Smoked Beef Forerib (Prime Rib) The Ultimate Christmas Meal

Amazing cook, I can't wait till I get some time to cook like this!
On another note that fan for the fire looked fantastic do you have a link or a name for it? Thanks!

I did have a reverse pichania in mind but I can see this being a better alternative and that gravy is definitely worth a try. Nice 1

I do something very similar to this for my family every year since 2020! Great video. New subscriber btw

Bud, you forgot the Yorkshire pudding.

Nice cook Dave! Made me super hungry~!

Looks F'n banging!

Damn. Looks like I am doing this recipe for Christmas or New Year's

That is one beautiful roast! Thanks for making such an intimidating cut quite doable.

Need that gravy in my life

Should have baked them in a oven safe pot to keep that roasting fond. Aint nobody doing potatoes with all that unnecessary steps. Brisket is better imo.

For the algorithms bay bay!!!

Great video as always. Yep got to make this for sure. How much beef tallow did you put in the pan before you put it in the oven for the potatoes

Love the video! Plan on doing one at Christmas. Thank you!

Great looking prime rib but I am like you. Those potatoes are looking amazing, defenitely got to do those. Brad at Chuds did an homage to you and those potatoes earlier this week.

Ok. Second time this week seeing taters like this! I'm over it! You and Brad got me feelin a certain way about them spuds! Everything looked phenomenal!

Mate that’s on a whole other level, cheers mate, merry Xmas from Australia

You are killing it.
Excellent demonstration of technique.
Be well.
JT

Why are you good at everything 😂

I have never understood why people dry brine and then place the meat on the rack in the fridge with the fat cap up. Gravity works here and moisture will be drawn out of the meat and pool in the bottom of the rack and also work against salt penetration as it is forced to penetrate up against gravity. The thing you should do is place the meat on the rack with the fat cap down. You will get better results.

Great looking meal! Thanks for sharing your recipe.

Love this!

Yum! 😋

Subscriber all the way from South Africa! :)
Looks bladdy gorgeous!!!

Thanks man! Appreciate your content

Awesome!!! Looks amazing!

In terms of the stockpot would a slow cooker suffice?.
Always wanted to make my own gravy but don’t have a big enough pot.

❤❤❤

Luv this video! Luv the gravy recipe especially, but I would take the roast off the grill at 120 or below, but that's just me liking my cow on the rarer side.

Looks amazing mate, I'm new to this level of bbq'ing as previously I've only ever done the standard burgers, sausages type thing at home but recently bought a kamado Joe junior as a means of learning the more complex and interesting ways of outdoor cooking.

I've watched a few of your videos now, and it was useful as a complete beginner to hear you reference a kamado and that the same technique will work as I'm never sure if what may work on one will work on another though have assumed there can't be much in it.

If I can ask, what would be a decent cut to start with that won't bust the bank if I mess it up? I'm keen to try new techniques but not sure I want to risk a £50 cut of beef to do it! 😅

Keep doing what you do, it's great to see a UK based channel.

Best wishes and merry Xmas.

What's the fan you used to give your coals a good blast? Looks very useful!

My wife is from Norfolk she used to always want turkey for Christmas Day, I always wanted anything other than turkey so we alternate who chooses, one year turkey, one year goose, turkey, fore fib of beef, fore rib of beef, fore rib of beef 😂 we slimmed it down to a single rib too she's share when it's just the 2 of us and mix it up now again. Had smash burgers last year, going for shwarma this year. Cooked Christmas lunch on the BBQ for the last 7-8 years now, great for freeing up veggie space in our tiny oven

This couldn't be a better video to drop, a Rib roast is our go too Xmas day meat, I do do a Capon for the traditionalists but the beef is where it's at. Some great tips to help up my game (not brind before) . Thanx buddy have a great Christmas

You knocked this one out of the park Dave! Everything was spot on. Happy holidays!

Would be interesting to have your view on the Farmison Rib Vs the Tesco, how it eats Vs quality and value. Another great video, thank you, off to Tesco

I need to add Prime Rib to the holiday festivities!

Great video thanks. Would you recommend the Nemo over King Edward’s?

How do you think a smokey flavoured meat goes with a traditional Christmas meal? I have often done my turkey on the weber (more because my oven is tiny), but don't use any wood to reduce the smokiness as it doesn't feel Christmassy. I will likely do the same this year as my wife and mother in law don't eat beef, but was thinking of doing a point end brisket in the Dutch oven a day or 2 before to serve along side. This looks great though!

I'm definitely making those potatoes for christmas! Thanks for the great tips.

I have already picked up my 5.9kg rib of beef from Costo and will be cooking that at Christmas along with a small turkey for the traditionalists 😂. Ill be cooking it on the kamado so it was really nice to see you drop this video now. I'm glad you mentioned removing the bone and making a stock as I think I will do this also. The last time I did a 2 bone rib I ended up with no juices for the gravy. Thanks Dave 😁

Absolutely amazing. I'm already making this on Saturday

Moving back to the UK next year, glad to see there are some BBQ fans back home.

Where did you get that bbq hairdryer thing ?

What was the blow dryer gadget you used? Link for that??

Great video 👍🏻

Good stuff mate. Looking more comfortable in front of the camera with each video

Will definitely try the dry brining on mine this year before cooking on my kamado.

I learnt that you sold out of 2xl t-shirts - gutted!

Great video! Thank you!

Always a treat to watch when you amaze yourself. Truly helpful as one of the great challenges when guest come is timing. It seems that your 7+ pound (US) roast took about 5 hours, all in. I like it about 5 degrees more rare but in any event I think it can sit for up to 2 hours before service. Many thanks.

Love that you did this on the PK.
How long did that beef end up cooking for on the grill?