Sink your teeth into this incredibly full-flavored smoked prime rib recipe seasoned to perfection and coated in garlic and herbs.
source
Forget the Oven, This is How I Make a Prime Rib Now
Tweet on Twitter
Share on Facebook
Pinterest
Tweet on Twitter
Share on Facebook
Pinterest
You May Also Like
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 😂😂.
OMG!! Wonderful!
What a shame, I would be pissed. My family would throw me in the river if that happened to their dinner. Why not just spend less and get a regular roast if you are going to cook it like that?
Grass fed isnt a grade
One of the best ones I’ve seen, nice job
reverse sear method very similar…especially if you use a smoke tube on your grill
I love thyme on my steak…. https://youtu.be/jOxHsuV83KA?si=gt_uReARESezkKmz
Is is sliced Prime Rib somehow better than a RibEye steak? I'm not sure it is or if it is, why? What's the difference?
Use tallow not oil
Just used this again on a large deer roast. Bravo!
Best narration and explanations not to mention Nailed the Cook!!
What’s an erb?
I'm crossed-eyed watching your vidoes.
I hate prime rib and love rib eye
DANGER ! XXX FOOD PORN ! The au juse' drippings looked like a flavor BOMB .
That looks amazing.
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.
Every time primes rib go on sale for under 5.99 lb I watch this video. Easily the 4th or 5th time 😅
I never peel carrots. When I was a kid and we raided gardens, we just rubbed off the dirt and ate them. lol Also, baby carrots are already peeled.
WAY-GOO 🤌🏼🤌🏼🤌🏼😂😂😂
I made this last night for family. turned out perfect. Thanks for taking the time to make this video!!!
I'm new to this channel and love all your cooking. This is my next project. Thanks for sharing.
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!!!
Best one i seen
Looks great. Can u have success without a smoker? I could be mistaken but isn’t it pronounced “Ō” Jus? Just saying…
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.
A tiny bit of Dijon mustard mixed in to the au jus will stop the fat from separating out.
Like everyone has a smoker. 😂
way go beef? never heard of it. I like me sum of that wagyu though.
I dislike when chefs think meat needs so much trimming. That slab was over-trimmed. Leave the fat, why so afraid of flavor? You expect to live forever?
Made this today. First time making prime rib. Turned out great everyone loved it.
What is an erb?
Heres a great recipe only need a $3000 smoker f off
Insane to trim off ANY FAT. 😮…and add oil. Yuck.
And it doesn’t need anything but salt.
Done a ton of this, I’m all done with herbs, I don’t like the flavor profile. Garlic, salt, pepper , butter, done!
Sorry, that didn't look like anywhere near dead center.
I used a choice roast and injected rendered tallow I have in the refrigerator. I also added a tsp of anchovy paste instead of worcestershire sauce as I didn't have any on hand. All my oil was rendered tallow. My smoke was hickory. The carrots added a very slight sweet taste to the Au Jour so I don't think I will use them next time but it was still very good. Anyway, The roast disappeared quickly and everybody talked about it. I am now commissioned to make another for our family get together for my sister's memorial on Jan, 20. It's too bad she did have the chance to try this as she was a meat eater. We'll all eat it for her.
lol pour the rendered fat into a bowl to then pour into a pan. could have just poured it directly into the pan to save from washing an extra bowl
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.
The au jus was excellent. I will make it every time, worth the extra steps. Thank you!
You don't need that butchers twine it will cook just fine without it