Prime Rib with Umami
SmokinTex Chef Sandy
this rib roast, I put a little smoke on this roast in the SmokinTex
smoker, after taking it directly from a very cold refrigerator. After
40 minutes in the smoker, the roast looked and smelled heavenly from
the kiss of smoke, but was ready to be chilled and wrapped up to let
those flavors permeate the meat for a few days in the
refrigerator. Plus I had the delicious smoked taste without
having to do any last minute prep on the day of the party!
is the 'fifth taste' identified and first named in the Japanese culture
(the other four tastes being sweet, salty, sour and bitter) and is
defined as 'savory' -and what we love about meats, mushrooms, soy
enhance the umami flavor of burgers or steaks, or a lovely prime rib, I
created this recipe as a seasoning for those items. Use equal parts
umami and kosher salt to season your favorite meats, before throwing
them on the grill. One of the great things about this powder is it
gives a hint of great smoky taste even on those days when I don't get
out the smoker.
2 C dried shiitake
2 T Hungarian Hot paprika (or mild)
Smoke the shiitake
mushrooms and the paprika together in your SmokinTex
smoker for 20 minutes. I did this while putting a little smoke on
some holiday nuts to give as gifts.
the mushrooms and paprika to cool, then grind in a food processor or
blender until finely ground powder. To this powder (about 1 cup) add:
½ t garlic powder
1 T parsley flakes
mixture should keep nicely, in a dark place, for several months.
generously on meats and mushrooms to enhance their umami (savory)
flavors. Sprinkle on just a few minutes before grilling, after
patting the meat dry. Use with salt and pepper to taste.
pound bone-in prime rib
¼ cup OOOHMommy powder
2 T Flaked kosher salt
1 t coarsely ground black pepper
OOOHMommy powder, salt and pepper in a small bowl. Rub generously over
very cold (straight from the refrigerator) prime rib roast.
If desired, use a sharp knife to cut slits in the meat and
insert some of the spice mixture into the meat. Smoke lightly,
using a small amount of wood. I used an ounce of wood and a
sprig of rosemary, for 40 minutes at 150F. Remove from smoker and let
the meat stand for 20 minutes or so before wrapping tightly
and returning to a very cold refrigerator. Thank goodness we
had an arctic chill in Colorado to help with the chilling of the roast!
the day of preparation, I removed the roast from the fridge an hour
before putting it in a 425F oven to finish to an internal temp of 130F,
or to desired degree of doneness."
the listed flavors (inserted garlic, umami, rosemary and wood flavor)
might be too much for some tastes. We suggest you try just one or two.