SMOKED PRIME RIB ROAST
The best rib roast you'll ever have, perfectly pink from edge to edge. It takes some time, but well worth the effort.
Provided by AndyJ
Categories Main Dish Recipes Roast Recipes
Time 9h40m
Yield 10
Number Of Ingredients 10
Steps:
- Sprinkle salt over entire roast and wrap with plastic wrap. Refrigerate, 4 hours to 24 hours.
- Combine olive oil, black pepper, garlic powder, rosemary, thyme, onion powder, paprika, and cayenne pepper together in a bowl. Set aside for flavors to blend, at least 1 hour.
- Pour most of the oil mixture over the roast and massage into the top and sides of meat. Flip the roast and pour remaining oil mixture over roast and massage. Place roast on a plate and refrigerate, 1 hour to 12 hours.
- Preheat smoker to 225 degrees F (110 degrees C) to 230 degrees F (107 degrees C). Add hickory or pecan wood chips to smoker.
- Insert an oven-safe meat thermometer into the thickest part of roast. Place roast into the smoker and roast until internal temperature reaches 145 degrees F (63 degrees C), 3 to 3 1/2 hours.
- Preheat an oven to 500 degrees F (260 degrees C) to 550 degrees F (288 degrees C).
- Bake the roast in the preheated oven until crust is crunchy, produced a reverse sear, 15 to 20 minutes. Allow roast to rest 10 to 15 minutes before slicing.
Nutrition Facts : Calories 357.6 calories, Carbohydrate 1.9 g, Cholesterol 80.4 mg, Fat 26.2 g, Fiber 0.7 g, Protein 27.3 g, SaturatedFat 9.2 g, Sodium 554.7 mg, Sugar 0.3 g
SMOKED STANDING RIB ROAST
This is a sure-fired winner with any beef lover. It takes a little while to prepare, so be patient, but trust me, you will love this. The recipe yields the most tender and flavorful meat imaginable, and also has great eye appeal.
Provided by Ed
Categories Main Dish Recipes Roast Recipes
Time 10h5m
Yield 6
Number Of Ingredients 5
Steps:
- Start at least 10 pounds of the charcoal in a torpedo style smoker. You need a fairly hot fire. Fill the secondary pan with cold water, and wait for the coals to turn white. Soak hickory chips in bourbon with enough water to cover. Rub the roast liberally with steak seasoning, being sure to coat all surfaces.
- When the coals are ready, place the roast on the top grate. Throw a few handfuls of soaked hickory chips onto the fire, and close the lid. Check the fire every 45 minutes or so, adding more charcoal as needed to keep the fire hot. Every time you check the fire, add more wood chips. Cook for 8 to 10 hours, or to your desired doneness. Use a meat thermometer to check the roast. The meat tastes best when rare: 145 degrees F (65 degrees C), but cook to your liking.
Nutrition Facts : Calories 565.4 calories, Carbohydrate 4.1 g, Cholesterol 107.6 mg, Fat 36.3 g, Fiber 0.4 g, Protein 29.6 g, SaturatedFat 14.6 g, Sodium 3753.4 mg
SMOKED PRIME RIB WITH BROWN BUTTER GARLIC SAUCE
Provided by Guy Fieri
Categories main-dish
Time 3h40m
Yield 4 to 6 servings
Number Of Ingredients 22
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.
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- To begin the process of cooking your roast, first you'll need to trim off any extra bits of loose fat hanging on the outside, leaving any fat that's attached to the meat.
- Next, for the steak seasoning, combine a fourth of a cup of olive oil with the same amount of black pepper, plus two finely minced cloves of garlic and a tablespoon of kosher salt, rubbing the oil into the meat on all sides.
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