Yes clearly I pronounced Wagyu with the g in the back. My bad. I’m not good at pronunciations, never have been. I’m getting old, and stopped caring 😂😂.

Nailed it. Christmas dinner and decided to give this method a try. I appreciate the video and the tips. This was a home run for the trial run on the new pellet smoker (always favored propane and wood). 9 plus pounder took 5 1/2 hours including resting, but it was 10° outside and snowing. Had butchers string on hand. For those that don't have a regular local butcher, just order a ball of butchers string online and you'll be ready. It definitely gave it a great shape, so don't skip this step. I mixed butter with the olive oil, rosemary and thyme. I'd recommend it...soften a stick of butter and it will mix in nicely. Lots of compliments.

I made your recipe to the letter for Christmas dinner. WOW!!!! It was a HUGE hit and I took all the credit. haha The flavors were amazing and your horseradish cream was also loved by all. Thank you! If anyone is hesitating to make this...don't!

OMG can’t wait to try this! Looks amazing..Thank you!

OMG, I started doing this last year. Very similar but I don't coat the outside with anything but salt n pepper. But I use rosemary, butter, thyme, garlic, in my process. It's so good. I just called my wife in here to watch this with me. We're drooling.

Just came across your channel and I’m really enjoying your content. Keep up the great work!

I just made this today on my Traeger, and it was so delicious. Everyone thought it was amazing. Thank you for sharing this recipe.

Done and done. Just pulled from Pit Boss. Looks great and smells amazing!! Thanks for the recipe Chef!

Following this for our prime rib dinner! Thank you, can't wait

OUTSTANDING VIDEO! Classic cooking with a twist! Thank youHappy Holidays !😀

Thanks for the video, that looks OUT OF THIS WORLD!

Awesome, you didn't miss a thing - all in the details, thanks for sharing!

We made this today. AMAZING! THANK YOU! Merry Christmas!

we did this yesterday, Smoked it in my Ole Hickory Pits CTO with white oak - did it like your video to the letter. put it in our convection oven to 120 - pulled it -- left the probe in, it climbed to 130. Next time, I will cut into it at 125. I never dreamed it would go over 5 degrees. it had the bones - I bet that had a little to do with it. It was Magnificent --- I think I was equally excited about the Au Jus - magnifique! thank you for this - and the video production was superb. thank you, thank you!

This looks great! Thanks for this recipe

Looks perfect! can't wait to try it!

Made this today and the family loved it. Thanks Chef!

Thank you for sharing this recipe!

I cook mine in The Pit Barrel Cooker. Total game changer. Same with whole turkeys.

I've been a pitmaster for about a decade, and a more general purpose executive chef for about 5 as well, and I've seen numerous other videos on this done by pitmasters. Watching you, I kept thinking, "I feel like I'm back in culinary school." I truly appreciate seeing someone bringing more classical techniques into their BBQ. Made me realize how often I default to pitmaster techniques when I go to BBQ, and forget the basics I picked up in culinary school. I was going to do a Prime rib for my guests this week, and wanted to do something special. It's a roast I've never actually smoked, but baked thousands of times. You're right, I just need to treat it the same, with the added element of fire management. Awesome video.

Great recipe. Family really enjoyed Christmas dinner with this. Thank you!

Really enjoyed the vid. I do this every Christmas almost exactly the same. Ive never made aujus but after watching this Im going to give it a try. I cook mine on a Weber kettle grill with hard wood charcoal. Weber makes half moon shaped baskets for the charcoal. It usually smoke from 225 to 245f for about 4 hrs.

I didn't see this video until after I already did my Christmas Prime Rib. I will try it next year, plus that au jous looks incredible.

As a test subject, I have a five pound roast in my Weber Smokey Mountain right now. It's choice but the marbling was fantastic -- it was actually better marbling than the prime graded roasts I had been looking at. (And better marbling than the "prime" roast in the video that quite honestly looked like choice.) Remember though, they grade the cow not the individual cut so you really need to look at the marbling as a prime graded cow can still have an individual cut that is more choice and visa versa. I am using pecan chunks and because my smoker is not some electric equipment where I can set a temperature with a dial, it will be tough to do the reverse sear in it. Thus I plan on bringing it to 115 in the smoker and doing the reverse sear in my convection oven. I'll take it off the smoker, bring it in and cover it, and let it rest for 20 to 30 minutes before hitting it for 7 or 8 minutes in a 550 degree convection oven. I have always cooked my roasts in my convection oven using a reverse sear method with the basic S&P and some garlic powder and they have been fantastic. The addition of pecan smoke and your fresh herbs should make it divine. I'll know in a couple of hours...

