Yes clearly I pronounced Wagyu with the g in the back. My bad. I’m not good at pronunciations, never have been. I’m getting old, and stopped caring 😂😂.
I've been a pitmaster for about a decade, and a more general purpose executive chef for about 5 as well, and I've seen numerous other videos on this done by pitmasters. Watching you, I kept thinking, "I feel like I'm back in culinary school." I truly appreciate seeing someone bringing more classical techniques into their BBQ. Made me realize how often I default to pitmaster techniques when I go to BBQ, and forget the basics I picked up in culinary school. I was going to do a Prime rib for my guests this week, and wanted to do something special. It's a roast I've never actually smoked, but baked thousands of times. You're right, I just need to treat it the same, with the added element of fire management. Awesome video.
we did this yesterday, Smoked it in my Ole Hickory Pits CTO with white oak - did it like your video to the letter. put it in our convection oven to 120 - pulled it -- left the probe in, it climbed to 130. Next time, I will cut into it at 125. I never dreamed it would go over 5 degrees. it had the bones - I bet that had a little to do with it. It was Magnificent --- I think I was equally excited about the Au Jus - magnifique! thank you for this - and the video production was superb. thank you, thank you!
I made this yesterday, for about 12 guests, for the Super Bowl. It was a huge hit! By far the best prime rib any of us had ever enjoyed. Thank you, Billy, for always making my culinary experience better!!!
I made your recipe to the letter for Christmas dinner. WOW!!!! It was a HUGE hit and I took all the credit. haha The flavors were amazing and your horseradish cream was also loved by all. Thank you! If anyone is hesitating to make this...don't!
Nailed it. Christmas dinner and decided to give this method a try. I appreciate the video and the tips. This was a home run for the trial run on the new pellet smoker (always favored propane and wood). 9 plus pounder took 5 1/2 hours including resting, but it was 10° outside and snowing. Had butchers string on hand. For those that don't have a regular local butcher, just order a ball of butchers string online and you'll be ready. It definitely gave it a great shape, so don't skip this step. I mixed butter with the olive oil, rosemary and thyme. I'd recommend it...soften a stick of butter and it will mix in nicely. Lots of compliments.
Love love love your video! Great info for the novice and experienced chef. I picked up a few twists and saved your video for reference. I BBQ a rib every New Years Eve. I would have trimmed more fat and silver skin and prefer to BBQ on the bone but to each his own. Tip for you. I always season the bottom first for anything going into the smoker. That way the rub on top doesn’t transfer to the pan/board when you flip.
OMG, I started doing this last year. Very similar but I don't coat the outside with anything but salt n pepper. But I use rosemary, butter, thyme, garlic, in my process. It's so good. I just called my wife in here to watch this with me. We're drooling.
@Fred Wills Yes sir. I’m a salt n pepper guy myself. I wrap my bone in rib roast in butcher paper, salt, rosemary, and then I smoke it the next day. I leave fresh rosemary between the bones and roast but other than that it’s just salt n pepper on the outside.
Worked at a restaurant in the early 70’s where prime rib was on the menu. They would cook a complete rib bones on in the net it came in. Seasoned with salt, pepper and garlic. I think it was cooked at 500° for the first hour and then at 350 for an additional two hours keeping an eye at the internal temperature every half hour. Drippings were saved on the side. This would come out of the oven around 5:30 in the afternoon and basically it was first come first served. From what I remember we could get around ten servings plus two end cuts (my favorite since it was full of spices) for the dinner hour. Most individuals wanted it without the bone but we did have one customer who insisted the bone be left on. Bones were also put aside for later use. Most often we had end cuts left over and these were put on the side as well. What happened with the items put on the side, Friday mornings the stock pot came out and it was filled with onions, celery, carrots and garlic and left to brown in butter. After which the left over end cuts and bones were placed in the pot and it was filled with water and allowed to boil for several hours. Dripping were added towards the end and boiled a little while. Seasoned with salt and pepper to taste. It was pulled from the fire and the end cuts were removed and placed on a tray and into the cooler for an hour. The rest of the solid mix was strained out of the stock. What was left was a very tasty au jusè to use on the prime ribs and roast beef on the menu. As for the end cuts we shredded the meat and cooked in bar b cue sauce for the Friday lunch menu. Another very tasty and popular sandwich that was quite popular. Nothing went to waste and we had very satisfied customers.
