- 3 tablespoons of Kosher salt
- 1 tablespoon of Black pepper
- 1 tablespoon of Garlic salt
- 1 teaspoon of dried Thyme
- 1 teaspoon of minced fresh Rosemary
- 1/2 teaspoon of Celery salt
- 1 Beef rib roastor 6-rib standing rib roast
- 1/2 cup of Wood chips
- 2 cups of Beef Stock
In many households, the prime rib always claims the center stage at the table during holidays.
It is an outstanding cut of beef that is beautifully marbled with fat; it is a feast for the eyes and the belly; rich, juicy, and extremely tender.
Cooking a prime rib isn’t challenging at all; you just need to cook it at a low temperature for a few hours.
When it is slow-roasted, it will melt away in your mouth, just like butter, leaving a salty and rich roasted flavor in your mouth.
The prime rib roast is suitable for every taste: its center is vibrant pink for those who love rare beef, and its ends are well done for those who can’t tolerate rare beef.
Due to its majestic appearance and marvelous flavor profile, the prime rib is the grand champion of beef roasts.
Thus it will be the perfect meal for large family gatherings or barbecue parties. Paired with the right wine and sauce, this cut will impress all your guests and will make a skilled chef out of you.
Slow Roasted Prime Rib
by Striped Spatula @ flickr
Put the kosher salt, black pepper, garlic salt, thyme, rosemary, and celery salt in a small mixing bowl, then mix them until well combined.
Pat the prime rib using a paper towel to dry it.
Rub the seasoning mixture over the meat and make sure to get into all the parts.
Place a tray under a cooling rack, then place over it the prime rib fat side down.
Refrigerate the meat for 24 hours to dry out its exterior; this process allows the smokey flavor of the grill to penetrate deeply into the meat.
Place a disposable aluminum roasting pan under the grate to catch the dripping juices while cooking.
Preheat the grill to 300°F.
Place the prime rib over the roasting pan, fat side down, then insert an oven meat thermometer into the thickest part of the meat.
Form a square using some aluminum foil, place the wood chips inside and roll it up, leaving only one opening.
Cover the grill and let the prime rib cook for 2 hours while maintaining the temperature at 300° F. Don't open the grill until the meat thermometer indicates that the meat has reached 125°F.
Carefully transport the prime rib from the grill to a transport tray, place it on a clean cutting board, and let it rest for an additional 15 minutes.
Strain and degrease the dripping juices accumulated by the roasting pan, add to it kosher salt, black pepper, and beef stock until achieving the desired taste.
Use a sharp slicing knife to cut across the grain, the prime rib to the desired thickness.
Plate the prime rib and serve it next to the juices collected earlier.