Garlic & Herb Tomahawk Prime Rib
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- Опубліковано 20 чер 2024
- Garlic & Herb Tomahawk Prime Rib
Prime Rib is a classic Holiday meal. In this recipe we will create a garlic & herb crusted smoked prime rib that is fit for a King!
"Prime" rib doesn't mean it comes from a Prime grade meat. You can make prime rib from a Choice grade cut. In fact, it's more affordable and turns out fantastic.
Whether you choose a Choice or Prime grade cut, there are several different types of roasts to create the perfect prime rib; bone-In, boneless or standing rib roast (bones are removed prior to the cook and re-attached with butcher's twine during the cook process.) Each have their own advantages. In this recipe we will be smoking it as we are focused on the presentation from the frenched tomahawk bones.
Recipe: www.meatchurch.com/blogs/reci...
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Mill Scale 94 gallon offset smoker: millscale.co/
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About Meat Church BBQ:
Welcome to the official Meat Church BBQ UA-cam channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #PrimeRib #SmokedPrimeRib - Навчання та стиль
"... if you want it well done, Unsubscribe... 'cause you did it wrong"... Preach brother. I grew up on well done.. didn't know that beef had flavor until I moved away and tasted medium rare for the first time... it was, for me, that "best bite in BBQ" experience you talk about. I've learned so much from your videos - it really has stepped up my BBQ game. Thank you Matt.
That was my favorite remark.
"Measure with your heart." LOVE IT.
👊🏽
I’ve used so many of these recipes I could probably cook at his restaurant. My family loves when I fire up the smoker and put meat church videos on while I cook because they know what’s coming. 😂🎉🎉
“If you like well done you can unsubscribe”
😂😂😂😂😂😂😂😂
That’s awesome
Almost as good as the glove police
Best line ever!
I came here to make this same comment. "Unsubscribe. You do it wrong." 😂🤣
Love that comment.
I mean ..... I'm just trying to show people the light!
@@MeatChurchBBQ its a good thing someone is, they might as well eat a used work boot
Love the “money shot” at 10:10. I can’t wait to get started on my New Year Day 3 bone tomahawk. More like a hatchet after I trimmed it, but it will work.
@Matt… thank you for this! I followed this recipe for our family and it absolutely crushed. The fam asked for this to be the new holiday meal going forward. Much appreciated.
Looks amazing! Definitely going to try this recipe for Christmas! Just tried your Holy Cow and Holy Gospel on a tri tip AMAZING!!! Thanks for the products!
Just did this recipe for a Christmas dinner. Came out amazing. Thanks Matt. Nailed it
"Measure with your heart." Words to live by!
This is awesome and very well timed. I’ll be trying this method this Friday!
I usually lance my rib 1/2 in deep both directions in 1 inch squares when I do this to let the seasonings adhere and sink in even better! Also ends up looking amazing with a checker board look!
This looks awesome...going to make this over the weekend. Can't wait!
"If you want it well done unsubscribe because you do it wrong" probably my favorite quote of all time
😜
Everything I’ve made from you on my traeger has been outstanding! Thank you for teaching me to cook so I’m not mad at 😂
Great to hear!
I dropped the ball on my family's Christmas dinner yesterday. I was pretty PO'd about it. My family was very forgiving. But I made the paste in this video. I pulled our prime rib from the fridge, and it was partially frozen. Today it's thawed... completely. And the paste sat in the fridge all night. It's like all the ingredients marinated together. AMAZING! Dinner tonight will be delicious. Thank you for this recipe.
Beautiful work Matt!
I have a 10lb prime rib lined up for Christmas. I've been watching video after video trying to pick the best approach. Pretty sure I'm done looking! Thanks!
Fantastic! The one thing I would have done different was sprinkle a little rub on the roast first. I felt like it needed a pinch more.
awesome...great spices . thanks
This video is helpful for me on time and temp, because I have a 24lber going on Christmas morning that I need to get done by 2PMish. Will be seasoning with butter and Holy Cow mostly, but that is just because it's what we like on our grilled steaks.
