This past Christmas, all my guests requested another Prime Rib for dinner. Who am I to refuse that. So I started off by ordering a 3 rib, prime grade, standing rib roast from Fresh Market. Fresh Market is a specialty supermarket chain out of the Carolinas. This year they had prime grade as well as choice grade standing rib roasts. Since I only make it a few times each year, I will splurge and get the prime grade. Here are a few pics of it:
I pretty much followed Smokin's recipe in his Prime Rib 101 guide. On Christmas eve, I applied a coat of Worchestershire sauce. Then I sprinkled it with Montreal Steak Seasoning. Please note that I grind my MSS a little more than how it comes as I don't like the grittiness of the larger grind. I then wrapped in food wrap and put it in the fridge. Some more pics:
The next day, I took the roast out and let it sit on the counter for about an half hour. I then sprinkled some kosher salt on the ends of the roast and placed it in my older FE100 at a setting of Smoke (140*) for the first hour. I started out lower to get some extra smoke on it.
At the beginning of the second hour, I changed the setting to 170 to run the rest of the time until it hit an internal of 100*. I took the roast out and turned the temp up to 375*. When it hit 375*, the roast went back in until it hit 125 internal. I removed the roast, wrapped it in foil and put it in a preheated ice chest for about three hours.
Here are the results:
I apologize as I forgot to take a picture of the whole roast before slicing.
All I can say is that this was the best and most tender Prime Rib roast I have ever cooked. With a combination of Smokin's method and a prime grade, it was hard to go wrong!
Hope you enjoy this. And thanks to Smokin for the Guide and the picture help.
I'm going to have to learn to get comfortable with the wet aging. Seems like there might be something there.