jus from scratch, so it's only been an hour, but I want to take a quick look, you can see the fats are starting to form, the crust is starting to form on the outside and the smell of this is so good, so what is smoked rib that reaches about 75 degrees Fahrenheit internally? I like to start like you and very quickly, don't even worry if the smoker temperature goes up and down around 225, even if it goes up to 250 don't worry, we'll be in good shape, okay, there are many different ways to make auju, like this This is how I do it starting with mirepoix 50 onion 25 celery 25 carrot what we have to do is just cut it into medium dice I'm going to quickly cut the ends of a yellow onion, you can also use a white or sweet onion, cut it in half, remove the outer shell and then cut it into medium cubes.

I'm just going to use a medium sized carrot, peel it quickly remember. save those peels later in the freezer for the broth, when you have enough, go cut this into medium dice as well and then I have a rib of celery, the same cut into medium dice, all in the same bowl, then I have two cloves of garlic that I'm just going to give. a very quick smash that helps release a little more flavor, all in that bowl in a small Rondo pot. I'm going to add two tablespoons of unsalted butter so you know it would be even better than sautéing in butter outdoors. and steal some of that rendered fat that's in that pan under the rib, all that deliciousness dripping in there, it's definitely more classic to use if you can get some, if you can't butter will work once it's all melted and sizzling let's add our mirepoix and stir frequently, it will take between 15 and 20 minutes over medium heat, adopt the position with your hand on your hip while stirring until it is well browned and that excellent, let's deglaze with half a cup. of red wine, you could use Cabernet Sauvignon or low Bordeaux or even Shiraz.

Okay, we're going to cook this until all the SEC, which means it's almost gone, so all the wine is almost absorbed. We're going to add four cups of good meat. broth I have an amazing recipe for you to make at home. Let's turn the heat up a little more to medium high, bring it to a boil, then I'll turn it down to medium low and let it simmer for about 10 minutes. I want to reduce the amount of liquid by about a third at this point. I'll just strain it through a fine mesh strainer or shinwa, even better if you have one directly into another pot.

I like to press those vegetables that are there. Remove as much liquid as possible, it will be very tasty. Back on the heat, let's season it a little more. I have a tablespoon of Worcester sauce, let's add it in there and then let's go. to season it well with sea salt and freshly ground black pepper. Now this will be our au jus. We're going to dip our steak here so it's incredibly seasoned and flavorful. Stir it. Try it to see if you need anything. otherwise remember the season Once try twice, it's okay so that the auju is almost finished.

I have another awesome trick, but I can't do it all the way now that the smoked rib is at 100 degrees Fahrenheit internally, let's get the heat going and get this moving so it browns beautifully on the top, it's going to move very , real quick, here we go, hold on, we're going to turn up the heat to 500 degrees Fahrenheit, this will allow everything to brown really nicely, almost like a single reverse sear we're not burning it, we're roasting it, you can see the smoke coming out of there, we're going to take this to between 118 and 820 degrees Fahrenheit once it gets somewhere in the middle, we're ready to get it done so let's go.

Open our smoker again and oh my goodness, yes, this is what we're looking for. We have a beautiful smoky crust on the outside. The taste, the smell is to die for. I can't wait to get into this. Okay, what we want to do is pull. Take out the thermometer, be careful because it's hot, it's been at 500 degrees, we're going to use some tongs and a spatula to remove it, then we're going to grab that pan that caught all the fat from the meat, we're going to add this in there. Lots of fat dropped in there will add an amazing toasted nutty flavor.

I'll explain what a little bit is, grab the meat, let's go in, place themeat on the counter and let's take a look more. I mean, it's just Okay, okay, take that little bowl of rendered fat. We will put it in the freezer for the entire time it rests so that it solidifies. I have plans for it. I keep telling you to wait. Okay, come back. To that meat, remember that a third of that pasta that we set aside we are going to cover this rib all over, that will make the flavors more intense and delicious, so I like to cover it with aluminum foil, although not necessary, we'll let it sit for 15 to 20 minutes during that time, the temperature will rise about 10 to 15 degrees more than that perfect half-baked internal temperature, let's take that. rendered fat chilled from the freezer looks amazing with that roasted nutty flavor with the butter it's known as Bern noisette now I like to finish all my sauces with butter it just provides a lot of body how about we finish this off with a little roasted nutty The smoky flavor This auju is going to be delicious.

I'm telling you what's more than tasty if you don't have that burnt in that butter. Regular unsalted butter will be fine. We expect about four hours in total of smoke. time which is not bad at all and the flavors are amazing, it looks great, the crust on top is exactly what I wanted and I'm telling you right now that we will always come back to these fundamental classic cooking techniques even when they are applied. to smoke, when you put them into practice again and again, it will absolutely improve your daily cooking. Okay, let's get this ready.

Probably the most important thing from the beginning is to remove the butcher twine. Nobody wants floss with their smoked rib. I'm going to transfer this big piece of meat to The Cutting Board to make it easier to cut. It looks great, using a slicing knife or a chef's knife, let's go right to the center and see what we're looking at here I can hardly wait, I hope we're okay here, it was about 130 after it rested, yeah, absolutely beautiful, here this looks so good guys okay don't

forget

to serve this with our tasty aju either. and if you want some creamy horseradish I have a great recipe on my website that you can check out right here oh man this is a treat and if you want to impress some guests I'm pretty sure this is the one that could do it I hope you enjoy it as much as I do and if you love it and want to pair it with something amazing check out my scalloped potatoes, they are so good.

I have a recipe video, see you there.