RIBEYE ROAST SMOKER TIME RECIPES
SMOKED BEEF ROAST | UMAMI
Smoked beef roasts are the best way we’ve found to get the deep smokey flavor we love in roast beef. Smoking a roast over low heat develops the beef’s natural flavors while creating a tender roast that melts in your mouth.
Provided by Mark Hinds
Categories Dinner Lunch Main Course
Total Time 320 minutes
Prep Time 20 minutes
Cook Time 300 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Start by mixing the salt, pepper, smoked paprika, garlic, and onion powders together.
- Give the roast a good rub down with Worcestershire sauce before applying the spice rub. The Worcestershire sauce helps the rub adhere to the roast and adds flavor.
- There are a couple of ways you can smoke the roast, depending on how much time you have. For the best results cook it in a smoker at around 215℉ for 4 to 6 hours. The roast is ready to come out when its internal temperature is between 145℉ to 155℉ degrees.
- Let the roast rest for 20 minutes, covered with foil, before slicing. Sprinkling a little salt on the slices before serving them to help brighten up the beef’s flavors.
Nutrition Facts : Calories 309 kcal, ProteinContent 32 g, FatContent 19 g, SaturatedFatContent 8 g, CholesterolContent 117 mg, SodiumContent 574 mg, ServingSize 1 serving
SMOKED PRIME RIB ROAST RECIPE: PERFECT MEDIUM RARE ...
Provided by Dean "Schuey" Schumann
Categories Main Course
Prep Time 20 minutes
Cook Time 180 minutes
Yield 6
Number Of Ingredients 14
Steps:
- Pre-warm your smoker to 450°F ready for the first part of the cook.
- Prep the prime rib roast by making sure the bones are clean and then truss the meat with butcher’s twine.
- Combine the herb and garlic compound butter ingredients in a bowl and mix thoroughly.
- Place roughly chopped onion quarters, garlic and fresh herbs in a cast iron pan.
- Place the rib roast bone side up in the pan and apply herb and garlic butter to this side, turn over and apply to the rest of the rib roast, including the sides. Rresere any leftover for later.
- Place the rib roast in the smoker and cook at at 450° for 20 minutes.
- After 20 minutes, apply the last of the herb and garlic butter to the top of the prime rib roast and lower the temp to 250°F.
- Baste the rib roast every 30 minutes with the buttery juices from the pan.
- Once the prime rib roast reaches an internal temp of 118°F, take it out of the smoker for a 20 minute rest.
- While the rib roast is resting, place the cast iron pan over a high heat, add in the beef broth and red wine and simmer for 15 minutes and allow the sauce to reduce.
- After 15 minutes, strain the sauce and add to a gravy jug.
- Slice the prime rib roast into single rib eyes, remove the bones and slice into ¼” to ⅓” slices, drizzle with the red wine sauce and serve immediately.
Nutrition Facts : Calories 1618 kcal, CarbohydrateContent 9 g, ProteinContent 64 g, FatContent 141 g, SaturatedFatContent 63 g, TransFatContent 1 g, CholesterolContent 328 mg, SodiumContent 1209 mg, FiberContent 1 g, SugarContent 2 g, ServingSize 1 serving
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