As a test subject, I have a five pound roast in my Weber Smokey Mountain right now. It's choice but the marbling was fantastic -- it was actually better marbling than the prime graded roasts I had been looking at. (And better marbling than the "prime" roast in the video that quite honestly looked like choice.) Remember though, they grade the cow not the individual cut so you really need to look at the marbling as a prime graded cow can still have an individual cut that is more choice and visa versa. I am using pecan chunks and because my smoker is not some electric equipment where I can set a temperature with a dial, it will be tough to do the reverse sear in it. Thus I plan on bringing it to 115 in the smoker and doing the reverse sear in my convection oven. I'll take it off the smoker, bring it in and cover it, and let it rest for 20 to 30 minutes before hitting it for 7 or 8 minutes in a 550 degree convection oven. I have always cooked my roasts in my convection oven using a reverse sear method with the basic S&P and some garlic powder and they have been fantastic. The addition of pecan smoke and your fresh herbs should make it divine. I'll know in a couple of hours...
@@kenpohanis5211 Oh yeah! Incredible!! Due to some extenuating circumstances, I actually pulled it from the smoker when it was at 118. The final temperature at the time of carving was 132. It came out medium rare approaching medium but not there. It still had some red flowing. It was a few degrees beyond what I was shooting for but closer to what my wife likes so that is probably good. When it was a little too late to change course I realized that the reason I rest before the sear when cooking in the oven is that it takes time for the oven to come up to 550. The next time I do this I will heat the convection oven ahead of time so I can go directly from the smoker to the oven and I will do the rest at the end. I doubt it will make much difference but it could have a subtle effect on the final product due to the second application of the herbs having more time to rest. BTW, for me, this was a test for NYE.
Just to let you know in case you haven't discovered this about your Weber Smokey Mountain since your post... although it's a smoker - and a damn good one for the cost - you can absolutely run it 400+ degrees. I have the 14" version and I do it all the time whenever I need to get chicken skin crisp. The key is increased airflow. You'll burn charcoal much faster than normal to accomplish this, but simply remove the fuel door and carefully reattach it using only the upper clamp mechanism (do not seat the bottom of the door inside the fuel door as you normally would) The clamp should provide you with enough friction to keep the fuel door in place while enabling you to slide it laterally either left or right, like opening a sliding patio door to get extra ventilation, thus allowing additional air to enter the fuel chamber where combustion is taking place. This influx of extra air will allow the coals to burn much hotter and allow the wood chunks to ignite, rather than simply smolder, as the Smokey Mountain was designed to do. The added heat energy from the coals combined with the flames produced by the now burning wood chunks will cause the temp to skyrocket! You'll need to keep adding fresh chunks along the way, but with practice you'll figure out how to let just enough air in and how many chunks needed to maintain elevated temps. Also, I recommend using lump charcoal instead of regular briquettes because it burns hotter. I'm not sure this will work for the 18" and 22" versions of the Smokey Mountain, but the general principle is the same. Increase the air flow and you'll increase the temperature output. I hope this helps.
I just made this for Chrismas Eve dinner, used my Rectec pellet grill....I followed your recipie and instructiond exactly, and it was the best tasting beef I have prepaired. Much appreciated, keep up the good work.
Just cooked this up for Christmas dinner. Best prime rib I've ever cooked! Followed the recipe to a T using a 12lb prime rib. I pulled mine off at 118 degrees and after resting it was perfect like in the video. I Absolutely recommend this recipe. Also followed your recipe for adju sauce after a little tast test I added another cup of beef broth other than that I also followed to a T and again Absolutely fantastic. Will be using this recipe again in the future, thank you for putting this video together.
We smoked our prime rib last Christmas but didn’t season with more than S&P and garlic powder. We’re following this recipe this time (using fresh herbs for sure) and it’s gonna be delicious. Thanks for the recipe and the great video! Merry Christmas!
@@2kChrisPS5 We thot S&P and garlic was fine for the first time. Basically we didn’t know how smoking a prime rib would turn out last yr so we were very cautious. This yr, we know it’ll be great using Chef Parisi’s seasonings. Can’t wait.
Smoked rib roast for Easter using Billy’s instructions and my wife said it was the best prime rib she ever had. Chopping and grating the ingredients are time consuming but so worth it. Truly divine.
Interesting method for smoking prime rib , it made my mouth water just watching the video , going to try it on my guests today .Thanks for making the video . Happy Holidays 😁
Thank you for the recipe. I have an electric smoker, and had to finish in the oven. The au jus was outstanding . I had some extra fresh sage that I bruised and added. Again, thank you and Kee adding new content.
I just bought a traeger and have only done a few things on it... this year for Christmas i told the family that I'll be doing a smoked prime rib. I followed your video and nailed it.... the biggest problem i have is now the damn family thinks I'm some master chef..lol.. it was delicious. Keep up the great video's...
