SMOKED PRIME RIB RECIPE 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:

• For the prime rib: Heat the charcoal until hot, then carefully arrange on one side of a kettle-style grill, and place the soaked wood chips over the hot coals. Place an aluminum pan filled with some water opposite to the coals to catch any drippings. Place a wire rack on the grill. Cover the grill to allow the smoke to accumulate and preheat to about 225 degrees F.
• In a small bowl, add the granulated garlic, black pepper, salt, mustard powder, paprika and cayenne, and mix well. Rub the spice mixture all over the prime rib, then set aside. Combine the oregano, rosemary and thyme and tie together with butcher's twine. In a large cast-iron pan set over medium-high heat, add the oil. Rub the oil all over the pan using the herb bundle, then set aside. Place the prime rib fat-side down in the pan and sear until browned, 7 to 8 minutes. Flip over and sear the other side until browned, 4 to 5 minutes. Turn on its end and sear for 2 minutes.
• Place the prime rib on the grill over the aluminum pan, with the thick end facing the coals. Place the lid on the grill. Smoke the prime rib until the internal temperature reaches 130 degrees F for medium-rare, 2 hours 30 minutes to 3 hours.
• Remove the prime rib to a baking sheet and set aside to rest.
• For the sauce: In a medium saute pan set over medium-high heat, add the garlic, parsley, black pepper, rosemary, thyme, salt, shallots and butter. Cook, stirring continuously, until the butter foams and the garlic turns a light golden color, 5 to 6 minutes. Add the broth, Worcestershire and demi-glace. Stir to combine, and cook until the sauce reduces by one-third, remove from the heat and set aside.
• If the chine bone has been removed, slice the prime rib into generous 1-bone portions. Otherwise, slice off the bone and cut into generous portions, and then place on a platter. Spoon the sauce over the top, and serve.