Garlic Butter Smoked Prime Rib | GARLIC BUTTER SMOKED PRIME RIB is the best version of smoked prime rib on the internet. Slathered in an herb infused compound butter and slow smoked to... | By Hey Grill, Hey by Susie Bulloch | Hey guys welcome to HeyGrillHey I'm starting it out this time I'm Todd and this is Susie and today we've cooked this delicious hunk of roast beast better known as prime rib with Susie's special garlic butter prime rib recipe yeah tell us about it Sus if you want to nail a smoked prime rib this holiday season I'm going to show you exactly what you need to do to have it turn out perfectly pink deliciously flavorful and like over-the-top insanely delicious you'll nail it your first time I promise let's do it alright let's get started on our smoked prime rib before we do anything else I need to make sure that you guys buy exactly what you want at the butcher's counter so we're gonna talk about this beautiful cut of beef for just a second now a prime rib comes from the primal cut of the rib this is where ribeye steaks come from the whole thing is about seven bones and can weigh up to 30 pounds I generally cook a smaller roast that's about 10 pounds usually four bones and I have my butcher cut it mostly off the bone for me and tie it your butcher can do this for you too if you don't have a butcher that will do it you can do it yourself super easily just with a little butchers twine and a knife you can also buy prime rib that is boneless I definitely recommend cooking bone on not only will boneless change the timing for this particular recipe but I love having the bones to eat that kind of like my secret little snack that I munch on while I'm waiting for the prime rib to rest and slice for everybody else so I leave mine bone-in every grade of beef is going to be a little bit different in terms of the marbling that you get inside that's this beautiful white intramuscular fat the highest grades you can buy is prime and you will pay a pretty penny for a prime grade prime rib roast it's worth it if you're celebrating something like a beautiful special occasion this is a choice roast that I have here and it is going to be absolutely delicious I'm gonna let sit out for about thirty minutes to an hour while I prep everything else get the smoker rolling I'm putting this on my Camp Chef 225 degrees and I'm using a mix of oak and cherry wood I like the bold flavor of oak and the color I'm gonna get from the cherry at 225 degrees I plan about 35 minutes per pound for a bone-in roast and once you hit this 10 pound maximum it's really not gonna change the time at all so if you do have a 30 pound roast you're not still gonna do 35 minutes per pound and end up cooking this thing for 15 hours at 10 pounds the roast is gonna get longer but it's not going to get wider around so it's really not gonna change the cook time the longest you're gonna spend on a roast like this is about six hours even if it's a big one because you again its width not necessarily length and now we just got to prep the outside of it we're doing a garlic butter crusted prime rib and it is as delicious as it sounds the first step is to season the outside of our prime rib pretty liberally I'm going to be using my beef seasoning this is a great salt and pepper based seasoning or you can just go with equal parts kosher salt and cracked black pepper for our garlic butter crust we're going to start with a cup of softened butter we're gonna mince 8 cloves of garlic we're also gonna add in two sprigs of rosemary a couple sprigs of thyme and you want to make sure these are really really really finely chopped rosemary you can get a little bit woody so chop it really fine add it to the bowl give it a good stir make sure that the herbs and the garlic are equally distributed throughout the butter so in my family it is not Christmas unless we have prime rib every Christmas Eve since before he was even born my parents have done prime rib dinner at their house on Christmas Eve so for me this is like ultimate nostalgia and those awesome family Christmas memories with a giant hunk of red meat and there is nothing better butters made it's time to get it on to our prime rib I just like to use a rubber spatula because I can spread it on there you don't need to be too thick or too thin you just want to be able to not really see any prime B prime rib peeking through the butter mmm-hmm kind of like frosting a giant meat cake once our prime rib is covered in our garlic herb butter it's time to get it ready to go out onto the smoker I have a baking sheet with a flat cooling rack this is like a cookie cooling rack that makes the perfect roasting rack in your smoker right on top and we carefully transfer the prime rib over this is going to allow the smoke to really get around the meat itself and we're going to catch all of those beautiful smoky buttery herb drippings to use later very important now this is going out onto our smoker like I said 225 degrees oak and cherry wood I'm gonna be inserting a thermometer into the thickest part of the meat itself 35 minutes per pound I figured this is going to take about five to six hours for the first part of this cook stay tuned I'm going to show you how we finish this off our prime rib has cooked to an internal temperature of 120 degrees this is not our finished temperature but as you can see it's taking on a lot of beautiful color it smells fantastic we're gonna pull that off and we need to let this rest for a couple minutes and what's happening is I've increased the temperature on my grill outside to 400 degrees so you can do this next step in your oven you can