I never oil before I salt. Never had issues getting salt to stick. Also, I always allow at least an hour for the salt to penetrate the meat. If possible 3-4 hours.
@@krypton1982 for reg seasonings, especially fresh, but Never had any issues getting salt to stick to any meat. Salting should be a completely separate step before you add spices. Adding a binder for the spices may be of some use. Salting doesn't need it.
Agree. If you can dry brine for 24 hrs prior to cooking, the salt will have penetrated to the center which is necessary for such a thick cut. Just prior to the cook you can add your oil and other seasoning (don’t add to much salt after dry brining. If you added enough during the brine you won’t need to add a lot or any at all)
Great job there. smoker is the way I always do it at home. On vacay at a resort I just knocked out 2 prime rib in our oven.turned out amazing. I've also been known to use a gas grill on vacation with a foil smoker packet and water in a bowl to keep moisture high
I have a similar approach with a vertices propane smoker. I always use bone in for the smoker, and boneless for my rotisserie with smoke. We also like it a little more done so about 120 to 123. I found the same thing Waugh and other speciality don’t make a difference. Just prime grade or grassfed, although sometimes grassfed is tough since they didn’t age it enough. So I will wet and dry age it myself before. Vacuum seal and put in fridge for 1 week, then take out and dry age in vegetable keeper for 2 days.
Its amazing to watch a trained chef in comparison to the backyard pit masters. I've grilled and smoked meat for years on my Webber Kettle. Looking forward to adding your methods to step up my grill game.
looks wicked good, i have a webber kettle grill and i'm gonna try it in that with the indirect heat. i also have an electric grill that i can move the heating element around so it's indirectm ight try that too. thnx for the show.
Really enjoyed the vid. I do this every Christmas almost exactly the same. Ive never made aujus but after watching this Im going to give it a try. I cook mine on a Weber kettle grill with hard wood charcoal. Weber makes half moon shaped baskets for the charcoal. It usually smoke from 225 to 245f for about 4 hrs.
Just found this! Very timely for my Christmas dinner! Excellent! But, don't cut the prime off the bone! The bone lends moisture and the leftover ribs are fine eating by themselves, with a bit of BBQ sauce later.
A little variance. Cut the bones off so you can season the meat all the way around, then tie the bones back on with butcher's twine before you smoke it. After it's cooked, cut the twine and remove the bones before slicing to serve. HIDE THE BONES FOR YOURSELF FOR LATER. They're the best part.
I love smoked prime rib. Thankfully my brother is a BBQ enthusiast and has his recipe and process down pretty well so we get that for Christmas. I've had VERY good and consistent results doing a prime rib Sous Vide and finishing in the oven. It doesn't bring that awesome smoked flavor to the party, obviously, but is still really good. and a perfect level of doneness all the way through.
Just did this following as closely as possible. Only differences were I used a lone star grillz insulated vertical smoker and finished in a convection oven once it got to 100. It was incredible. I am not typically a fan of prime rib vs. ribeye but this altered my perspective.
Prime rib is so cheap right now on sale we've stocked up, I have about 50 lbs worth in my freezer. It's actually cheaper than seamed eye round in my area.. I experimented last week with smoking a PR and then slicing it to about hand carved thickness and putting in a mushroom and onion drippings gravy.. It turned out amazing. I know a lot of people will cry sacrilege over that but I think it's fantastic.
my crust seasoning is just a little different. I add 2 large shallots, kosher salt and Fresh Cracked black pepper. I also use an untrimmed 107 cut prime rib with the bones still in it and just peal back the fat cap season under it, then lay the fat cap back over it and then roast the whole thing. the fat cap keeps renders down and bastes the meat as it is roasting. the bones roasting and dripping make killer au jus.
Your videos came up. I subscribed. I really enjoy the way the videos are put together and your demeanor, now I need to buy a pellet smoker/grill. Thank you, Chef Billy!
Want to try this... I have a smoker that only goes to 250 max F. Do you guys recommend smoking to an internal temp of 100 then transfer to the oven at 500 for that sear?
@@derfskittlers6125 a 500ft roll cost me $6. 10 feet is 12 cents of twine. If you can’t spare 10 cents to help your customers. The people who keep you in business. He deserved a new butcher
Looks absolutely delicious! We buy our choice prime rib at Walmart...believe it or not! It was $11.97/lb. and it is so full of marbling and very tender! Of course, as with all meats, you have to choose wisely....ask to see more from the back room if need be. We've been buying them since before Thanksgiving and cutting most into steaks. They are seasonal and will probably be in stores until after New Year's. Bone-ins are $10.97! Can't wait to give this wonderful recipe a try! Thanks so much, Chef Billy! Glad we found your channel. We love your presentation. Merry Christmas to all! The "Mrs."
