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Prime Rib Beef on Weck

Name: Prime Rib Beef on Weck
Prep time: 20 min
Cook time: 165 min
Total time: 185 min
Yield: 8-Jun
Cuisine: American / BBQ
Ingredients: 1 prime rib roast; Meat Mitch Yellow Brick Road Mustard Sauce, for binding; Meat Mitch Steer Season, as needed; 6-8 brioche buns; ½ cup cold water; 1 tablespoon cornstarch; Pretzel salt, as needed; Caraway seeds, as needed; Meat Mitch White Sauce; Extra-hot Beaver Horseradish, to taste; Prepared beef au jus, for serving

Smoked prime rib with a Yellow Brick Road binder and Steer Season crust, sliced thin and piled onto caraway-topped buns with a Beaver Horseradish White Sauce spread and warm au jus.

Time, Servings and Calories are estimated.

Prep 20 min

Cook 2 hr 45 min

Total 3 hr 5 min

Serves 8-Jun

Calories 650

Ingredients

1 prime rib roast
Meat Mitch Yellow Brick Road Mustard Sauce, for binding
Meat Mitch Steer Season, as needed
6-8 brioche buns
½ cup cold water
1 tablespoon cornstarch
Pretzel salt, as needed
Caraway seeds, as needed
Meat Mitch White Sauce
Extra-hot Beaver Horseradish, to taste
Prepared beef au jus, for serving

Instructions

Prep the prime rib: coat the outside with a thin layer of Yellow Brick Road Mustard Sauce as a binder. Season liberally on all sides with Steer Season.
Smoke low and slow: preheat the smoker to 225°F. Place the seasoned prime rib on the smoker and cook until the internal temperature reaches approximately 128°F -- about 2½ hours for our cut, but go by temperature rather than time. Remove and let rest before slicing.
Make the Weck-style buns: preheat the oven to 350°F. Whisk together the cold water and cornstarch to make a slurry. Brush the tops of the brioche buns with the slurry, then generously sprinkle with pretzel salt and caraway seeds. Toast in the oven at 350°F for about 3 minutes.
Heat the au jus: add the prepared beef au jus to a saucepan and bring to a gentle simmer. Keep warm.
Make the Horseradish White Sauce: combine White Sauce with Extra-hot Beaver Horseradish, starting with a small amount and adding more to taste.
Slice and dip the prime rib: once rested, slice the prime rib as thinly as possible. Dip the slices into the warm au jus.
Build the Beef on Weck: pile the au jus-dipped prime rib onto the bottom half of each bun. Top generously with the Horseradish White Sauce. Quickly dip the cut side of the top bun into the warm au jus, then place over the prime rib. Serve immediately with extra au jus on the side for dipping.
Mitch Tip: don't cook your prime rib by the clock -- cook it by temperature. Our roast took about 2½ hours at 225°F to reach 128°F, but every cut is different.