do this next step on a normal gas grill or a charcoal grill this is the searing step this is the step that gets us a beautiful crispy dark exterior bark and that perfectly cooked pink interior so we're gonna let this set for a couple minutes while the outside heats up we got to focus on these beautiful drippings right here now this is just all of that gorgeous butter that has rendered off of the outside of our steak we've also got some of those really nice beef drippings in there we want to separate out any of the herbs that have maybe turned a little bit dark at the bottom of this pan and reserve this flavored butter you can use this to drizzle over the top of your prime rib once it's finished or you can use these drippings heat them up a little bit of flour and some beef stock and you can make a really nice au jus you our target temperature for the second half of the cook is a hundred and thirty five degrees we're just about there so I'm gonna pull it off so good guys my family is gonna love me today this is perfectly cooked fingers crossed we used all of our thermometers we're gonna cut this open and see what it looks like after you do that final high temperature roast you're gonna have these lovely crispy garlicky edges we've got our beautiful browned butter right here it's time to serve so I usually come right along the bones right here and take off that twine because nobody wants to end up with an accidental piece of string in their slice of prime rib and then I actually cut the bones away from the roast itself makes it easier to slice and whoever likes to eat the bones can have a little treat it gives you a nice flat platform for slicing your roast so you can cut these bones individually I feel like this is usually the time that Todd wanders into the kitchen and asks if we're ready to eat yet and I get to hand him one of these ridiculously beautiful beef ribs the hair on the back here next stand up for something spidey-sense deer meat sense tingle my goodness I mean those are just a treat in and of itself those are ridiculous and now the Pièce De Résistance Todd is this beautiful smoked prime rib now you can cut your slices as thick as you like we usually take ours how about 3/4 of an inch thick and then people just really like to fight over that end piece but you can see it it's beautifully pink on the inside you've got a lovely hint of a smoke ring around the edge this thing is so juicy like a top tier oh my gosh and then once you have it all sliced just before you serve just drizzle each piece with a little bit of that smoked butter yeah and if you want to this is this is indulgence this is a holiday meal if you want to you can actually sprinkle each piece with a little bit of a like a flake salt boom boom how is your rib oh good good yeah oh my gosh so you can taste that initial layer of the beef rib on there the salt the pepper the garlic then you really get that herb garlic crust and it's got like a nice little crunch here on the edges this is one of your best everything oh so good you guys so tell the people what they need to do do your prime rib right that's what you need to do go to a grill hey calm for more recipes like this but follow this recipe this garlic butter prime rib it's off the charts oh so good so just a minute you guys our whole purpose is to help you feed the people that you love and feed them in the best way possible and for us that's barbecue slow smoked wood-fired food all the way our whole goal is to help you make better barbecue so you can feed the people that you love become a backyard barbecue hero you can get tears joy and snuggles and kisses from the people you love when they eat food like this it's an indulgence it's delightful you should have this on your holiday table amen
Hey Grill, Hey by Susie Bulloch - Garlic Butter Smoked Prime Rib
12M views · 103K reactions | The best strogonoff So you haven’t done it yet, super delicious! | The best strogonoff So you haven’t done it yet, super delicious! | By Recipes Learn | The best strogonoff so no you haven't made it yet super delicious take 800 grams of meat cut it into strips and then into dice like this tell me how you make strogonoff at home I'd love to know your recipe put the meat in a bowl then add one tablespoon of mayo and stir to combine and before I forget tell me where you're watching us from so I can send you a big hug today's hug is for Margie Hinkle from Ohio I'm happy to hear you're loving our recipes In a pan, add one tablespoon of butter, stir until melted. Add half onion and saute. Next, add two garlic cloves and stir. Make this recipe at home. It is incredibly delicious. I'm sure you and your whole family will love it. Now, add the meat, stir to combine, cover the pan and let cook for 5 minutes. Give another little stir while it cooks. Now, add one and 1 half teaspoons of paprika, salt to taste, black pepper to taste, one teaspoon of dried parsley and give a good stir to blend all the flavors together. When you make strogonoff like this, you will want to make it again and again and your whole family will ask for the recipe because it really is wonderfully delicious. Cover the pan until the water evaporates and look how it's turning out. Follow me to the end. I guarantee you won't regret it. Now, add one tablespoon of ketchup, one table spoon of mustard and stir it all together. Also add 200 grams of heavy cream and stir to combine. And to finish, add parsley to taste and stir it all together. And our beef stroganoff is ready. Look how delicious it is. I hope you like this recipe. Thank you for watching this video. See you in the next one. Bye bye.
