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