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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
The Ultimate Prime Rib
...in your mind.
The Ultimate Prime Rib

The Ultimate Prime Rib

Not just a smoked prime rib - which by itself is something truly amazing. But we also make Yorkshire Puddings and wait for it...onion gravy to dip them and the roast in. Perfection? Ok, I'll say yes to that

Ingredients

Prime Rib

  1. One 5-6 pound, bone-in prime rib, see note below
  2. Kosher salt & coarse ground black pepper
  3. 2-3 ounces prepared horseradish, about 1/2 cup
  4. 1/4 cup mustard - could be Dijon, grainy, deli or even yellow would work
  5. 2 tablespoons garlic paste, or 4 cloves minced
  6. 1 tablespoon soy paste, or sauce
  7. 2 tablespoons finely chopped parsley
  8. Serve with Yorkshire Puddings and Onion Gravy, see below

 

Yorkies

  1. 4 eggs
  2. 1 cup milk
  3. 1 cup all purpose flour
  4. 1/4 cup fat: beef tallow, bacon grease, neutral oil

 

Onion Gravy

  1. 2 tablespoons butter
  2. 1 cup finely diced yellow onion
  3. 1/2 tablespoon garlic paste, or 1 large clove minced
  4. 2 cups beef broth
  5. 1 tablespoon Worcestershire
  6. 1/2 tablespoon dark soy, or light if you don’t have
  7. Kosher salt & coarse ground black pepper

 

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Directions

Prime Rib

  1. Remove roast from fridge about an hour before cooking
  2. Preheat smoker or oven to 375
  3. Season roast generously with salt & pepper
  4. Combine horseradish, mustard, garlic, soy & parsley, mix well
  5. Spread on all sides of the roast, and if the bones were cut off, tie them to the roast snuggly
  6. Put on the smoker or in the oven, and cook until 125 degrees
  7. Meanwhile,prep the Yorkies
  8. When the roast hits 125, remove and tent loosely with foil
  9. Let rest 30 minutes before slicing

NOTE: I love the bones on a prime rib, but carving with them attached is a pain. And trying to cut them off a 130 degree roast is also a pain. So cutting them off first (either you or the butcher) is much better, plus you get the benefit of being able to season the meat all the way around.

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Yorkies

  1. Put eggs and milk in a large bowl and beat until combined
  2. Sift flour into the mixture, at little at a time stirring well to get smooth before adding more
  3. When all the flour is in and it’s super smooth, refrigerate at least an hour up to overnight
  4. Preheat oven to 475
  5. Add a teaspoon of fat to each cup of a 12-cup muffin tin
  6. Put in the muffin tin into the oven for 15 minutes
  7. Remove then pan and shut the door right away - immediately stir the batter to make smooth again, then carefully but quickly add batter to each tin and get back in the oven right away
  8. Do not open the door of the oven until ready to remove them, and then not until they’re golden brown, crispy and puffed
  9. Serve right away

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Onion Gravy

  1. Put butter into a pot, and when melted, add the onions
  2. Cook 5-7 minutes over medium high, until softened and beginning to brown lightly
  3. Add garlic, and cook stirring until fragrant, about a minute
  4. Sprinkle flour over the top, and mix in well about a minute, or until it’s like sand
  5. Add the broth, a little at a time making sure it’s smooth before adding more
  6. As it starts to thicken put in the Worcestershire and soy, stir well then season to your liking with salt & pepper
  7. Serve,or set aside and reheat when ready
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