As usual Walmart is more expensive then most grocery stores, I don’t know where you live but almost all large premium grocery chins run choice standing rib on sale during December. Publix is $5.99 until Christmas. HEB and Kroger are $6.49 until Christmas.
Aldi just had their Choice bone in for $7.99/lb. One per customer, so I went to several different stores. They also had rack of lamb at $10.99/lb, picked a couple of those up as well.
OMG!!! I needed a cigarette after watching this and I don’t even smoke. Definitely going to try this method…we usually do our prime rib in the Weber using the indirect method. You and your channel always not only inform but entertain. Thank you for all you do for us. Merry Christmas and cheers from Boise Idaho. 🎄🎄🎄
Last year we had one that was a little bit to big for our smoker so I trimmed the end and sliced 3 one inch thick cuts and grilled the prime rib steaks, they were really good.
Yes clearly I pronounced Wagyu with the g in the back. My bad. I’m not good at pronunciations, never have been. I’m getting old, and stopped caring 😂😂.
FUN FACT: The older you get, the less you give a crap about what others think. 👍🤣
💯
@@ChefBillyParisi I damn sure don't give a s#*t...making this for New Year's Eve at the Hunting Camp.
Apparently, to you budget grade beef equals prime, grass fed and choice? LOL. How about maybe select or choice or no roll.
While you’re at it correct your pronunciation of au jus to oh jus, not ah jus.
I've been a pitmaster for about a decade, and a more general purpose executive chef for about 5 as well, and I've seen numerous other videos on this done by pitmasters.
Watching you, I kept thinking, "I feel like I'm back in culinary school."
I truly appreciate seeing someone bringing more classical techniques into their BBQ. Made me realize how often I default to pitmaster techniques when I go to BBQ, and forget the basics I picked up in culinary school.
I was going to do a Prime rib for my guests this week, and wanted to do something special. It's a roast I've never actually smoked, but baked thousands of times. You're right, I just need to treat it the same, with the added element of fire management.
Awesome video.
we did this yesterday, Smoked it in my Ole Hickory Pits CTO with white oak - did it like your video to the letter. put it in our convection oven to 120 - pulled it -- left the probe in, it climbed to 130. Next time, I will cut into it at 125. I never dreamed it would go over 5 degrees. it had the bones - I bet that had a little to do with it.
It was Magnificent --- I think I was equally excited about the Au Jus - magnifique! thank you for this - and the video production was superb. thank you, thank you!
I made this yesterday, for about 12 guests, for the Super Bowl. It was a huge hit! By far the best prime rib any of us had ever enjoyed. Thank you, Billy, for always making my culinary experience better!!!
I made your recipe to the letter for Christmas dinner. WOW!!!! It was a HUGE hit and I took all the credit. haha The flavors were amazing and your horseradish cream was also loved by all. Thank you! If anyone is hesitating to make this...don't!
Doing this tomorrow for our New Years Eve gathering. You reply has me stoked.
Nailed it. Christmas dinner and decided to give this method a try. I appreciate the video and the tips. This was a home run for the trial run on the new pellet smoker (always favored propane and wood). 9 plus pounder took 5 1/2 hours including resting, but it was 10° outside and snowing. Had butchers string on hand. For those that don't have a regular local butcher, just order a ball of butchers string online and you'll be ready. It definitely gave it a great shape, so don't skip this step. I mixed butter with the olive oil, rosemary and thyme. I'd recommend it...soften a stick of butter and it will mix in nicely. Lots of compliments.
Love love love your video! Great info for the novice and experienced chef. I picked up a few twists and saved your video for reference. I BBQ a rib every New Years Eve. I would have trimmed more fat and silver skin and prefer to BBQ on the bone but to each his own. Tip for you. I always season the bottom first for anything going into the smoker. That way the rub on top doesn’t transfer to the pan/board when you flip.
OMG, I started doing this last year. Very similar but I don't coat the outside with anything but salt n pepper. But I use rosemary, butter, thyme, garlic, in my process. It's so good. I just called my wife in here to watch this with me. We're drooling.
@Fred Wills Yes sir. I’m a salt n pepper guy myself. I wrap my bone in rib roast in butcher paper, salt, rosemary, and then I smoke it the next day. I leave fresh rosemary between the bones and roast but other than that it’s just salt n pepper on the outside.
