Christmas Prime Rib

[ubet]

So, I need to do a prime rib for 10 people on Christmas. I am going to coat it in herb butter, and let it sit in the fridge encrusted in the butter for a week beforehand. My plan is to trim a bunch of the fat off the exterior before it is coated. Was thinking of cooking it around 200 for the duration. My question is, I want the flavor of the crust throughout the meat. Should I melt butter and mix it with the herbs and beef bullion and inject it prior to encrusting it? How can I get the flavor deep and through the whole prime rib?

Thanks


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[Zeeker]

Not really sure what you're asking here. Maybe I'm a little slow. Is the Prime Rib "bone in" or not? It's a Prime Rib, doesn't really need much and 200* is not really going to make it any better.

[sweet_magnolia]

So, I need to do a prime rib for 10 people on Christmas. I am going to coat it in herb butter, and let it sit in the fridge encrusted in the butter for a week beforehand. My plan is to trim a bunch of the fat off the exterior before it is coated. Was thinking of cooking it around 200 for the duration. My question is, I want the flavor of the crust throughout the meat. Should I melt butter and mix it with the herbs and beef bullion and inject it prior to encrusting it? How can I get the flavor deep and through the whole prime rib?

Thanks
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I am not sure what others will say but I say no to injecting a prime rib.

[SMOKE FREAK]

I agree with both of these responses.

Rich has a beef brine that may do the trick for you.
OR the Nekkid brine. That way you could flavor it with the herb mixture.

[Abelman]

I don't know if this will help answer your question but here's a thread I did back in 2009. I still do them the same way to this day. Maybe there's something in there that you can take away and incorporate into your meal.

http://www.smoked-meat.com/forum/showthread.php?t=1691

[L20A]

I agree that the prime rib should not be injected. A good rub and slow cook it to MR and all will be very good. If you want the injection flavor maybe a brisket would work better. I do my prime rib every year in my smoker at 250 after a nice sear. Just my rub and smoke. I have not had better.

[1MoreFord]

You're Not going to get the crust flavor throughout the the roast. If that is your goal then cut it into steaks and you will get closer to your goal.

I would do it at ~250°F and reverse sear if you want to do it as a roast. Maybe sear with a weed burner.

I have done them at 250° w/o the the reverse and it was good but I think the above method would be an improvement.

ETA - Another option would be to have your butcher turn it into a crown rib roast which would be similar to my suggestion to turn it into steaks but yet let remain in one piece and to a reverse sear.

[gmotoman]

Take this for what it is worth, as I am lazy as heck.

Why not cook it low and slow like normal, but make a really nice "HERBED" compound butter to melt over the top for serving?

[strength_and_power]

I recently did a prime rib roast that I bribed in Rich’s Moojus beef brine and made a herb butter ( softened salted butter, salt, pepper, minced garlic and chopped fresh Rosemary and it turned out great. One thing I’d do different, I would put the roast into the smoker straight from the fridge to lengthen the amount of time the roast gets smoke. 120-125* comes pretty fast. You could make your herb butter and reserve some of it as a finishing topping on the individual slices. The rib roast is bottom right




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[Slanted88]

Got my Moojus from Rich...doing a 9# PR in his brine then on the smoker...He assured me it would be good...if not i'll travel to give him a wedgie! Jim Beam may be involved...

[Richtee]

A brine will help. If yer interested there may be time.

[Richtee]

I agree with both of these responses.

Rich has a beef brine that may do the trick for you.
OR the Nekkid brine. That way you could flavor it with the herb mixture.

I was a bit late..but yeah..to either.

[Richtee]

Beam may be involved...

That’s the Gar-un-tee of a good roast young man!

[ubet]

I talked to a couple chef friends of mine, they said to catch drippings in pan, reverse sear whole thing, cool, slice into steaks, quick sear/blacken those with the drippings. I didn’t get a chance to read everyone’s comments but will try tomorrow out the next day. Been a long week for me


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