SMOKING PRIME RIB ROAST RECIPES

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SMOKED PRIME RIB ROAST RECIPE: PERFECT MEDIUM RARE ...



Smoked Prime Rib Roast Recipe: Perfect Medium Rare ... image

Provided by Dean "Schuey" Schumann

Categories     Main Course

Prep Time 20 minutes

Cook Time 180 minutes

Yield 6

Number Of Ingredients 14

6lbs prime rib roast
2 onions
1 head garlic (halved horizontally)
2 rosemary sprigs
4 thyme sprigs
150 g unsalted butter (softened)
6 garlic cloves (chopped)
1 tbsp fresh rosemary (finely chopped)
2 tbsp fresh thyme (finely chopped)
½ tsp onion powder
2 tsp kosher salt
1 tsp black pepper
1 ½ cups beef broth
1 ½ cups red wine

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

PRIME RIB WITH GARLIC AND BLUE CHEESE DRESSING | RED MEAT ...



Prime Rib with Garlic and Blue Cheese Dressing | Red Meat ... image

Prime Rib with Garlic and Blue Cheese Dressing

Provided by Jamie Purviance

Categories     Red Meat

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 6 to 8 servings

Number Of Ingredients 12

1 bone-in standing prime rib roast, 5 to 6 pounds, trimmed of excess fat
6 large garlic cloves
¼ cup/6 grams lightly packed fresh rosemary leaves
¼ cup/6 grams lightly packed fresh basil leaves
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
3 tablespoons Dijon mustard
3 tablespoons extra-virgin olive oil
¾ cup/180 milliliters heavy whipping cream
1 medium garlic clove, thinly sliced
1½ cup/170 grams crumbled blue cheese (about 6 ounces)
Freshly ground black pepper

Steps:

  • Allow the roast to stand at room temperature for 30 to 40 minutes before grilling.
  • Prepare the grill for indirect cooking over medium heat (350° to 375°F).
  • In a food processor mince the garlic, rosemary, basil, salt, and pepper. Add the mustard and oil and process to form a paste. Smear the paste all over the top and sides of the roast.
  • Brush the cooking grates clean. Grill the roast, bone side down, over indirect medium heat, with the lid closed, until the internal temperature reaches 120° to 125°F for medium rare, 1½ to 2 hours. Transfer the roast to a cutting board and remove the bones. Loosely cover the roast with foil and let rest for 20 to 30 minutes (the internal temperature of the roast will rise a few degrees during this time).
  • While the roast rests, make the dressing. Place the cream and garlic in a medium saucepan. Bring the cream to a boil over medium-high heat on the stove, and then lower the heat to a simmer. Cook until the cream coats the back of a spoon, 5 to 10 minutes. Remove the pan from the heat. Add the cheese, stirring to help it blend into the cream. Season with pepper.
  • Carve the roast into ½-inch-thick slices. Serve warm with the dressing.

Nutrition Facts : Calories calories

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