rlic as desired).
Cover roast, and refrigerate overnight.
135 degrees C).
Rub beef roast with sea salt and black
enerously over all sides of prime rib roast. Grind rosemary with coffee beans
ipping pan under where the roast will be. Aim for a
Place rib roast on a plate
Cook prime rib roast to desired doneness.
Pour any drippings into saucepan. Add water and Bovril. Heat.
Add sour cream and chopped prime rib roast and mushrooms. Heat**SLOWLY**. Do not boil. Serve and enjoy!
NOTE:.
Bovril is British; It's a beef extract that can be used in recipes such as the one above or spread on toast or used to make a \"beef tea\".
50\u00b0F.
Pat the rib roast dry with a paper towel
ixture over the prime rib roast evenly. Place the seasoned roast in a roasting
50 degrees.
Coat the prime rib with the thick worcestershire sauce
1. Let the roast rest at room temperature for
Mix olive oil, garlic, pepper, rosemary, salt, and beef base together in a bowl. Cover beef roast completely with the rub.
Heat a charcoal smoker to 350 degrees F (175 degrees C) on indirect heat. Place the roast directly on the grill grate with a drip pan underneath. Add wood chips according to manufacturer's directions.
Smoke until an instant-read thermometer inserted into the center of the roast reads at least 125 degrees F (52 degrees C), about 2 hours and 30 minutes.
o 450\u00b0F Place the roast in a shallow roasting pan
Rub the prime rib all over with some veggie
Roast and cool the Prime Rib. Use an electric meat slicer
Remove prime rib from refrigerator and allow the
Let the prime rib roast stand at room temperature for
egrees C).
Place the prime rib into a roasting pan, and
o cooking so that the roast adjusts to room temperature.
Cut small slits into the prime rib roast and push slivers of garlic
Preheat oven to 400 degrees.
Rub prime rib all over with olive oil, minced garlic, salt and white pepper.
Place in baking dish and let cook for 1 and 1/2hrs, (One hour for a more rare prime rib).
Stand and cover with foil for 15 to 20mins to allow juices to flow back into the meat.
Carve into fairly thick slices to serve.