Smoked Prime Rib
Smoked Prime Rib:
- One 6 to 7 pound bone-in prime rib
- 2 tablespoons granulated garlic
- 2 tablespoons kosher salt
- 2 tablespoons fresh ground black pepper
- 1 tablespoon paprika
- 1 1/2 tablespoons dry mustard powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 3 sprigs fresh oregano
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 3 tablespoons olive oil
- 2 quarts large smoking wood chips (50/50 applewood and hickory mix)
Brown Butter Garlic Sauce:
- 1 stick unsalted butter
- 2 shallots, minced
- 1/4 cup minced garlic
- 1/4 cup chopped flat leave parsley
- 1 teaspoon thyme leaves
- 1 teaspoon rosemary leaves
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon kosher salt
- 1 tablespoon demi glace
- 1/4 cup Worcestershire sauce
- 1 cup low-sodium beef broth
Pre-heat kettle style grill with charcoal. Arranging charcoal to one side so you have 2 zones of direct heat and indirect heat.
Place soaking hardwood chips on top of the hot coals. Add an aluminum pan on the indirect heat side to catch any drippings.
Put the wire rack on the grill and cover to allow the smoke to accumulate.
Prepare the Prime Rib: Soak large smoking wood pieces in water.
In a small bowl, add the granulated garlic, kosher salt, pepper, paprika, dry mustard powder, cayenne pepper and pepper and mix well. Rub the prime rib with the spice mixture all over then set aside.
Combine the oregano, rosemary and thyme into a bundle and tie with butcher’s twine. In a large cast iron pan over medium-high heat, add the olive oil and allow to heat.
Once heated, rub the oil all over the pan using the herb bundle.
Set bundle aside and place the seasoned prime rib fat cap down into the pan, sear the prime rib until browned, about 7 to 8 minutes.
Flip over and sear the other side until browned, about 4 to 5 minutes.
Turn on its end and sear 2 minutes.
On the opposite side of where the heat source is, place the prime rib directly pan (with the thick end toward the coals) and place dome lid over kettle grill.
Smoke the prime rib at around 225 degrees F about 2 hours 30 minutes to 3 hours, until it reaches an internal temperature of 130 degrees F for medium-rare.
Remove from the kettle, place on a baking tray and set aside.
Make the Brown Butter sauce: In a medium saute pan over medium-high heat, add butter, shallots, garlic, herbs, black pepper and salt.
While stirring, cook until the butter is foaming and garlic turns light golden, 5 to 6 minutes. Add the demi glace, Worcestershire and beef broth.
Stir to combine, and cook until the sauce has reduce by one-third, remove from the heat and set aside.
To serve, slice the rested prime rib into generous 1 bone portions, if the chine bone is removed.
Otherwise, slice off the bone and cut into generous portions and place onto a platter.
Spoon the brown garlic butter sauce over the top, and serve.
Yield: 4 to 6 servings