Smoked Prime Rib Roast
Inactive Prep Time
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1-5 Days
Cook Time
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4 Hours
The ingredients (8 person)
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1 7lb bone-in prime rib roast or bone-in ribeye roast
1/4 cup whole grain mustard
1/4 cup Garlic Pepper Rub
1 cup water
1 cup beef broth
1 cup red wine
Optional aromatics: celery, carrots, whole garlic, onions, fresh horseradish
Preparation Instructions
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1. Score the fat on the top side of the roast by cutting diagonally in two directions. Remove the silver skin from the bones.
2. Remove the silver skin from the rib bones. It is optional to slit the ribs away from the meat to season between the two. Some butchers automatically slice the bones away from the meat without detaching. If so, season, and secure the bones to the meat with butcher twine.
3. Rub the roast with whole grain mustard on all sides. Place the roast on a Rib Rack and place the rack into a roasting pan. Tip: line with aluminium foil for easier clean up. Generously sprinkle all sides of the roast with Garlic Pepper seasoning. The roast can be left on the counter for 1 hour or refrigerated, uncovered, overnight.
4. Add to the roasting pan 1 cup of each of the following liquids: water, beef broth, and red wine. If desired, add aromatics such as onions, garlic, fresh horseradish, and celery.
5. Preheat grill to 150°C, using heat deflectors and racks to set up for indirect cooking. Add 3 hickory smoking chunks once temperature is stabilized.
Cooking Instructions
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1. Place prime rib roast bone side down on a rib Rack, in the centre of the grill.
2. Close the lid and cook for 2 hours, or until internal temperature of the meat has reached 43-49°C. The beef has not finished cooking at this point. Tip: Rotate the pan every 30-45 minutes.
3. Remove the roasting pan with roast from the grill and set aside. Remove the deflector plates and increase the grill to 200-230°C.
4. Once the grill is hot, place the roast in the rib rack onto a rimmed grill sheet or simply place a piece of aluminium foil under the rack. Brown the prime rib roast for 30-45 minutes or until desired temperature.
5. Remove the prime rib roast from the grill when the internal target temperature range reaches 55°C.
6. Rest the prime rib for 30 minutes before slicing. Enjoy!
