SMOKED PRIME RIB ROAST RECIPE RECIPES

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SMOKED PRIME RIB WITH BROWN BUTTER GARLIC SAUCE RECIPE ...



Smoked Prime Rib with Brown Butter Garlic Sauce Recipe ... image

Provided by Guy Fieri

Categories     main-dish

Total Time 3 hours 40 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 22

2 tablespoons granulated garlic
2 tablespoons freshly ground black pepper 
2 tablespoons kosher salt 
1 1/2 tablespoons mustard powder 
1 tablespoon paprika 
1/2 teaspoon cayenne
One 6- to 7-pound bone-in prime rib 
3 sprigs fresh oregano 
3 sprigs fresh rosemary 
3 sprigs fresh thyme 
3 tablespoons canola oil 
1/4 cup minced garlic
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon freshly ground black pepper 
1 teaspoon fresh rosemary leaves 
1 teaspoon fresh thyme leaves 
1/2 teaspoon kosher salt 
2 shallots, minced 
1 stick unsalted butter 
1 cup low-sodium beef broth 
1/4 cup Worcestershire sauce 
1 tablespoon demi-glace

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.

SMOKED PRIME RIB WITH RED WINE STEAK SAUCE RECIPE | BOB…



Smoked Prime Rib with Red Wine Steak Sauce Recipe | Bob… image

Provided by Bobby Flay

Categories     main-dish

Total Time 9 hours 10 minutes

Prep Time 20 minutes

Cook Time 4 hours 0 minutes

Yield 6 to 8 servings

Number Of Ingredients 29

One 4-rib prime rib roast (6 to 8 pounds), untrimmed
1 cup Bobby Flay's Spice Rub for Pork and Beef, recipe follows
Kosher salt
2 tablespoons canola oil
8 cloves garlic, chopped
2 shallots, chopped
2 plum tomatoes, chopped
1 cup plus 2 tablespoons dry red wine
1 cup ketchup
1/4 cup golden raisins
2 tablespoons molasses
2 tablespoons brown sugar
1 heaping tablespoon horseradish
1 heaping tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon cayenne powder
1/2 teaspoon ground allspice
Kosher salt and freshly ground black pepper 
Kosher salt and freshly ground black pepper
Splash red wine vinegar 
4 tablespoons ancho chile powder
2 tablespoons ground coriander
2 tablespoons dry mustard
2 tablespoons Spanish paprika
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
1 tablespoon chile de arbol powder
1 tablespoon ground cumin
1 tablespoon dried oregano

Steps:

  • For the prime rib: Rub the prime rib with the spice rub, put in the refrigerate on a rack set over a baking sheet (uncovered) and let marinate for at least 4 hours and up to 8 hours. 
  • For the red wine steak sauce: Heat the oil in a medium saucepan over medium heat. Add the garlic and shallots and cook until soft, about 2 minutes. Add the tomatoes, increase the heat to high and cook until softened, about 5 minutes. Add the wine, ketchup, 1/2 cup water, raisins, molasses, brown sugar, horseradish, Dijon mustard, Worcestershire, cayenne, allspice and salt and pepper to taste and cook for 10 minutes longer. Add a splash of red wine vinegar, and taste for salt and pepper. Transfer to a blender and blend until smooth. Let cool to room temperature. 
  • Prepare your grill using a kamada-style grill, kettle grill, bullet smoker or gas grill method for smoking. Remove the prime rib from the refrigerator 30 minutes before cooking and let sit at room temperature. Sprinkle well with salt and put the prime rib, fat-side up, on the grill grate. Maintaining a temperature of about 250 degrees F (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see manufacturer's instructions), cook until an instant-read thermometer inserted in the center reads 130 degrees F, between 3 1/2 to 4 hours. During the last hour of cooking (at about 110 degrees F), begin brushing with some of the red wine steak sauce and stop adding chips to the smoker. Remove the prime rib from the grill, brush with more of the red wine steak sauce and let rest, loosely covered with foil, for 20 minutes before slicing.
  • Combine all ingredients in a small bowl.

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  • 1. Place prime rib in a large pan. In a small bowl, combine all dry ingredients and mix well. Season roast with the mixture and let stand for 30 – 45 minutes. 2. Load the wood tray with one small handful of wood chips and preheat the smoker to 120°C. 3. Place roast, fat side up, directly on rack in smoker. Reduce temperature to 110°C and add more wood chips. Add extra wood chips every 1 – 1½ hours during cooking time. 4. Using meat thermometer to check temperature, cook until desired temperature is reached. See temperatures below. Remember, meat will continue to cook for a few minutes when taken out of the smoker and covered with aluminium foil. 5. Once you have removed the prime rib, cover it with foil and let it rest for 15 to 20 minutes before cutting. This will help keep prime rib warm and juicy.Doneness ChartDoneness Chart: . – 50°C Rare . – 55°C Medium-Rare . – 60°C Medium . – 70°C Medium-Well . – 75°F Well Done John doesn’t recommend Well Done for a prime rib. For medium rare to medium, the cooking time is approximately 4 – 6 hours.
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