I have prepared prime rib so many different ways in my lifetime. Smoked, reverse seared, etc. I've prepared bone in, boneless and standing rib. This year I decided to combine a couple of my favorite cooking methods (smoke + sous vide) to create what I think is the "Ultimate Prime Rib!" My basic goal here was to impart smoke into a standing rib roast without cooking it to my final desired doneness. Then let the sous vide + a sear get me to my end goal of crust to crust medium rare. I didn't want to see any grey meat. If you like your meat more well done, simply increase the sous vide temperature to your desired doneness or liking. Enjoy!
Ingredients
- 1 rib roast (size of your choosing)
- Meat Church Holy Cow seasoning
- Meat Church Gourmet Garlic & Herb seasoning
- Horseradish cream
- 8 oz sour cream
- 2 oz Duke's mayo
- 4 T freshly prepared horseradish
- 1 T Meat Church Holy Cow
- Squeeze of fresh lemon
- Other tools needed
- Butcher's twine
- Sous Vide cooker (We love our Anova Precision Cooker)
Prepare your smoker
Prepare your smoker at 200 degrees. I like a heavier smoking wood such as oak, mesquite or hickory for this cook. Pecan would work fine as well.
I took an entire rib roast and cut it down to a 6 bone piece that would be enough for the multiple families we were feeding. I trimmed away the bones to make a standing rib roast. This is my preferred method to cook prime rib for several reasons; 1.) I can season all sides or the meat. 2.) I can easily remove the bones after the cook and 3.) I can therefore sear all sides.
Then I seasoned liberally with Holy Cow + our Gourmet Garlic & Herb.
I tied the ribs back on with butcher's twine.
I smoked the rib roast on my Traeger at 200 degrees, super smoke, for approximately 3 1/2. I chose a low temperature because I didn't want the roast to reach my desired internal temp but wanted to impart a smoke element into this dish. The time of your smoke will depend on your smoker's temp and the size of your roast. I didn't want to go past 120 degree internal temperature.
I removed the roast from the smoker, allowed it to cool a bit and then vacuum sealed it in a bag with my Foodsaver.
Then I placed the roast in a circulator water bath with my Anova at 126 degrees.
After 5 hours (this could have been done over night or early in the AM) I removed the roast from the bag. I cut the twine to remove the ribs and patted both pieces of meat dry.
I seared the roast over a hot fire on all sides. After a short rest we sliced it and served with a reverse seared beef tenderloin because Meat Church serves meat with a side of more epic meat and some of our horseradish cream.
Oh, and for the best part....the ribs! I placed the ribs back on the Traeger for an hour unwrapped.
Then I wrapped those in pink butcher paper and continued to cook until they were 205 degrees internal temp. I call these the cook's treat and I enjoyed those all to myself that evening.
