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Misty, from @SeattleButchersWife, says, “This Smoked Rib Roast recipe on the Yoder Smokers YS640S is straightforward and easy to execute.” She also recommends to always start with a great quality prime rib roast. “Since this is a special occasion make a special trip to your local butcher or a local ranch that sells local pasture raised beef. This Prime Rib will be the centerpiece of your table and you’ll want it to shine.” Thanks, Misty!
—
Recipe from @SeattleButchersWife on Instagram
https://www.instagram.com/seattlebutcherswife/
INGREDIENTS
- 4 Bone Rib Roast / (½ Prime Rib)
- 8 sprigs of rosemary
- Beef Rub
- 2 sticks of salted butter
- ½ c fresh cut herbs finely chopped (rosemary/parsley/thyme)
- 5 cloves minced garlic
- ½ tsp Salt and black pepper
- ¼ cup Prime Rib Dripping
- ¼ cup All-purpose Flour
- 3 cups Low Sodium Beef Stock
- 2 sprigs Fresh Rosemary
- 2 sprigs Fresh Thyme
- 2 Garlic Cloves, Smashed
Butter Mix Ingredients
Optional, Gravy out of the Prime Rib Drippings
INSTRUCTIONS
- Mix 2 sticks of butter with a handful of finely chopped fresh rosemary and parsley and 5 cloves of minced garlic and a tsp of salt and pepper. (Mix)
- Sprinkle kosher salt and pepper in a light layer on the inside of the roast between the bones.
- Add the butter mix in the center between the roast and the bones and set rosemary sprigs inside.
- Tie up the roast as tight as possible between the bones with butcher’s twine.
- Rub the butter mix all over the outside of the roast.
- Coat the outside of the roast with a sprinkling of black pepper, Kosher Salt and beef rub.
- Preheat your Yoder Smokers YS640S pellet smoker to 225°F. Insert a meat probe in the center of the roast. (*Even better if you have two place them in the center of the roast on each side)
- When the center of the roast reaches 120°F remove the roast and set it on a cutting board tented with foil for about 20 minutes. Temp at 132-135°F is a perfect medium rare.
- Slice and enjoy!
Notes:
Carry over cooking. Whatever “done temp” you prefer, just remember that the cooking continues for a little while after it leaves the grill. Plan for about 8-10 degrees of extra cooking when you think about your final outcome. A roast is a large cut of beef that will continue to cook internally for about 20 minutes after the heat is removed.
Optional, Gravy out of the Prime Rib Drippings
- While the prime rib is resting, pre-heat a large skillet over medium heat and add 1/4 cup of beef drippings from the roasting pan you used to make the prime rib.
- Whisk (fast) the flour into the beef drippings and cook for 2-3 minutes until golden in color.
- Slowly add the beef stock to the flour roux and whisk. Add the stock slowly to avoid lumps. Whisk in the mustard.
- Add the thyme, rosemary and smashed garlic cloves and bring to a gentle boil, before lowering the heat to a simmer.
- Cook and whisk constantly, until it begins to thicken, approx. 3-4 minutes. Strain out sprigs and any bits as necessary.
- Transfer to a gravy boat and serve with the prime rib roast.
Misty, from @SeattleButchersWife, says, “This Smoked Rib Roast recipe on the Yoder Smokers YS640S is straightforward and easy to execute.” She also recommends to always start with a great quality prime rib roast. “Since this is a special occasion make a special trip to your local butcher or a local ranch that sells local pasture raised beef. This Prime Rib will be the centerpiece of your table and you’ll want it to shine.” Thanks, Misty!
—
Recipe from @SeattleButchersWife on Instagram
https://www.instagram.com/seattlebutcherswife/
INGREDIENTS
- 4 Bone Rib Roast / (½ Prime Rib)
- 8 sprigs of rosemary
- Beef Rub
- 2 sticks of salted butter
- ½ c fresh cut herbs finely chopped (rosemary/parsley/thyme)
- 5 cloves minced garlic
- ½ tsp Salt and black pepper
- ¼ cup Prime Rib Dripping
- ¼ cup All-purpose Flour
- 3 cups Low Sodium Beef Stock
- 2 sprigs Fresh Rosemary
- 2 sprigs Fresh Thyme
- 2 Garlic Cloves, Smashed
Butter Mix Ingredients
Optional, Gravy out of the Prime Rib Drippings
INSTRUCTIONS
- Mix 2 sticks of butter with a handful of finely chopped fresh rosemary and parsley and 5 cloves of minced garlic and a tsp of salt and pepper. (Mix)
- Sprinkle kosher salt and pepper in a light layer on the inside of the roast between the bones.
- Add the butter mix in the center between the roast and the bones and set rosemary sprigs inside.
- Tie up the roast as tight as possible between the bones with butcher’s twine.
- Rub the butter mix all over the outside of the roast.
- Coat the outside of the roast with a sprinkling of black pepper, Kosher Salt and beef rub.
- Preheat your Yoder Smokers YS640S pellet smoker to 225°F. Insert a meat probe in the center of the roast. (*Even better if you have two place them in the center of the roast on each side)
- When the center of the roast reaches 120°F remove the roast and set it on a cutting board tented with foil for about 20 minutes. Temp at 132-135°F is a perfect medium rare.
- Slice and enjoy!
Notes:
Carry over cooking. Whatever “done temp” you prefer, just remember that the cooking continues for a little while after it leaves the grill. Plan for about 8-10 degrees of extra cooking when you think about your final outcome. A roast is a large cut of beef that will continue to cook internally for about 20 minutes after the heat is removed.
Optional, Gravy out of the Prime Rib Drippings
- While the prime rib is resting, pre-heat a large skillet over medium heat and add 1/4 cup of beef drippings from the roasting pan you used to make the prime rib.
- Whisk (fast) the flour into the beef drippings and cook for 2-3 minutes until golden in color.
- Slowly add the beef stock to the flour roux and whisk. Add the stock slowly to avoid lumps. Whisk in the mustard.
- Add the thyme, rosemary and smashed garlic cloves and bring to a gentle boil, before lowering the heat to a simmer.
- Cook and whisk constantly, until it begins to thicken, approx. 3-4 minutes. Strain out sprigs and any bits as necessary.
- Transfer to a gravy boat and serve with the prime rib roast.