I made this yesterday, for about 12 guests, for the Super Bowl. It was a huge hit! By far the best prime rib any of us had ever enjoyed. Thank you, Billy, for always making my culinary experience better!!!

Did this for Christmas dinner tonight, came out great, thanks for excellent process, about 1/2 hour cook time per pound…

I love smoked prime rib. Thankfully my brother is a BBQ enthusiast and has his recipe and process down pretty well so we get that for Christmas. I've had VERY good and consistent results doing a prime rib Sous Vide and finishing in the oven. It doesn't bring that awesome smoked flavor to the party, obviously, but is still really good. and a perfect level of doneness all the way through.

Looks amazing. Thank you!

Just did this following as closely as possible. Only differences were I used a lone star grillz insulated vertical smoker and finished in a convection oven once it got to 100. It was incredible. I am not typically a fan of prime rib vs. ribeye but this altered my perspective.

That recipe was beyond awesome, and perfect pacing of the process too.

I just cooked my first prime rib roast on my pit boss pellet smoker. I was blown away by the flavor and tenderness! Thanks for the tips!

Perfect, used this recipe and info for 2, 12 pounders this weekend. Came out at 118, and everyone loved them. Thanx

Worked at a restaurant in the early 70’s where prime rib was on the menu. They would cook a complete rib bones on in the net it came in. Seasoned with salt, pepper and garlic. I think it was cooked at 500° for the first hour and then at 350 for an additional two hours keeping an eye at the internal temperature every half hour. Drippings were saved on the side. This would come out of the oven around 5:30 in the afternoon and basically it was first come first served. From what I remember we could get around ten servings plus two end cuts (my favorite since it was full of spices) for the dinner hour. Most individuals wanted it without the bone but we did have one customer who insisted the bone be left on. Bones were also put aside for later use. Most often we had end cuts left over and these were put on the side as well. What happened with the items put on the side, Friday mornings the stock pot came out and it was filled with onions, celery, carrots and garlic and left to brown in butter. After which the left over end cuts and bones were placed in the pot and it was filled with water and allowed to boil for several hours. Dripping were added towards the end and boiled a little while. Seasoned with salt and pepper to taste. It was pulled from the fire and the end cuts were removed and placed on a tray and into the cooler for an hour. The rest of the solid mix was strained out of the stock. What was left was a very tasty au jusè to use on the prime ribs and roast beef on the menu. As for the end cuts we shredded the meat and cooked in bar b cue sauce for the Friday lunch menu. Another very tasty and popular sandwich that was quite popular. Nothing went to waste and we had very satisfied customers.

I just made this for Chrismas Eve dinner, used my Rectec pellet grill....I followed your recipie and instructiond exactly, and it was the best tasting beef I have prepaired. Much appreciated, keep up the good work.

Finally a great video about prime rib! Thank you!

Every aspect of this video was superb. Glad I found this channel. Subbed.

New subscriber, you had me at the Au' Jus' when you bought it out in the oil and vinegar Cruet- it's the easy things that makes it a game changer.

Best narration and explanations not to mention Nailed the Cook!!

We smoked our prime rib last Christmas but didn’t season with more than S&P and garlic powder. We’re following this recipe this time (using fresh herbs for sure) and it’s gonna be delicious. Thanks for the recipe and the great video! Merry Christmas!

I made this last night for family. turned out perfect. Thanks for taking the time to make this video!!!

Its amazing to watch a trained chef in comparison to the backyard pit masters. I've grilled and smoked meat for years on my Webber Kettle. Looking forward to adding your methods to step up my grill game.

Looks super good! Thank you for this. Planning to make this for Christmas but I wanted to ask if I should dry brine the meat overnight?

I will definitely try this out. Smoking the meat just makes it even better!

Looks amazing! I just made one last weekend in the oven. I thought the smoke flavor would overwhelm the garlic herb crust. What kind of wood chips are you using?

Omg your killing me! I’m salivating! Awesome looking prime rib!

This looks amazing. Just got a smoker, so we’re going to try this!

Awesome. Followed recipe and came out perfect. Easy to follow. The best I have ever tasted. Thank you!

I'm definitely trying this next time I cook for my family on weekend

Interesting method for smoking prime rib , it made my mouth water just watching the video , going to try it on my guests today .Thanks for making the video . Happy Holidays 😁

We’re gonna try this tomorrow!

