Garlic & Herb Tomahawk Prime Rib

Tomahawk prime rib let's smoke it [Music] prime rib is my absolute favorite thing to make at the holidays we've made these before on our Channel we're going to switch it up go with a little different flavor profile today but up top let me tell you a little bit about what is a prime rib so this is a 44 Farms Prime grade rib roast it does not have to be prime grade to be a prime rib it's in how you prepare it which is where the name comes from so you can get a choice grade or whatever you want what we have here today is a five bone Tomahawk prime rib so this is a rib roast that has been frenched if you cut this direction you would have five individual ribeye steaks but we're going to cook this hole and hence the name prime rib there are a number of ways to prepare it and let me talk about the different types in that preparation you can have a boneless prime rib you can have a bone-in prime rib or you can have a standing rib roast which would be where you cut the meat off the bones so that you can season all the way around the meat and you butcher twine it back on on and cook it whole big benefit in that when you're done cooking it you can cut the twine off simply remove the roast and slice and go that's a standing rib roast today since we're going for the presentation with a tomahawk rib roast we're going to leave this bone in and make it nice and simple this can apply its fall here so here come the leaves this method can apply to any type of rib roast this is about the seasoning preparation and how to cook it so this can apply to any type that you have the great thing in December these usually go on sale and they're a lot more affordable affordable than the rest of the year so as you get near Christmas which this is coming out uh after Thanksgiving Before Christmas this will be a lot more affordable for you guys to do so let's jump into this the one we did previously was super good we slathered with the w sauce season with holy cow and garlic and herb and it was amazing I love garlic and herb flavor profile so we're going to make a paste for this one with lots of herbs and even more garlic and our holy cow so let's jump into that I've diced up a bunch of herbs already so we've got flat leaf parsley we've got rosemary we've got tarragon or tarragon as my friend Dennis Prescott calls it and Thyme and then a whole lot of garlic so they're half cups of all of them accept the time which is a quarter cup and uh it's actually a lot more garlic because I feel like I might want more um than a quarter cup so I did a bunch so we'll see and I've got just a little bit of olive oil so we're gonna let's just combine all this stuff together I'm also going to mix in a little Dijon mustard to help bind it all together I love slathering beef with mustards it doesn't affect the flavor profile that much a little bit and with the oil it's not going to put all the garlic in first let me see if I want to add some more put quite a bit of it in and they need three four tablespoons of mustard so just Dijon mustard you could also use English mustard I'm not going to measure this we're just going to put it in and kind of get it to the consistency I want and I'd go two three tablespoons of our beef rub which is holy cow measure with your heart you'll see how this looks needs more mustard [Music] this recipe is going to be down in the description they can always be found at meetchurch.com if you don't know we release videos typically every Wednesday and the banner of mechurch.com will be that recipe with links in it to the YouTube video so here's what we're looking for just nice kind of even consistency this is a big roast by the way so we may need a little more paste most people don't make a five six seven or bone bone prime rib most people make you know I'm going a little more mustard they usually make three or four bone this one is uh this one's pretty big which I love 44 Farms hooked us up with a gorgeous rib roast so if you don't know 44 down in Cameron Texas never ever products so no hormones or antibiotics amazing beef I'm all about knowing what your family uh which where your beef comes from that your family eats and this stuff is great you guys have seen on this channel before so thank you all for sending this up for this video I'm putting gloves on just because I'm going to get messy you could obviously just do this with your hands so we put seasoning in this you could season the rib roast but if you put enough in here you don't have to do that and then we're basically going to just slather I'm gonna start on my back side and I wanted a lot of garlic as I mentioned I want to be able to see it I want that like studded look of garlic all over this thing foreign feel like I got a pretty good amount actually I'm gonna use it all remember big piece of meat so if you weren't going with this pace and you were just seasoning you can season very heavily because you slice this direction of this massive piece of meat and you only have seasoning on the outside of it so it's very difficult to uh to hurt this or to you know to put too much on it all right that looks pretty good we're gonna let this adhere I'm gonna let it