It's Christmas morning now and I'm doing it as we speak, Merry Christmas
Worked at a restaurant in the early 70’s where prime rib was on the menu. They would cook a complete rib bones on in the net it came in. Seasoned with salt, pepper and garlic. I think it was cooked at 500° for the first hour and then at 350 for an additional two hours keeping an eye at the internal temperature every half hour. Drippings were saved on the side. This would come out of the oven around 5:30 in the afternoon and basically it was first come first served. From what I remember we could get around ten servings plus two end cuts (my favorite since it was full of spices) for the dinner hour. Most individuals wanted it without the bone but we did have one customer who insisted the bone be left on. Bones were also put aside for later use. Most often we had end cuts left over and these were put on the side as well. What happened with the items put on the side, Friday mornings the stock pot came out and it was filled with onions, celery, carrots and garlic and left to brown in butter. After which the left over end cuts and bones were placed in the pot and it was filled with water and allowed to boil for several hours. Dripping were added towards the end and boiled a little while. Seasoned with salt and pepper to taste. It was pulled from the fire and the end cuts were removed and placed on a tray and into the cooler for an hour. The rest of the solid mix was strained out of the stock. What was left was a very tasty au jusè to use on the prime ribs and roast beef on the menu. As for the end cuts we shredded the meat and cooked in bar b cue sauce for the Friday lunch menu. Another very tasty and popular sandwich that was quite popular. Nothing went to waste and we had very satisfied customers.
thanks for sharing!
That's proper cooking time
It's " au jus"....pronounced "O-jew." Not on- jew.
o jew lol @@tlevesque51
I male French onion soup with the bones I've saved from the prime rib and add some meat to it also delicious.
As a test subject, I have a five pound roast in my Weber Smokey Mountain right now. It's choice but the marbling was fantastic -- it was actually better marbling than the prime graded roasts I had been looking at. (And better marbling than the "prime" roast in the video that quite honestly looked like choice.) Remember though, they grade the cow not the individual cut so you really need to look at the marbling as a prime graded cow can still have an individual cut that is more choice and visa versa.
I am using pecan chunks and because my smoker is not some electric equipment where I can set a temperature with a dial, it will be tough to do the reverse sear in it. Thus I plan on bringing it to 115 in the smoker and doing the reverse sear in my convection oven. I'll take it off the smoker, bring it in and cover it, and let it rest for 20 to 30 minutes before hitting it for 7 or 8 minutes in a 550 degree convection oven.
I have always cooked my roasts in my convection oven using a reverse sear method with the basic S&P and some garlic powder and they have been fantastic. The addition of pecan smoke and your fresh herbs should make it divine. I'll know in a couple of hours...
Love to know your results! Looking to do this NYears eve
@@kenpohanis5211 Oh yeah! Incredible!!
Due to some extenuating circumstances, I actually pulled it from the smoker when it was at 118. The final temperature at the time of carving was 132. It came out medium rare approaching medium but not there. It still had some red flowing. It was a few degrees beyond what I was shooting for but closer to what my wife likes so that is probably good.
When it was a little too late to change course I realized that the reason I rest before the sear when cooking in the oven is that it takes time for the oven to come up to 550. The next time I do this I will heat the convection oven ahead of time so I can go directly from the smoker to the oven and I will do the rest at the end. I doubt it will make much difference but it could have a subtle effect on the final product due to the second application of the herbs having more time to rest.
BTW, for me, this was a test for NYE.
@@UEFI_man Thank you for the update awesome
Sounds amazing I think we will be doing it this way this year.
Just to let you know in case you haven't discovered this about your Weber Smokey Mountain since your post... although it's a smoker - and a damn good one for the cost - you can absolutely run it 400+ degrees. I have the 14" version and I do it all the time whenever I need to get chicken skin crisp. The key is increased airflow.
You'll burn charcoal much faster than normal to accomplish this, but simply remove the fuel door and carefully reattach it using only the upper clamp mechanism (do not seat the bottom of the door inside the fuel door as you normally would) The clamp should provide you with enough friction to keep the fuel door in place while enabling you to slide it laterally either left or right, like opening a sliding patio door to get extra ventilation, thus allowing additional air to enter the fuel chamber where combustion is taking place. This influx of extra air will allow the coals to burn much hotter and allow the wood chunks to ignite, rather than simply smolder, as the Smokey Mountain was designed to do. The added heat energy from the coals combined with the flames produced by the now burning wood chunks will cause the temp to skyrocket! You'll need to keep adding fresh chunks along the way, but with practice you'll figure out how to let just enough air in and how many chunks needed to maintain elevated temps. Also, I recommend using lump charcoal instead of regular briquettes because it burns hotter.
