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Smoked Prime Rib Roast is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Smoked Prime Rib Roast is something that I have loved my whole life.
Smoked prime rib, coated in seasoned oil, is reverse seared in the oven producing a crisp crust with a perfectly pink center. The best rib roast you'll ever have, perfectly pink from edge to edge. It takes some time, but well worth the effort.
To get started with this recipe, we must prepare a few ingredients. You can cook smoked prime rib roast using 2 ingredients and 8 steps. Here is how you can achieve it.
Composition needed to serve Smoked Prime Rib Roast:
- Prime Rib roast
- Dry rub
I don't claim to be an expert when it comes to the. This smoked prime rib is a beef roast coated in garlic and herb butter, then slow smoked to tender, melt-in-your mouth perfection. The ultimate meal for a special occasion. Whenever I want to impress my guests, I serve a roasted turkey, a glazed ham or this amazingly delicious smoked prime rib.
Steps to cook Smoked Prime Rib Roast:
- Season the prime rib
- Wrap it in saran and refrigerate for at least 4 hours.
- Place it on the smoker at 250 - 300
- Remove from the smoker when it reaches 140 and let it sit (about 20 minutes)
- Get smoker up to 500
- Put it back on smoker until it is 5 degrees shy of your preferred temperature
- Remove from smoker and let stand for 5 minutes.
- Carve & serve
A prime rib roast is a large piece of beef and therefore needs a great deal of seasoning to penetrate the meat. Prime rib recipe, how to cook to perfection a standing rib beef roast, step-by-step instructions and photos. Perfect for Christmas and the holiday It's called a standing rib roast because to cook it, you position the roast majestically on its rib bones in the roasting pan. The premium cut of beef, prime rib, is seasoned with simple herbs, then smoked and roasted to perfection on the Traeger. The prime rib roast is surrounded by fat and requires a lot of trimming, if your butcher has not done it for you.
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