adhere for probably about an hour it's nice and cool out and let it sit for a little bit uh you know you could do this the night before if you want it's not going to hurt it if you want to do this uh the evening before your big cook is fine but I'd let it sit you know one to three four five hours put it in your fridge but it's nice and cool out so we're gonna leave this out here let this kind of soak in a little bit and I'm gonna get my smoker going at 250 degrees and I'll see y'all back in a little bit let's talk about the cook on this gonna be very very simple we're running a mill scale Offset Smoker 250 degrees with Post Oak you could cook this on anything you could cook it on a pellet grill you could cook it on a kamado grill with an indirect setup you could cook it in your oven but that's not any fun we cook everything outside temperature wives you also don't have to be at 250 you can be a little lower you can be a little higher so let's put this in not sure how long this one's going to take it's a big one so we're not going to base it or do anything to it I am going to face these the meat towards the fire right in the middle so that it Cooks nice and even so we're going to cook this today and we will let you guys know how long it takes and we'll be back we're shooting for about 120 internal temperatures so when we get there we'll be back to hang with you guys then all right it's been right at three and a half hours actually three hours and 27 minutes I've done nothing to this prime rib other than just run the fire it's mostly been 250 a little above a little below I'd say we did a pretty good job at 250 it's 248 right now right in the middle bam 120. not good she's done looks so good so I told you we were going to 120 why is that well when I'm cooking a steak I like medium rare 130 135 Mrs meat Church likes it more medium so 140 or over when it comes to prime rib I always go a little bit under this is a really big piece of meat it's going to continue to carry over cook now for a little bit so that's why I go to 120 so you need to adjust this final internal temperature to your desired doneness also it's 120 right in the middle so I know that I'll eat what's right in the middle but my wife and others in the family that like it more well done not well done but more more done than medium rare if you want it well done unsubscribe because you do it wrong kidding uh it's you know out here on the edge is going to be a much higher temperature uh so we can serve out here so I'm 133 right here so this will rise up a few more degrees uh what we're going to do is we're going to tint it with foil and we're going to let it rest for a while it will continue to increase in temperature as I said thanks Rosewood Rosewood block for these amazing beautiful little trivets to hold down my foil just gonna let this hang out here we're gonna let it rest at least 20 minutes you could go longer if you want so I'll see y'all back here we'll slice it open and see how we did all right guys can't wait any longer see how we did it's been 20 minutes looks awesome by the way I mean killer bark uh the contrast is going to be amazing so I love the way it looks to be super honest with y'all okay here we go there's the money shot oh man it only got up to 126 by the way and as you let it sit here it's going to get uh it's going to get more pink but man let me tell you how this garlic smells not bad okay I gotta get in here and get me a little piece of this get an awkward slice here let me get some I need to get some of the edge on that good Lord I mean look at the juice just dripping off more tender than your mother's love as I always say I got to ask a question on YouTube last week why a prime rib why wouldn't you just cut steaks well the texture is completely different when you cook something like this and going back to the days of going to Vegas and hitting the prime rib buffet for 5.99 I ain't mad at it that's super good love the garlic and herb all that garlic I'm not mad at putting all that garlic on there that was that was awesome this is easy you guys got to try this uh for sure we've got all kinds of holiday videos by the way this will be in our holiday playlist so there's like 20 something holiday videos everything from Turkey to next week we've got a brand new beef tenderloin video coming out uh lots of cool stuff in there no matter what it is that you're cooking for your family for the holidays so please like And subscribe we drop weekly how to cooking videos uh to inspire you guys to get outside and cook for your family cheers y'all see you next time [Music]

Channel: Meat Church BBQ

Views: 254,555

Keywords: Garlic Herb Crusted Tomahawk Prime Rib, smoked prime rib, prime rib, 44 farms, mill scale smoker, prime rib recipe, prime rib roast, how to make prime rib, tomahawk prime rib, tomahawk steak, holiday beef dish, holiday meal, christmas recipes, meat church, matt pittman, traeger, bbq, barbecue, grilling, meat church bbq, meat church bbq youtube, Meat Church BBQ YouTube, Meat Church, Matt Pittman, BBQ, Barbecue, Grilling, how to, how to make, cooking, cooking show

Id: 4d05WZWclaQ

Length: 12min 17sec (737 seconds)

Published: Wed Dec 07 2022