Prime Rib Roast


Prime Rib

    • ~10 lb bone-in prime rib roast (~0.8 lbs per person)

    • 1/3 cup + 3 Tbs olive oil

    • 3 tablespoons finely minced fresh thyme

    • 3 tablespoons finely minced fresh rosemary

    • 3 tablespoons finely minced fresh parsley

    • 12 finely grated cloves of garlic

    • 1 ½ tablespoons sea salt

    • 1 tablespoon black pepper

    • 1 tablespoon red wine vinegar

Au Jus

  • 3 tablespoons unsalted butter

  • 1-2 Tbs Rendered chilled beef roast fat (from the cook)

  • 1 peeled and medium diced yellow onion

  • 1 medium diced rib of celery

  • 1 peeled and medium diced carrot

  • ½ cup red wine

  • 4 cups beef stock or pan drippings

  • 1 tablespoons Worcestershire sauce

  • Sea salt and pepper to taste

Prime Rib Preparation

    • Set your grill up for indirect cooking. Bring the grill up to ~250° Farenheit.

    • In a medium-sized bowl, mix together the 1/3 cup olive oil with the chopped thyme, rosemary, parsley, and minced garlic. Reserve 1/3 for later adding 1 Tbs red wine vinegar (optional)

    • Trim the prime rib roast fat cap of any unwanted fat. It’s important to leave some fat as that will help flavor the meat

    • Truss the roast with butchers twine

    • Coat the roast on all sides with the remaining 3 tablespoons of olive oil

    • Generously season it on all sides with sea salt and black pepper

    • Coat the ribeye roast on all sides with the 2/3 garlic and herb crust, ensuring it is completely covered in it

    • Put an aluminum pan underneath the roast to catch any drippings. Place the roast on the smoker. If you have a digital thermometer, place it directly in the center of the beef

    • Smoke the prime rib at 250° until it reaches an internal temperature of 105-110°, which takes about ~3 hours. Take off the grill. Remove the drip pan, put rendered fat/drippings into a dish and place in freezer for the au jus (below). Remove the deflector plates and bump up the smoker to 450° and finish cooking until it reaches about 119°-120°

    • Remove the roast and spread on the remaining 1/3 garlic and herb crust, and let it rest for about 15-20 minutes

    • Slice the prime rib (first separating the bones from the roast) and serve with au jus and creamy horseradish sauce

Au Jus Preparation

  • Start the preparation when the Prime Rib hits ~75° Farenheit

  • In a large pot roast the onions, celery, carrots, and garlic in 3 Tbs butter and some rendered fat from the Prime Rib if you can access it on your grill

  • Deglaze with the red wine and cook until au sec, or almost gone

  • Add in the stock and bring to a boil

  • Simmer over low heat for about 10 minutes to help concentrate the flavors and until the vegetables are tender and the liquid amount is reduced by about 1/3

  • Strain the au jus and return the sauce to a pot over low heat

  • Finish by seasoning with salt, pepper, Worcestershire sauce, and 1-2 Tbs chilled rendered fat. Keep warm before serving