Prime Rib on the Yoder Smokers YS640S

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!
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Recipe from @SeattleButchersWife on Instagram
https://www.instagram.com/seattlebutcherswife/

INGREDIENTS

  • 4 Bone Rib Roast / (½ Prime Rib)
  • 8 sprigs of rosemary
  • Beef Rub

    • Butter Mix Ingredients
  • 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

    • Optional, Gravy out of the Prime Rib Drippings
  • 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

INSTRUCTIONS

  1. 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)
  2. Sprinkle kosher salt and pepper in a light layer on the inside of the roast between the bones.
  3. Add the butter mix in the center between the roast and the bones and set rosemary sprigs inside.
  4. Tie up the roast as tight as possible between the bones with butcher’s twine.
  5. Rub the butter mix all over the outside of the roast. 
  6. Coat the outside of the roast with a sprinkling of black pepper, Kosher Salt and beef rub.
  7. 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)
  8. 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.
  9. 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.