I am so hungry right now! Great video! Subscribed!

Merry Christmas Chef to you and yours.

Looks delicious!

I'm glad I found you.. Outstanding work. Happy Holidays and Thank You for your sharing of great info!

It's Christmas morning now and I'm doing it as we speak, Merry Christmas

Smoked rib roast for Easter using Billy’s instructions and my wife said it was the best prime rib she ever had. Chopping and grating the ingredients are time consuming but so worth it. Truly divine.

The au jus was excellent. I will make it every time, worth the extra steps. Thank you!

Looks great. Doing a 4 bone tomorrow. Will use this recipe and technique.

Last year we had one that was a little bit to big for our smoker so I trimmed the end and sliced 3 one inch thick cuts and grilled the prime rib steaks, they were really good.

Your videos came up. I subscribed. I really enjoy the way the videos are put together and your demeanor, now I need to buy a pellet smoker/grill. Thank you, Chef Billy!

New subscriber here. Prime rib has become a Christmas tradition in our home. Glad to have found your channel and this EPIC recipe!

Great job there. smoker is the way I always do it at home. On vacay at a resort I just knocked out 2 prime rib in our oven.turned out amazing. I've also been known to use a gas grill on vacation with a foil smoker packet and water in a bowl to keep moisture high

I tried this, it was soooooooo good! ALMOST too good!

Thank you for the recipe. I have an electric smoker, and had to finish in the oven. The au jus was outstanding . I had some extra fresh sage that I bruised and added. Again, thank you and Kee adding new content.

I like how he translates the formal chef terms into language we can understand. I appreciate that

What was the reason for putting the drippings into the freezer? Great video and I’ll give it a try the next time I do a smoked prime rib

So good! Thanks!

I'm new to this channel and love all your cooking. This is my next project. Thanks for sharing.

Just found this! Very timely for my Christmas dinner! Excellent! But, don't cut the prime off the bone! The bone lends moisture and the leftover ribs are fine eating by themselves, with a bit of BBQ sauce later.

I just bought a 6 pound rib roast and I’m going to put it on the smoker too. Should be awesome.

WOW really looks great.

Looks really delicious

This is our 12/31 New Year meai, including the Au Jour. Just out of this world. Perfection :) Thank you very much.

Using this glaze for this years Xmas prime rib.

Adapted the recipe for a chuck roast. Wow! it was lick the plate amazing.

I have a similar approach with a vertices propane smoker. I always use bone in for the smoker, and boneless for my rotisserie with smoke. We also like it a little more done so about 120 to 123. I found the same thing Waugh and other speciality don’t make a difference. Just prime grade or grassfed, although sometimes grassfed is tough since they didn’t age it enough. So I will wet and dry age it myself before. Vacuum seal and put in fridge for 1 week, then take out and dry age in vegetable keeper for 2 days.

EXCELLENT VIDEO Thank you for sharing this video

Looks delicious.

That looks amazing.

I have a very nice venison brisket in the freezer that I want to try this recipe on, I love your idea of smoking it first.

Looks amazing, well done chef

That looks so good.

Amazing job

I usually do prime rib and bone-in rib roast on the rotisserie, smoking-style (indirect charcoal fire and fruitwood chunks, NO lighter fluid). Your rub looks promising, plan to try it.

Looks absolutely delicious! We buy our choice prime rib at Walmart...believe it or not! It was $11.97/lb. and it is so full of marbling and very tender! Of course, as with all meats, you have to choose wisely....ask to see more from the back room if need be. We've been buying them since before Thanksgiving and cutting most into steaks. They are seasonal and will probably be in stores until after New Year's. Bone-ins are $10.97! Can't wait to give this wonderful recipe a try! Thanks so much, Chef Billy! Glad we found your channel. We love your presentation. Merry Christmas to all! The "Mrs."

this was awesome chef!

The temp on it looked perfect

Mouth watering!!!

Damn! Can't wait to try it on my new smoker!

Yes. That looks delicious.

very solid video Sir!

Looks delicious chef❤🥩😅🔥💨

Yum! I would love to see you do this again, but after a day (or more) of wet-brining. :D

Delicious! 👏👏

Excellent!

Can you please tell me what kind of pellets you used for the smoker? Thank you

Delicious 😋

I make something similar in my pellet smoker. I will try this way this year as it sounds so good. Normally, when I smoke a prime rib, I generally use Pecan Wood Pellets. What do you suggest?

It does help to have a hand made Yoder smoker. Been dreaming of one for years.

What an impressive kitchen knife !