By Derrick Riches. Barbecues & Grilling Expert
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Updated November 11, 2015.
Ah, there's nothing that can compare with prime rib. This prime rib is slow roasted which makes it much more tender. There's an easy, but flavorful rub which provides you with an excellent gravy afterward.
Ingredients
- 1 8-pound/3.6 kg beef prime rib roast. trimmed and tied
- 2 carrots. peeled and chopped
- 2 stalks celery, chopped
- 1 medium onion peeled and chopped
- 1 cup/240 mL dark wine
- 1/2 cup/120 mL water
- 2 cloves garlic clove, minced
- 2 teaspoon2/10 mL salt (use less if preferred)
- 1 teaspoon/5 mL pepper
- 1 teaspoon/5 mL dried oregano
- 1/2 teaspoon/2.5 mL rosemary oil
- dash of Worcestershire sauce
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Preparation
Remove prime rib roast from refrigerator and let stand at 70 degrees for one hour. Meanwhile combine garlic clove, salt, pepper, oregano and rosemary oil together and rub over the top of roast. Place prime rib fat side in a smoker safe roasting pan.
Prepare smoker for any four to six hour smoke in a temperature of approximately 225 levels F/110 levels C. When smoker can be temperature place the roasting pan using the prime rib on the top rack and add several water drenched chucks of wood.
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A combination of apple and mesquite work great for this prime rib recipe.
About 50 % way through smoking add chopped vegetables towards the roasting pan using the prime rib and throw more wood chunks around the fire. When done remove roasting pan from smoker. Place prime rib roast on carving board to relax for around ten minutes. Place vegetables on serving dish and warm.
Place roasting pan on on stove on the medium heat. Add dark wine and water to deglaze pan. Stir well and release any bits of meat and vegetables. Add Worcestershire sauce, pepper and salt. Heat for around two to three minutes. Carve prime rib roast and serve with vegetables and au jus .