Slow Smoked PRIME RIB Roast In A Wood Oven

Slow Smoked PRIME RIB Roast In A Wood Oven


welcome friends we are out in the
backyard again today with the pizza oven but today we’re not gonna cook a pizza
we’re gonna do a prime rib roast so I’ve built a relatively small fire in the
oven today I want to keep it low slow and a little bit smoky I’m shooting for
about 275 to 300 degrees in the oven which is far lower than we would cook a
pizza so I’m going to shove the fire off to the side I’m gonna put in a
temperature probe and I’m gonna let the oven heat up while we prep the roast
back in the kitchen okay so here is the prime rib we’re going to do and today
I’m just gonna put salt and pepper on it I’m gonna use a little bit of oil sort
of a low flavor oil high smoking point the oil is just there to stick the salt
and pepper to it and I kinda as much as the next person like it when you put on
a very flavorful rub on the outside of a piece of meat but today I just want to
taste the beef I’m gonna put this in we’re gonna smoke it we’re gonna cook it
slow we’re gonna take our time let’s just have the flavor of the meat so the
oil is there to keep everything else sticking I’ve got one clean hand for
sprinkling and one hand for rubbing so generous with the salt and pepper okay
so I’ve got it on a rack on a small tray and I’m gonna put this temperature probe
in its just so that I can monitor the temperature and pull it off when it’s
done perfectly for me now I know everybody argues over what
the perfect temperature is my family’s no different you put four of us in a
room and we’re all gonna argue about when the roast is cooked and when it’s
overcooked and when you can’t even eat it and the difference in temperature
could be only one or two degrees but everybody still has an opinion and I’m
sure you watching at home you have an opinion as well so choose the
temperature that you like sticking the probe and monitor it closely so let’s
take this out of the oven and get cooking okay low fire a little bit of
smoke and in goes rrrow okay so the plan is every 45
minutes or so I mean turn the roaster round so it doesn’t always have the same
side facing the fire I’m gonna feed the fire very slowly I’m gonna make sure
that I get a nice smoky environment inside or hopefully I’ll get a nice
smoky environment inside so we’ll get a slow-roasted and a smoky flavor now to
the garden and see if we get some vegetables okay the roast is just about ready to
come out of the oven these are the vegetables that I was able to pick in
the garden today I’ve got a selection of carrots beans peppers and potatoes so I
think I’m just gonna boil these potatoes because let me tell you potato
fresh out of the ground boiled with a little bit of butter is absolutely
amazing to me love that these other vegetables I’m going to cut them up coat
them in oil with a little bit of salt and pepper and then I’m going to stick
them into the wood oven while the roast rests aha now I see why you said bring a
bottle of red so now I pulled it out at 131 degrees Fahrenheit okay okay
over the twenty minutes that it’s at here the temperature rose to 144 degrees
Fahrenheit Oh see you almost take it to earlier I should have taken it out I for
my own personal taste I think I should have taken out of probably 125 would
have been closer 120 or 125 and I mean that’s the constant struggle of so I
laughed because this is I don’t know what it’s like at your house but anytime
family gets together it is a battle of where to take it out yeah now is the
time no it’s not it’s yeah constant a lot of people around the barbecue yeah I
always argue me about when it’s time to actually take it out well and there’s to
think so I did this in the woodfired pizza it’s not the barbecue but yes you
could definitely do exactly the same thing in a barbecue um
temperature management might be a little bit more difficult the the pizza oven
has a thermal mass that it doesn’t fluctuate too much but no but it you
know I did get a little extra crust on the outside and that’s I knew I knew
when I put it in I should have wrapped or at least tented it in tinfoil edge
tastes I think this turned out really well
the meal itself is fantastic so cooking in that oven is a learning curve um but
don’t be afraid to try it there is a smoky flavor because I did use cherry
wood I burnt cherry wood and I also smoked it with cherry wood oh wow so so
we’ve got a little bit of smoky flavor in there and you know dinner with fresh
veg from the garden fresh potatoes bottle of Chianti let’s just celebrate thanks for stopping by plate this yeah
let’s have supper see you again soon you you

100 thoughts on “Slow Smoked PRIME RIB Roast In A Wood Oven”

  1. I saw "Cherry" and was thinking of actual cherries somewhere. My disappointment abated when you carved that "something-I-must-have-now-and-it's-only-breakfast". Thanks.

  2. I LIKE your 'crusty' approach to finishing the roast. Foil is just going to steam what could have been a superlative joint of meat. That vegetable melange looks wonderful!

  3. Great video man. Been watching your vids since you had 20000 subs keep it up. How much time do you preheat your oven??