I'm not sure this will work for the 18" and 22" versions of the Smokey Mountain, but the general principle is the same. Increase the air flow and you'll increase the temperature output. I hope this helps.
What an impressive kitchen knife !
I just made this today on my Traeger, and it was so delicious. Everyone thought it was amazing. Thank you for sharing this recipe.
I made this last night for family. turned out perfect. Thanks for taking the time to make this video!!!
I just made this for Chrismas Eve dinner, used my Rectec pellet grill....I followed your recipie and instructiond exactly, and it was the best tasting beef I have prepaired. Much appreciated, keep up the good work.
I cook mine in The Pit Barrel Cooker. Total game changer. Same with whole turkeys.
Just cooked this up for Christmas dinner. Best prime rib I've ever cooked! Followed the recipe to a T using a 12lb prime rib. I pulled mine off at 118 degrees and after resting it was perfect like in the video. I Absolutely recommend this recipe. Also followed your recipe for adju sauce after a little tast test I added another cup of beef broth other than that I also followed to a T and again Absolutely fantastic. Will be using this recipe again in the future, thank you for putting this video together.
I did an 11 lb and it was bloody and very rare at 130F
The most underrated food channel on youtube !!!
We smoked our prime rib last Christmas but didn’t season with more than S&P and garlic powder. We’re following this recipe this time (using fresh herbs for sure) and it’s gonna be delicious. Thanks for the recipe and the great video! Merry Christmas!
Why wouldnt u season it?
@@2kChrisPS5 We thot S&P and garlic was fine for the first time. Basically we didn’t know how smoking a prime rib would turn out last yr so we were very cautious. This yr, we know it’ll be great using Chef Parisi’s seasonings. Can’t wait.
Made this recipe yesterday with a 8-pound bone in prime beef roast. Turned out perfect. Thank you, Chief Billy,
Smoked rib roast for Easter using Billy’s instructions and my wife said it was the best prime rib she ever had. Chopping and grating the ingredients are time consuming but so worth it. Truly divine.
Interesting method for smoking prime rib , it made my mouth water just watching the video , going to try it on my guests today .Thanks for making the video . Happy Holidays 😁
Thanks for watching!
Very nice. I will use the frozen meat juices in the future for sure.
Best narration and explanations not to mention Nailed the Cook!!
Great video
Thank you for the recipe. I have an electric smoker, and had to finish in the oven. The au jus was outstanding . I had some extra fresh sage that I bruised and added. Again, thank you and Kee adding new content.
Awesome. Followed recipe and came out perfect. Easy to follow. The best I have ever tasted. Thank you!
Appreciate you trying it.
I'm new to this channel and love all your cooking. This is my next project. Thanks for sharing.
Many thanks!
I just bought a traeger and have only done a few things on it... this year for Christmas i told the family that I'll be doing a smoked prime rib. I followed your video and nailed it.... the biggest problem i have is now the damn family thinks I'm some master chef..lol.. it was delicious. Keep up the great video's...
Thanks for giving it a shot!!
Made this today and the family loved it. Thanks Chef!
I never oil before I salt. Never had issues getting salt to stick. Also, I always allow at least an hour for the salt to penetrate the meat. If possible 3-4 hours.
@@krypton1982 for reg seasonings, especially fresh, but Never had any issues getting salt to stick to any meat. Salting should be a completely separate step before you add spices. Adding a binder for the spices may be of some use. Salting doesn't need it.
Agree. If you can dry brine for 24 hrs prior to cooking, the salt will have penetrated to the center which is necessary for such a thick cut. Just prior to the cook you can add your oil and other seasoning (don’t add to much salt after dry brining. If you added enough during the brine you won’t need to add a lot or any at all)
Great job there. smoker is the way I always do it at home. On vacay at a resort I just knocked out 2 prime rib in our oven.turned out amazing. I've also been known to use a gas grill on vacation with a foil smoker packet and water in a bowl to keep moisture high
Great recipe. Family really enjoyed Christmas dinner with this. Thank you!
New subscriber here. Prime rib has become a Christmas tradition in our home. Glad to have found your channel and this EPIC recipe!
Thank you so kindly!!
I have a similar approach with a vertices propane smoker. I always use bone in for the smoker, and boneless for my rotisserie with smoke. We also like it a little more done so about 120 to 123.
