Smoked Prime Rib with Orange-Rosemary Rub
Category
Prime Rib
Servings
6 to 8
Prep Time
24 hours
Cook Time
6 hours
Don’t
own a smoker or pellet grill? This recipe includes steps to smoke a prime rib
on a charcoal grill. Here’s a flavorful change from prime rib prepared in the
oven. A Snake River Prime rib is slathered with an aromatic orange zest and
rosemary wet rub, smoked to perfection, and served with a smoked au jus.
Snake River Farms
Ingredients
-
1 American Wagyu Gold® bone-in prime rib
- Orange-rosemary wet rub, recipe followed
- Kosher salt and cracked black pepper
- 4 cups beef stock
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
- 1 tablespoon. orange zest
- ½ tablespoon kosher salt
- ½ teaspoon cracked black pepper
- ½ tablespoon smoked paprika
- ¼ cup olive oil
Prime Rib
Orange-Rosemary Rub
Directions
Prime Rib
- Using a boning knife, separate the bones from the roast. This makes it easier to slice the prime rib when it’s finished.
- Lay the boneless prime rib fat side up on the bones and place on a sheet pan. Refrigerate uncovered overnight to dry out the surface for better browning.
- Remove the prime rib roast from the refrigerator and let it sit at room temperature for 2 hours.
- Heat smoker for low cooking at 225°F.
- For a covered charcoal grill, light a full chimney of briquets. When hot, push charcoal to the sides and place a disposable aluminum pan in the middle of the charcoal grate. Add 2-3 chunks of your favorite smoking wood such as cherry or apple to the charcoal briquets.
- Season the roast liberally on all sides with kosher salt and cracked black pepper. Use butchers’ twine to tie the bones and the roast back together.
- Add the beef stock to a disposable aluminum half pan and place it directly below the smoker’s main cooking grate to create a cool zone in the center above which the prime rib will smoke.
- Replace the cooking grate and set the roast bone-side down directly above the aluminum half pan.
- Close the grill vents and allow the roast to cook for approximately 4 hours until it reaches your desired internal temperature (120°F. for medium rare).
- Open the vents completely on the smoker to bring the temperature to 400 to 450°F so that the outside of the roast can finish browning.
- Once the exterior is golden brown (about 10 minutes), remove it from the grill and allow it to rest for 20 to 30 minutes. Slice and serve with the smoked au jus.
- As the roast rests, remove the aluminum half pan from the smoker and strain the remaining beef broth (approximately 1 cup) into a small saucepan. Add 2 tablespoons of butter to the saucepan and simmer the smoked au jus over low heat until ready to serve along with the sliced prime rib.
Orange-Rosemary Rub
Prepare the orange-rosemary rub by mixing all ingredients. Apply to all sides of the prime rib on all sides.