Sure you can serve the same old Turkey or Ham at your Holiday dinners, but why not prepare something extraordinary for your guests.
Here’s a holiday recipe for Prime Rib that everyone will love.
I started with a 5lb Ribeye Roast
I picked out one that was well marbled with fat, because we all know that fat is what makes it juicy and flavorful.
I DID go with the bone-in Prime Rib . Not only does the bone help to keep the moisture in the meat, but anytime you cook meat on the bone, it will add more flavor.
First, I rubbed the outside with a little Olive Oil and then use a combination of The BBQ Rub, Coarse Ground Black Pepper, Kosher Salt, and Montreal Steak Seasoning. This made a beautiful, crusty, delicious bark on the outside.
Once you get your Prime Rib rubbed down, let it sit on the counter and come to room temperature (about 20min.)
Bring the smoker to 275 degrees and add a little wood. I use Cherry wood for a mild smoke flavor. A hardwood like Hickory or Oak can be used in moderation but too much smoke will over power the meat. If you’re going to go with something heavy only use a few chunks.
I also added a quartered sweet onion to the fire as well… just because I like the flavor it gives meat – and I really like the way smoking onions smell.
The Prime Rib cooks at about 20 minutes per pound, and it’s best to monitor the internal temperature throughout the cook because you don’t want it overcooked.
Once the internal temp hit 135 degrees, I pulled the prime rib off the smoker and let it rest. Large cuts of meat will always gain 5-10 degrees due to carry-over cooking. After 15 minutes of resting it was 140 internal which is perfect medium rare.
So if you are looking for something to impress this holidays, you might want to try slow-smoking a prime rib.