I found the same thing Waugh and other speciality don’t make a difference. Just prime grade or grassfed, although sometimes grassfed is tough since they didn’t age it enough. So I will wet and dry age it myself before. Vacuum seal and put in fridge for 1 week, then take out and dry age in vegetable keeper for 2 days.
The au jus was excellent. I will make it every time, worth the extra steps. Thank you!
My pleasure! appreciate you trying it.
Its amazing to watch a trained chef in comparison to the backyard pit masters. I've grilled and smoked meat for years on my Webber Kettle. Looking forward to adding your methods to step up my grill game.
looks wicked good, i have a webber kettle grill and i'm gonna try it in that with the indirect heat. i also have an electric grill that i can move the heating element around so it's indirectm ight try that too. thnx for the show.
Really enjoyed the vid. I do this every Christmas almost exactly the same. Ive never made aujus but after watching this Im going to give it a try. I cook mine on a Weber kettle grill with hard wood charcoal. Weber makes half moon shaped baskets for the charcoal. It usually smoke from 225 to 245f for about 4 hrs.
Every aspect of this video was superb. Glad I found this channel. Subbed.
New subscriber, you had me at the Au' Jus' when you bought it out in the oil and vinegar Cruet- it's the easy things that makes it a game changer.
I like how he translates the formal chef terms into language we can understand. I appreciate that
Just came across your channel and I’m really enjoying your content. Keep up the great work!
Can you please tell me what kind of pellets you used for the smoker? Thank you
I think they're wood
Merry Christmas Chef to you and yours.
EXCELLENT VIDEO
Thank you for sharing this video
Thanks for watching!
Perfect, used this recipe and info for 2, 12 pounders this weekend. Came out at 118, and everyone loved them. Thanx
We made this today. AMAZING! THANK YOU! Merry Christmas!
Looks great. But why did you put the drippings in the freezer only to add them back to your hot jus where they would melt again?
Just found this! Very timely for my Christmas dinner! Excellent! But, don't cut the prime off the bone! The bone lends moisture and the leftover ribs are fine eating by themselves, with a bit of BBQ sauce later.
A little variance. Cut the bones off so you can season the meat all the way around, then tie the bones back on with butcher's twine before you smoke it. After it's cooked, cut the twine and remove the bones before slicing to serve. HIDE THE BONES FOR YOURSELF FOR LATER. They're the best part.
BBQ sauce? Lost all Steak credibility! Lol JK some cases the prime ribs already off the bone.
@@mwheeler2013 Depends on how you order it. I use a local butcher shop. They cut to my specs.
I love smoked prime rib. Thankfully my brother is a BBQ enthusiast and has his recipe and process down pretty well so we get that for Christmas. I've had VERY good and consistent results doing a prime rib Sous Vide and finishing in the oven. It doesn't bring that awesome smoked flavor to the party, obviously, but is still really good. and a perfect level of doneness all the way through.
Following this for our prime rib dinner! Thank you, can't wait
Just did this following as closely as possible. Only differences were I used a lone star grillz insulated vertical smoker and finished in a convection oven once it got to 100.
It was incredible. I am not typically a fan of prime rib vs. ribeye but this altered my perspective.
rib eyes come from prime rib
@@kentstevens1454 Yes, and I typically prefer that meat as ribeye. That’s my point.
OMG can’t wait to try this! Looks amazing..Thank you!
Thank you for sharing this recipe!
Looks amazing, well done chef
Many thanks!
Yes. That looks delicious.
Awesome, you didn't miss a thing - all in the details, thanks for sharing!
Thanks for watching!
That recipe was beyond awesome, and perfect pacing of the process too.
Many thanks!
One of the best ones I’ve seen, nice job
Prime rib is so cheap right now on sale we've stocked up, I have about 50 lbs worth in my freezer. It's actually cheaper than seamed eye round in my area.. I experimented last week with smoking a PR and then slicing it to about hand carved thickness and putting in a mushroom and onion drippings gravy.. It turned out amazing. I know a lot of people will cry sacrilege over that but I think it's fantastic.
Omg your killing me! I’m salivating! Awesome looking prime rib!
I hope y don't take this as an insult, I will have mine a wee bit more seared. Looks great though!!!
Not at all, you like what you like!
my crust seasoning is just a little different. I add 2 large shallots, kosher salt and Fresh Cracked black pepper. I also use an untrimmed 107 cut prime rib with the bones still in it and just peal back the fat cap season under it, then lay the fat cap back over it and then roast the whole thing. the fat cap keeps renders down and bastes the meat as it is roasting. the bones roasting and dripping make killer au jus.
That looks amazing.
Excellent job!