Season with your heart!! love it 🤘🏼🤘🏼
I tell no lies.
I used this on lamb chops and added rosemary it is the best chops I have had. I didn't really have alot of time to marinate them only 45 minutes excellent. I have used this on Turkey many times but damn it's made for lamb.
Love this!! Now I just need to pick out a good prime rib. Wish I was in Texas but hopefully find something here in Cali. Have a wonderful Cmas and New Year :)
Good luck!
This is awesome thanks for the vid. You should do a grocery store series focused on everything you find on the shelves. Also a week night series that's on quick recipes for dinner.
Good ideas. We have a few week nights (pork tenderloin) and always say we will do more. Need to.
That looks so amazingly good enjoy May the Lord Jesus continue to shine on you your family love ones and viewers have an awesome day
Gonna try this for our family Christmas dinner!! 😊
Bless you for mentioning the Vegas prime rib buffets. I hit that all the time back in the 90s.
Ha ha yes!!!!!!
My next cook! Thank you.
Fantastic
Can't wait to cook mine this weekend. I prefer the butter paste for this cook instead. Its a great Christmas tradition.
Sounds great!
Mouthwatering!!! Getting ready to do one later today.
Epic!!
This will be Christmas dinner. Thanks Matt.
That is awesome. Thanks for the comment JD!
Well howdy! That’s outstanding. We usually do one of these during the holidays. (Christmas) Well done. We laughed hard when you said if you like well done, Unsubscribe! Amen, to that medium/medium rare beef. Thanks Matt.
I need to try!
Meat Church, I am a big fan of all your videos, rubs, and recipes. Thank you for teaching us your bbq techniques. I like this one too and tired it as well. Very excellent taste. However, I have noticed and learned that everyone does not eats rare beef. Since bbq’n for my fellow service members overseas, I have cooked my prime rib just like a brisket. Utilizing your techniques. It came out very well and tender that my 2 year old can eat it. How about dropping a video prime rib cooking it brisket style?
Made a boneless prime rib for Christmas with this herb crust, amazing. Went way quicker than i anticipated, 12lb done in 4hrs at 250. This is a do over for sure, thanks Matt!!
that looks 🔥🔥🔥🔥
I ain't mad at you for not being mad for putting all that garlic and goodness on that bad boy! Good lord that looks amazing!
I didn’t know Texas had a lil town called deliciousville with a meat church in it. Looks awesome and mouth watering great job.
HAHA.
Can't wait to try this! Any tips on making an au jus with this?
Big fan, got an early Christmas gift, a pitboss pro 850, about to make this for Christmas
Top Shelf Baby! Awesome!
Yessir!
my absolute favourite right there. I usually do a very heavy dry rub but thankfully my youngest has my taste for beef and garlic finally so darn right I'll be giving this rub a go over the holidays. Damn fine work as always Matt !! (I almost licked the monitor that looked ridiculous)
Love it.
I cook Wifey Prime Rib for New Year's Eve. But this looks like a lovely way to do it.
Awesome.
Looks Awesome ! Own lots of your seasoning too. Love 'em. So I bought what I needed seasoning wise to do what you did in your "Smoked Prime Rib" video. Then this came out. lol. In your opinion, Is this flavor profile much better ? Im looking to do this for Christmas Eve Dinner. Im sure neither will disappoint cause I've had success with your other recipes but is this one the clear winner ? I'll save the W Sauce, Meat Church Garlic & Herb and the Holy Cow for the next one !
I'll be making this Sunday!
Cheers!
I love and hate your videos. Love them because there awesome and hate them because I can’t have a piece of the Prime Rib! Keep up the good work!!!
LOVE THIS COMMENT!!! Thanks Ed.
