Welcome to another exciting culinary adventure on Dad Got This! Today, we're diving into the world of Woodfire Smoked Prime Rib, correcting a past mistake and aiming for perfection.
This time, no chopping, pounding, or hammering—just pure, unadulterated prime rib goodness cooked on our Wood Fire Pro Connect XL.
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Why Woodfire Smoked Prime Rib?
Using a wood fire grill adds a unique flavor profile to prime rib that you simply can't achieve with traditional cooking methods. Today, we're using an innovative new product from our sponsor, Smoke and Pecan. These pellets are made entirely from pecan shells, making them an eco-friendly and sustainable choice that doesn't compromise on flavor. The result? A Woodfire Smoked Prime Rib that's juicy, tender, and bursting with smoky goodness.
Prepping the Perfect Prime Rib
Our journey begins with a seven-pound prime rib, generously seasoned with coarse sea salt to create a dry brine. Ideally, you want to let the seasoned meat rest uncovered in the fridge overnight, allowing the salt to penetrate deeply. But if you're short on time, an hour ahead of cooking will do just fine.
Next, we prepare a luscious herb butter to coat our prime rib. This blend of fresh rosemary from my garden, minced garlic, and a mix of granulated onion, garlic, cracked black pepper, and a touch of MSG ensures our Woodfire Smoked Prime Rib is packed with flavor. Spread this herby butter generously over the meat, making sure every inch is covered.
The Magic of Pecan Shell Pellets
What sets our Woodfire Smoked Prime Rib apart is the use of Smoke and Pecan's innovative pellets. Made entirely from pecan shells, these pellets burn hotter, last longer, and produce more smoke than typical wood pellets. This means more flavor and a more efficient cooking process.
Fill the hopper of your Wood Fire Pro Connect XL with these unique pellets and set the temperature to 225°F. Once the grill is preheated, it's time to place our prime rib inside, inserting a meat thermometer into the thickest part to monitor the internal temperature. Aim for an initial target of 115°F for a perfect medium-rare finish after the reverse sear.
Achieving the Perfect Smoke
As the prime rib cooks, the Smoke and Pecan pellets work their magic, imbuing the meat with a rich, smoky aroma. The beauty of these pellets is their ability to produce consistent, billowy smoke, ensuring our prime rib is infused with maximum flavor.
Once the meat reaches the desired internal temperature, remove it from the grill and let it rest. This resting period is crucial for the juices to redistribute, resulting in a moist and flavorful Woodfire Smoked Prime Rib.
A Smoky Finish
For the final touch, crank up the grill to 500°F and return the prime rib to achieve a beautiful, caramelized crust. This high-heat sear locks in the flavors and gives the meat an irresistible exterior. While the meat rests again, take the opportunity to smoke some mashed potatoes as a perfect side dish.
The Grand Finale
Slice into your perfectly cooked Woodfire Smoked Prime Rib, revealing a beautiful medium-rare interior with a smoky, flavorful crust. Serve with a side of smoky mashed potatoes and homemade au jus, and you have a meal that will leave everyone asking for seconds.
In conclusion, mastering the art of Woodfire Smoked Prime Rib is all about using the right tools and ingredients. With the Wood Fire Pro Connect XL and Smoke and Pecan's innovative pecan shell pellets, you're guaranteed a prime rib that's not only delicious but also environmentally friendly. Don't forget to leave a comment on your holiday tradition meal for a chance to win a bag of these fantastic pellets!
Recipe
Woodfire Smoked Prime Rib
Equipment
- Woodfire grill (Woodfire Pro Connect XL recommended)
- Smoker pellets (Smoking Pecan Pellets recommended)
- Meat thermometer
- Butcher's twine
- Sharp knife
- Cutting Board
- Mixing bowls
- Basting brush
- Aluminum Foil
- Saucepan for au jus
- Large spoon or ladle
Ingredients
- 7 Lb Prime rib bones removed and tied
- 3 tablespoon Coarse sea salt
- 1 Cup Salted butter softened
- 8 cloves Garlic minced
- 2 tablespoon Fresh rosemary finely minced
- 1 tablespoon Granulated onion
- 1 tablespoon Granulated garlic
- 1 tablespoon Black pepper fresh cracked
- 1 teaspoon MSG
Instructions
- Season the prime rib all over with coarse sea salt. Let it rest uncovered in the fridge overnight for best results, or at least an hour before cooking.
- Prepare the herb butter by mixing softened butter with minced garlic, rosemary, granulated onion, garlic, black pepper, and MSG.
- Preheat your Wood Fire Pro Connect XL to 225°F or 107°C using Smoke and Pecan's pecan shell pellets.
- Coat the prime rib with the herb butter, ensuring all sides are covered.
- Place the prime rib in the preheated grill, inserting a meat thermometer into the thickest part.
- Cook until the internal temperature reaches 115°F or 46°C. Remove and let rest.
- Increase the grill temperature to 500°F or 260°C and return the prime rib to the grill to achieve a crusty exterior.
- Let the prime rib rest again before slicing and serving with smoked mashed potatoes and homemade au jus.
Homemade Au Jus:
- Combine 2 cups beef stock, juices from the roast, 1 tablespoon Worcestershire sauce, a pinch of MSG, salt, and pepper in a saucepan.
- Bring to a boil, then reduce to a simmer for 10 minutes.
- Add 2 tablespoons of butter and stir until melted.
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Ninja Woodfire Woodfire Smoked Prime Rib Links:
Ninja Woodfire Pro Connect XL Grill:
Get it at NinjaKitchen
Ninja Woodfire Grill Elevated Grate:
Get it on Amazon
Smokin Pecan Pellets:
Get it on Amazon
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