Thanks for watching!
Your videos came up. I subscribed. I really enjoy the way the videos are put together and your demeanor, now I need to buy a pellet smoker/grill. Thank you, Chef Billy!
Many thanks!
That looks so good.
OMG!! Wonderful!
I will definitely try this out. Smoking the meat just makes it even better!
Want to try this... I have a smoker that only goes to 250 max F. Do you guys recommend smoking to an internal temp of 100 then transfer to the oven at 500 for that sear?
So good! Thanks!
OUTSTANDING VIDEO! Classic cooking with a twist! Thank youHappy Holidays !😀
my butcher told me to go kick rocks when I asked for ten feet of twine for free. He said check aisle 4.
Where at? You need a new butcher.
Lol ten feet is alot.
If you're paying how many hundreds of dollars for that size cut of meat? Yeah it's time for new butcher
@@derfskittlers6125 a 500ft roll cost me $6. 10 feet is 12 cents of twine. If you can’t spare 10 cents to help your customers. The people who keep you in business. He deserved a new butcher
@@tonydavila2606 hell, I'm not a butcher. Don't yell at me!!! 🤣
I just know, I only use 2- 2.5 ft usually.
I have a very nice venison brisket in the freezer that I want to try this recipe on, I love your idea of smoking it first.
The temp on it looked perfect
I'm glad I found you.. Outstanding work. Happy Holidays and Thank You for your sharing of great info!
Looks absolutely delicious! We buy our choice prime rib at Walmart...believe it or not! It was $11.97/lb. and it is so full of marbling and very tender! Of course, as with all meats, you have to choose wisely....ask to see more from the back room if need be. We've been buying them since before Thanksgiving and cutting most into steaks. They are seasonal and will probably be in stores until after New Year's. Bone-ins are $10.97! Can't wait to give this wonderful recipe a try! Thanks so much, Chef Billy! Glad we found your channel. We love your presentation.
Merry Christmas to all! The "Mrs."
As usual Walmart is more expensive then most grocery stores, I don’t know where you live but almost all large premium grocery chins run choice standing rib on sale during December. Publix is $5.99 until Christmas. HEB and Kroger are $6.49 until Christmas.
$7.99 a pound for Certified Angus Beef prime rib at Meijer during Christmas week. I get a couple every year and they are AWESOME!!!
See, you just said, " Choice Prime Rib ",. Choice and Prime are two different USDA grades. They label it prime but it's not prime grade beef.
Aldi just had their Choice bone in for $7.99/lb. One per customer, so I went to several different stores. They also had rack of lamb at $10.99/lb, picked a couple of those up as well.
Adapted the recipe for a chuck roast. Wow! it was lick the plate amazing.
I just cooked my first prime rib roast on my pit boss pellet smoker. I was blown away by the flavor and tenderness! Thanks for the tips!
this is very helpful for apartment dwellers with no access to a smoker, cheers
I tried this, it was soooooooo good! ALMOST too good!
Smoked reverse seer last Christmas was fantastic. But I use charcoal, no tasteless pellets here
Done and done. Just pulled from Pit Boss. Looks great and smells amazing!! Thanks for the recipe Chef!
Really cool knife, who makes it.. Thanks for posting this recipe..DK
OMG!!! I needed a cigarette after watching this and I don’t even smoke.
Definitely going to try this method…we usually do our prime rib in the Weber using the indirect method.
You and your channel always not only inform but entertain. Thank you for all you do for us.
Merry Christmas and cheers from Boise Idaho. 🎄🎄🎄
love the comment about a cigaret🤣
@@Sukhoipt 🤣🤣🤣. It’s funny because it’s true. 🤣
Thanks for watching!
I felt the same way.
100 percent winner right here!!
I am sooo Hungry now!!!
Did my job then :-)
Looks really delicious
What was the reason for putting the drippings into the freezer? Great video and I’ll give it a try the next time I do a smoked prime rib
What wood did you use to smoke the prime rib?😊
Amazing
Many thanks!
WOW really looks great.
Looks delicious. Wish I had a smoker
If you have a grill you can pellets and smoke tubes to do your smoking. Use a butane torch to light the pellets. See UA-cam videos on this.
Just used this again on a large deer roast. Bravo!
Looks perfect! can't wait to try it!
Amazing job
This looks amazing. Just got a smoker, so we’re going to try this!
Last year we had one that was a little bit to big for our smoker so I trimmed the end and sliced 3 one inch thick cuts and grilled the prime rib steaks, they were really good.
Thanks for the video, that looks OUT OF THIS WORLD!