Love the way that you did that prime rib. Would love to see you do a video you probably did already but fire management on your meal scale you never talk about or show. How do you maintain that 250 in your in your mail scale all right merry Christmas
I ordered a 44 Farms prime rib for my Mom's bday. Had to call and cancel my order as it was never shipped when I was told multiple times I would have it on time.
Not a typical experience from them. Sorry for that.
Hi guys, I’m a fairly new subscriber to your channel, (about 6 mos or so) and I was in my local butcher shop recently looking for a spice rub blend, when I found yours. I couldn’t believe it when I saw your “holy cow” spice rub. I got it, took it home and made pulled pork sliders, in a word, DE-f’ing-LICIOUS!! I can’t believe how good they were. Thank you gentlemen,
(John from California)
Thank you John and thanks for being here!!!!
I just changed our menu for Christmas; firing up the offset to do it this way for sure!
Matt, love all your rubs and videos. For this recipe, we love Worcestershire sauce, what do you think of slathering with this before putting in the rub/sauce you recommended? Also, what happened to the Pecan rub, we loved that with chicken but appears you don't offer it any longer?
I usually use butter as my binder. Just get it soft and mix everything in like you did. I'm curious to try the dijon mustard method, though!
@Brad Daniel, I do the same i season heavily, then lather with Kerigold butter that's softened and mixed with minced garlic, seasoning, rosemary and thyme. I also run a small Lodge cast iron basting bowl with Kerigold and garlic in the smoker and baste on as the initial butter runs off.
Two days ago I followed this method and seasoning combination on a small 6.5 lb standing rib roast. The meat itself turned out great. But I have to say when I do it again I will return to my salt, pepper, garlic, Cajun seasoning rub. That’s just taste preference. The smoking method is right on!
I was just thinking of how good is will be replacing the mustard with butter.
Yup, making this for Xmas. Good stuff as always
Fantastic!
Awesome!
My mouth is watering.,...
Matt, last years was soooooo good. Which one did you like better last year or this years?? I bet they both damn good though!
OHH I'm trying this. Thanks.
Enjoy!
You guys always have the BEST Thumbnail's. 🤪
Thanks!!
I’ll be having that for Christmas.
Merry Christmas!
I do a similar rub on our standing Rib Roast..
I like creamy horseradish added to the rub.
Enjoy the channel here in Northern California…
Killer!!!!!
Great looking rib roast. I will have to try your slather
Enjoy!
I'm doing pretty much the exact same thing for Christmas eve with a little bit more of a Montreal seasoning. Question, you ever try this with a pan of water in with it over to the side? I'm finding that if I go with a little water in the smoker on a piece of meat this big including brisket and throw my leftover herbs and a couple garlic cloves or whatever it helps it crust/bark up nice along with whatever your spray game is... And if nothing else makes the aromas even more ridiculous around the smoker. Traeger Ironwood 885, Northern California here. Thoughts?
Bravo!!
Thanks!
Gonna be our Christmas Eve recipe. Won’t be smoking it…….high of 10. But this looks just amazing, and thanks!
Cheers!
Missed you last Wednesday man. I look forward to these.
Our video crew was dealing with illness. We're back!
@@MeatChurchBBQ Glad everyone is feeling better. Can't wait for the next video!
Always looking good. Looking to stop by Wed the 14th to check out the shop
awesome!
Wow nice job once again Matt!! First take and hit...120F! GO BOYS💙
Not my first rodeo. ;)
@@MeatChurchBBQ When are the Meet Church hands on lessons being held at your lake house😂
"I can't be mad at that" needs to be on a t-shirt. Looks mouth watering
Has to!
That looks amazing man! I finally got my wife to enjoy a little pink in her steaks a few years back.
No unsubscribing needed on my end…lol!
Nice.
...pardon me a moment while I get the mop to catch all my drool!
Damn, that looks incredible!! I'm definitely seeing prime rib in the near future!
So good.