Recipes Learn - The best strogonoff So you haven’t done it yet, super delicious!
Garlic Butter Smoked Prime Rib | GARLIC BUTTER SMOKED PRIME RIB is the best version of smoked prime rib on the internet. Slathered in an herb infused compound butter and slow smoked to... | By Hey Grill, Hey by Susie Bulloch | Hey guys welcome to HeyGrillHey I'm starting it out this time I'm Todd and this is Susie and today we've cooked this delicious hunk of roast beast better known as prime rib with Susie's special garlic butter prime rib recipe yeah tell us about it Sus if you want to nail a smoked prime rib this holiday season I'm going to show you exactly what you need to do to have it turn out perfectly pink deliciously flavorful and like over-the-top insanely delicious you'll nail it your first time I promise let's do it alright let's get started on our smoked prime rib before we do anything else I need to make sure that you guys buy exactly what you want at the butcher's counter so we're gonna talk about this beautiful cut of beef for just a second now a prime rib comes from the primal cut of the rib this is where ribeye steaks come from the whole thing is about seven bones and can weigh up to 30 pounds I generally cook a smaller roast that's about 10 pounds usually four bones and I have my butcher cut it mostly off the bone for me and tie it your butcher can do this for you too if you don't have a butcher that will do it you can do it yourself super easily just with a little butchers twine and a knife you can also buy prime rib that is boneless I definitely recommend cooking bone on not only will boneless change the timing for this particular recipe but I love having the bones to eat that kind of like my secret little snack that I munch on while I'm waiting for the prime rib to rest and slice for everybody else so I leave mine bone-in every grade of beef is going to be a little bit different in terms of the marbling that you get inside that's this beautiful white intramuscular fat the highest grades you can buy is prime and you will pay a pretty penny for a prime grade prime rib roast it's worth it if you're celebrating something like a beautiful special occasion this is a choice roast that I have here and it is going to be absolutely delicious I'm gonna let sit out for about thirty minutes to an hour while I prep everything else get the smoker rolling I'm putting this on my Camp Chef 225 degrees and I'm using a mix of oak and cherry wood I like the bold flavor of oak and the color I'm gonna get from the cherry at 225 degrees I plan about 35 minutes per pound for a bone-in roast and once you hit this 10 pound maximum it's really not gonna change the time at all so if you do have a 30 pound roast you're not still gonna do 35 minutes per pound and end up cooking this thing for 15 hours at 10 pounds the roast is gonna get longer but it's not going to get wider around so it's really not gonna change the cook time the longest you're gonna spend on a roast like this is about six hours even if it's a big one because you again its width not necessarily length and now we just got to prep the outside of it we're doing a garlic butter crusted prime rib and it is as delicious as it sounds the first step is to season the outside of our prime rib pretty liberally I'm going to be using my beef seasoning this is a great salt and pepper based seasoning or you can just go with equal parts kosher salt and cracked black pepper for our garlic butter crust we're going to start with a cup of softened butter we're gonna mince 8 cloves of garlic we're also gonna add in two sprigs of rosemary a couple sprigs of thyme and you want to make sure these are really really really finely chopped rosemary you can get a little bit woody so chop it really fine add it to the bowl give it a good stir make sure that the herbs and the garlic are equally distributed throughout the butter so in my family it is not Christmas unless we have prime rib every Christmas Eve since before he was even born my parents have done prime rib dinner at their house on Christmas Eve so for me this is like ultimate nostalgia and those awesome family Christmas memories with a giant hunk of red meat and there is nothing better butters made it's time to get it on to our prime rib I just like to use a rubber spatula because I can spread it on there you don't need to be too thick or too thin you just want to be able to not really see any prime B prime rib peeking through the butter mmm-hmm kind of like frosting a giant meat cake once our prime rib is covered in our garlic herb butter it's time to get it ready to go out onto the smoker I have a baking sheet with a flat cooling rack this is like a cookie cooling rack that makes the perfect roasting rack in your smoker right on top and we carefully transfer