RUBS FOR PRIME RIB ROAST RECIPES

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.

Steps:

• Combine garlic and herbs, then rub the mixture evenly over the surface of the meat.
• Roasting:
• Because rib cuts are more tender, dry heat roasting (no cover and no added liquid) is preferred. Moist heat is used to tenderize tougher cuts of meat, but may also result in greater shrinkage and drier meat.
• Place meat on a cooking rack, fat side up, in a shallow roasting pan. Do not place meat in a cooking bag, nor place a cover of any kind over the meat.
• Roast at 350, for 18-24 minutes per pound. Medium-rare (145 degrees final internal temperature), medium (155 degrees internal temperature), and well-done (165 degrees internal temperature).
• Note:.
• Over cooking meat will dry it out, and toughen it.
• Internal temperature of meat will continue to raise 5 more degrees during standing time.
• Carving:.
• Allow roast to stand 15-20 minutes before carving.
• Proper carving will make meat more tender.
• Slice across the grain of meat.
• Serve with horseradish and au jus, as desired.
• Au Jus:.
• Remove meat from pan, and drain off excess fat.
• Place pan on top of stove, and add onions. Cook and stir over medium heat 3-5 minutes.
• Add broth. Stir until meat juices attached to pan are dissolved.
• Continue to simmer until liquid is reduced to desired strength.