This recipe looks fantastic. I’m planning on doing a reverse sear (smoking it on a pellet grill at 225 or so until it reaches an internal temp of 120, finishing it in a 500 oven for 10 minutes), because my family likes the crisp crust on a steak or a roast. I would imagine that fresh herbs might burn at that temperature. Would dried herbs be a good alternative here?
ua-cam.com/video/eyR9oB2qJNA/v-deo.html
Man alive Matt, that looks amazing.
Thank you!!!!!
“More tender than your mothers love”! That’s says enough right there. I think I’m going to smoke a prime rib for Christmas
YESSSSSSS
I use beef base and a bit of olive oil as my binder. TONS of garlic just like this. And a judicious amount of cracked peppercorns.
Damn killing it as usual!
Thanks!
Thanks for being honest about the carry over. I never see the carry over that folks say will happen.
Matt how many do you think this size roast you did would feed? I’m doing one for Christmas dinner this year for my in laws. Love the videos!
Man this would feed 3-4 families. I usually do a 3 bone for 2 families. Most people (not me) eat 1 slice.
Love the rub you put on it, more garlic please, lol and Matt have you ever put some garlic wedges into the meat, sure you have. I made a little tube , sharpened the end, put a little plunger inside it, spear a piece of garlic, push it into the meat then push the plunger in, wa-la, incredible . Now that you got me starvin for a PR. Yours looks incredible
Epic idea.
Making me hungry Matt just by watching!!!!
That is my goal.
Doing this for a second year. This was a home run last year
Should I apply this paste overnight?
Matt, could I use this herb and oil rub with a standing rib roast which has been sliced and ribs tied back on? I’m wondering how it does on the part of the roast that is not exposed.
Matt, which did you like better-the one basted with W sauce or this one? Can’t go wrong with either!
Trying to figure this out based off his bite reaction lol, both look amazing
Oh man!!
I did this recipe today on my new Traeger and it didn’t get hardly any bark. Could it have to do with the cut of meat itself? It was delicious but wanted that same bark
damn! looks awesome Matt
Thanks!
Doing a 6 pounder for Christmas. Can’t wait
AWESOME!
My dad is not a big garlic guy and I'm smoking a tomahawk for xmas. What other rub in your lineup would you suggest?
my mouth is watering just watching this. BTW , i just ordered from 44 farms too.
Enjoy!
What about the au jus? Horseradish sauce? I’d like to see some content about the “accessories” to the holiday meats. Dress up that beautiful meatball with some jus and creamy goodness!
Great vid!
The horseradish cream is in the recipe.
How long do you prep your roast? I've seen things like let it sit uncovered in fridge for 3 days from Alton brown. I have an 11lb standing roast that I will be doing for Christmas. And the prep is just as important as the cook/season.
That is probably a dry brine. I usually heavy salt for 1-2 hours. Rinse, then apply this seasoning or slather and let it sit for 4 hours.
Any idea how much this one weighed? I’m planning a 10 pounder for Christmas…trying to figure how long it will take.
I love 44 Farms meat! Thanks for letting us know about them
It’s great!
Hey Matt I was wondering if you ever Injected a prime rib before. This herb blend sounds awesome if every bite had this in it, or would it be better to make a dip out of it like they do with horseradish?
I have not. I don't think a choice or prime grade would need it. Swipe it in my horseradish cream (in the recipe in the description).
How far in did the garlic taste/seasoning go in?
Matt: that's one fine looking prime rib which I'm planning on doing soon - that Tequila don't look bad either! Cheers Roy
Cheers!
Merry Christmas pard …
"Measure with your heart"
that's why there is cholesterol medicine 😁
great video, will definitely give that a shot 👍
There is a pill somewhere!
Will be doing this for my Xmas dinner thank you sir 🙏
Happy holidays!
OMG……..yes sir…..that is money💥👍🔥🥃
YESSIR!!!
I GOTTA HAVE IT!!! #comin'up
If I finished my cook at 120° and needed to travel 30-45 minutes to my fathers house, what would be my best option to retain the best presentation?