the prime rib over this is going to allow the smoke to really get around the meat itself and we're going to catch all of those beautiful smoky buttery herb drippings to use later very important now this is going out onto our smoker like I said 225 degrees oak and cherry wood I'm gonna be inserting a thermometer into the thickest part of the meat itself 35 minutes per pound I figured this is going to take about five to six hours for the first part of this cook stay tuned I'm going to show you how we finish this off our prime rib has cooked to an internal temperature of 120 degrees this is not our finished temperature but as you can see it's taking on a lot of beautiful color it smells fantastic we're gonna pull that off and we need to let this rest for a couple minutes and what's happening is I've increased the temperature on my grill outside to 400 degrees so you can do this next step in your oven you can do this next step on a normal gas grill or a charcoal grill this is the searing step this is the step that gets us a beautiful crispy dark exterior bark and that perfectly cooked pink interior so we're gonna let this set for a couple minutes while the outside heats up we got to focus on these beautiful drippings right here now this is just all of that gorgeous butter that has rendered off of the outside of our steak we've also got some of those really nice beef drippings in there we want to separate out any of the herbs that have maybe turned a little bit dark at the bottom of this pan and reserve this flavored butter you can use this to drizzle over the top of your prime rib once it's finished or you can use these drippings heat them up a little bit of flour and some beef stock and you can make a really nice au jus you our target temperature for the second half of the cook is a hundred and thirty five degrees we're just about there so I'm gonna pull it off so good guys my family is gonna love me today this is perfectly cooked fingers crossed we used all of our thermometers we're gonna cut this open and see what it looks like after you do that final high temperature roast you're gonna have these lovely crispy garlicky edges we've got our beautiful browned butter right here it's time to serve so I usually come right along the bones right here and take off that twine because nobody wants to end up with an accidental piece of string in their slice of prime rib and then I actually cut the bones away from the roast itself makes it easier to slice and whoever likes to eat the bones can have a little treat it gives you a nice flat platform for slicing your roast so you can cut these bones individually I feel like this is usually the time that Todd wanders into the kitchen and asks if we're ready to eat yet and I get to hand him one of these ridiculously beautiful beef ribs the hair on the back here next stand up for something spidey-sense deer meat sense tingle my goodness I mean those are just a treat in and of itself those are ridiculous and now the Pièce De Résistance Todd is this beautiful smoked prime rib now you can cut your slices as thick as you like we usually take ours how about 3/4 of an inch thick and then people just really like to fight over that end piece but you can see it it's beautifully pink on the inside you've got a lovely hint of a smoke ring around the edge this thing is so juicy like a top tier oh my gosh and then once you have it all sliced just before you serve just drizzle each piece with a little bit of that smoked butter yeah and if you want to this is this is indulgence this is a holiday meal if you want to you can actually sprinkle each piece with a little bit of a like a flake salt boom boom how is your rib oh good good yeah oh my gosh so you can taste that initial layer of the beef rib on there the salt the pepper the garlic then you really get that herb garlic crust and it's got like a nice little crunch here on the edges this is one of your best everything oh so good you guys so tell the people what they need to do do your prime rib right that's what you need to do go to a grill hey calm for more recipes like this but follow this recipe this garlic butter prime rib it's off the charts oh so good so just a minute you guys our whole purpose is to help you feed the people that you love and feed them in the best way possible and for us that's barbecue slow smoked wood-fired food all the way our whole goal is to help you make better barbecue so you can feed the people that you love become a backyard barbecue hero you can get tears joy and snuggles and kisses from the people you love when they eat food like this it's an indulgence it's delightful you should have this on your holiday table amen
Hey Grill, Hey by Susie Bulloch - Garlic Butter Smoked Prime Rib
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