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PRIME RIB ROAST AU JUS ON THE YS640S

Prime Rib Roast for your holiday meal means a centerpiece like none other. This recipe from Chef Tom and All Things Barbecue is an even more delicious take on the traditional prime rib.

“Roasted directly over the flame on the Yoder Smokers YS640s Pellet Grill to an internal temperature of 130ºF ensures a melt-in-your-mouth experience. The finishing touch is an exquisite au jus crafted from a marriage of beef stock, red wine, and Bear & Burton’s W Sauce. Rested to let the juices redisperse, this prime rib is served with a side of the flavorful skillet sauce, inviting you to savor each sumptuous bite.”


Recipe from Chef Tom Jackson
https://www.atbbq.com

INGREDIENTS

  • 3-bone Prime Rib Roast (7 lb)
  • Bear & Burton’s W Sauce (Worcestershire)
  • Cattleman’s Grill Lone Star Brisket Rub
  • 2 tbsp Cornhusker Kitchen Beef Tallow

  • Butter baste:
  • 1/2 cup unsalted butter, softened
  • 1 tbsp prepared horseradish
  • 1 tbsp garlic, grated on microplane
  • 1 tbsp Bear & Burton’s W Sauce (Worcestershire)

  • Au jus:
  • 2 cups beef stock
  • 1/2 cup red wine
  • 1 tbsp Bear & Burton’s W Sauce (Worcestershire)

INSTRUCTIONS

  1. Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF set up for direct grilling with the diffuser or diffuser door removed. Place a Lodge 12” Cast Iron Skillet over the flame.
  2. Slather your rib roast with The W Sauce. Season with Cattleman’s Grill Lone Star Brisket Rub.
  3. Melt the beef tallow in the skillet. Sear the roast on all sides, then remove and transfer to a wire roasting rack.
  4. Deglaze skillet with wine. Scrape with wooden spoon. Add the beef stock and The W Sauce to skillet.
  5. Place the rib roast on wire rack over the skillet, and move to the indirect side of the grill, away from the flame.
  6. To make the butter baste, combine all ingredients and mix well. Rub the roast with the butter baste.
  7. Cook the roast to an internal temperature of 130ºF. Remove from the grill. Rest for 20-30 minutes to let the juices redispense.
  8. Slice and serve with the sauce from the skillet for dipping.
698 Views | 0 Comments

PRIME RIB ROAST AU JUS ON THE YS640S

Prime Rib Roast for your holiday meal means a centerpiece like none other. This recipe from Chef Tom and All Things Barbecue is an even more delicious take on the traditional prime rib.

“Roasted directly over the flame on the Yoder Smokers YS640s Pellet Grill to an internal temperature of 130ºF ensures a melt-in-your-mouth experience. The finishing touch is an exquisite au jus crafted from a marriage of beef stock, red wine, and Bear & Burton’s W Sauce. Rested to let the juices redisperse, this prime rib is served with a side of the flavorful skillet sauce, inviting you to savor each sumptuous bite.”


Recipe from Chef Tom Jackson
https://www.atbbq.com

INGREDIENTS

  • 3-bone Prime Rib Roast (7 lb)
  • Bear & Burton’s W Sauce (Worcestershire)
  • Cattleman’s Grill Lone Star Brisket Rub
  • 2 tbsp Cornhusker Kitchen Beef Tallow

  • Butter baste:
  • 1/2 cup unsalted butter, softened
  • 1 tbsp prepared horseradish
  • 1 tbsp garlic, grated on microplane
  • 1 tbsp Bear & Burton’s W Sauce (Worcestershire)

  • Au jus:
  • 2 cups beef stock
  • 1/2 cup red wine
  • 1 tbsp Bear & Burton’s W Sauce (Worcestershire)

INSTRUCTIONS

  1. Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF set up for direct grilling with the diffuser or diffuser door removed. Place a Lodge 12” Cast Iron Skillet over the flame.
  2. Slather your rib roast with The W Sauce. Season with Cattleman’s Grill Lone Star Brisket Rub.
  3. Melt the beef tallow in the skillet. Sear the roast on all sides, then remove and transfer to a wire roasting rack.
  4. Deglaze skillet with wine. Scrape with wooden spoon. Add the beef stock and The W Sauce to skillet.
  5. Place the rib roast on wire rack over the skillet, and move to the indirect side of the grill, away from the flame.
  6. To make the butter baste, combine all ingredients and mix well. Rub the roast with the butter baste.
  7. Cook the roast to an internal temperature of 130ºF. Remove from the grill. Rest for 20-30 minutes to let the juices redispense.
  8. Slice and serve with the sauce from the skillet for dipping.
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