  4. Looks amazing. In my family, no one but the cook gets the luxury of having an opinion on the doneness of the meat.

  5. Just looking at the roast at the end, it might be better to point the bones toward the heat the whole time instead of rotating it. Looked far pinker by the bones than the other side. Maybe?

  6. Ive learned to actually enjoy your communication in the end. It seems to me that you’re just nervous not in a constant struggle

  7. cherry is my favorite for smoking, i find it much more subtle than more common smoking wood like hickory or mesquite. I often feel the stronger flavor of these woods is overpowering

  8. This video really spoke to me. I was drooling on my phone thinking of the wood fired taste of that probe rib. Textbook Glen… just textbook.

  9. I just wanted to say how wonderful the two of you are. And thank you for the feelings of https://en.m.wikipedia.org/wiki/Mudita

  10. With a roast, probably med-rare around 130. I like my steak about 112 though. Although it's hard to get a solid crust on a blue steak.

  11. Beautifully cooked, great looking fresh vegetables, just one question Glen and Julie do you like gravy with the roast, or something like mint jelly (more for lamb), and yes agreed there is always an argument about how long to cook meat for, sending the love from Melbourne Australia, massive fan of your videos, I'm learning heaps from you 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘

  12. Glen as much as I love you… You are a pain in my toe..(I suffer from gout)!!…??? How can I possibly watch this when my birthday is 28th of this month and not make it my birthday present to me??? I blame my limp on you but I promise I'll thank you in the same breath!!!

  13. Okay, I don't know if you can get them around there. But, with your awesome pizza oven, I picture you cooking something in Banana Leaves 😊

  14. That all being said there's no way I could afford that cut of beef that you're have in front of you.!! Kosher delis are the only way to get prime beef here in Detroit.. is 22 bucks a pound at least!! I still might do it??

  15. Every year we pull it out at a different time to see if we get it right on this go round. The thing is to have some rare pieces in the middle and more well done on the outside edges for those who don't like it still mooing.

  16. Last year at the Iowa State Fair, one of the most popular foods was burnt ends served by the Iowa Cattleman's Association (IIRC). It was beef cut into about 1 inch/2.5 cm chunks and cooked so that it was covered with the crust. Deeee-vine for those of us who like the bark (crust) on the meat. And apparently there are a lot of us.

  17. Okay I was jealous of your RED Dragon cameras and assortment of lenses, but I'm really jealous of your vegetable garden. Dang my urban condo life.

  18. that rib looks amazing, such a shame i have no space for such an oven. btw, im so glad its new potato season here. fresh out of the ground they do taste the best

  19. Carry over temps are hard to predict. I sat around a BBQ with three generations of family and I was shooting for medium, but they wouldn't let me pull it early and it was on the far end of medium-well. Doh!

  20. Glen that forerib looked amazing, just how I like it. And yes you are right, good meat doesn't need heavy seasonings, as a Brit, we are know for our quality of beef and you did that cut justice my friend.

  21. Exactly a well cooked piece of beef needs only salt and pepper. Im watching my blood pressure so i can get a good med-rare sear and not even miss the salt. Love you garden.

  22. My mother was born in 1918 and was taught that you test meat with a fork to see when it is done. When you can't stick the fork into the meat anymore, it is done.

    It wasn't until I was 18 and able to eat at a restaurant on my own that I discovered that meat could actually taste good. These days I consider anything over medium-rare to be overdone.

  23. The thermal mass of the pizza oven has to make a great smoker. It must be wonderful to not spend the cook time chasing the right temperature. BTW, the crust looked great, and other than the cap part of the rib roast, it looked like a good medium rare. The cap is so rich in fat, that medium well is fine. It will still be flavorful, moist and tender. Good Job!

  24. Find out what temp everyone wants, cook to 5 degrees under the lowest desired temp so it will finish cooking during the rest. Then just start slicing and whoever wanted the most well done meat can have the ends, whoever wants the rarest gets the middle and so one.

    That's what makes prime rib so great is that you can have medium well, medium and medium rare meat all in one roast.

  25. You see, I don't like one thing here. If you use kg use Celsius as well, or Kelvin, I don't mind!!! But don't go half metric system. Celsius and grams or farenheit with pounds, don't mix them because they are not wipped cream…

  26. Looks like it turned out great. I like a roast that has been in a simple brine (salt, pepper, bay leaves and garlic) since I can have it blackened on the outside but moist on the inside. No need, then, to wrap it in foil.

  27. You are right on about the learning curve/challenge of a brick/pizza oven. I built one in the back yard and every cook is a wait and see but most often a great tasting meal. Can't beat that wood fired taste. I will do this recipe this xmas and pull the roast at 125ish like you mentioned.

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