Garlic Butter Crusted Standing Rib Roast (Prime Rib)
Prime Rib is probably one the best cooks you can do on your smoker.
It's rich beefy flavour make it a go to at many restaurants so let's bring this one home.
We've given this one a 'Gospel Kick'. We're going to season and slather in garlic butter so all those great flavours impart the prime rib.
For this cook we are using a 4 bone Prime Rib Roast. They range in weight from 10 - 12 lbs.
Today we're using our Traeger Timberline 1300 pellet grill at 225 degrees
We'll include some links below for various products for this cook.
12 lbs 4 Bone Prime Rib | 5 Hour Cook | Hickory Pellets
The night before is the perfect time to trim, prepare, and season your prime rib roast.
We're going to 'French' the bones, so you'll need a small pairing knife to work your way around the bones to remove the fat. It may take a bit but be patient, it makes a nice presentation.
Most come already trimmed but still have a thicker layer of fat on top. We need to make sure it's trimmed to 1/4" thick. Also we're going to trim the roast to about 3/4 off the bone. There are a couple of reasons for this. One, we can now season the entire meat section of the roast and two, this makes it much easier when getting ready to carve when done. This is a simple process but take your time. We want to preserve as much meat on the roast. Take a flexible fillet knife and angle it towards the bone and trim down pulling the roast away from the bone. Continue until you are about 3/4 down and the roast is easy to pull away from the bone. Don't cut the bones off.
Now we are going to season using Lane's Brisket Rub first applying evenly to the entire roast. Now season again with Lane's Ancho Espresso Rub. Make sure to apply a nice even coating of both rubs. You can go moderate here. It's a large cut so it can take the rub well. Also make sure to season by pulling the bones back to get the entire roast.
Using butcher twine tie the bones back to the roast.
Wrap the entire roast in clear food warp.
Place in the refrigerator overnight.
MORNING OF THE COOK
Take the roast out of the refrigerator about 1 1/2 hours prior to getting your smoker on. Give yourself time to get your smoke to temperature. 225 degrees.
Remove the food wrap and place the roast on a cooking cooling rack. This makes it easy to get on and off the smoker.
Now's the time to make the garlic butter we are going to cover the roast with. Take 2 sticks of non salted butter and bring to room temperature so you can work and mix easily. Chop 8 cloves of garlic and mix into the butter. Now you can add some rosemary. 2 - 3 sprigs. Mix well and cover the entire roast.
Now we're ready for our smoker
Place the roast in the middle rack of your smoker and insert the meat probe and set an internal temperature notification to 100 degrees. We are doing this so we get notified that we're close.
Once we get to 100 degrees we are going to get our smoker up to 400 degrees so we can put a nice crust on the outside of the roast.
Pull off at 120 degrees for medium rare. It's going to carry over and reach 125 to 130 degrees which is perfect medium rare. Tent with foil and let rest for at least 30 minutes prior to slicing.
THE MOMENT OF TRUTH
Now that you've let it rest for 30 minutes it's time to carve. First we are going to cut the butcher twine and remove. Then we will pull back the rib bones and remove. Keep them. They're great eating and make a nice presentation on the platter. Slice the roast and serve your guests their choice. Medium will be towards the outside and medium rare towards the middle.