The holidays are here and what better way to celebrate than with a beautiful bone-in prime rib from Double R Ranch? In this recipe by Grillocracy's Clint Cantwell (and courtesy of Double R Ranch), prime rib is rubbed with a flavor packed orange-rosemary paste and served with smoked au jus.
And before you get started, be sure to check out this comprehensive "Prime Rib Perfection Prep Guide" from the Snake River Farms/Double R Ranch team!
SMOKED PRIME RIB WITH ORANGE-ROSEMARY WET RUB AND SMOKED AU JUS
1 Double R Ranch bone-in prime rib, approximately 13 lbs.
Orange-rosemary wet rub (recipe follows)
Kosher Salt and cracked black pepper
4 cups beef stock
Using a flexible boning knife, remove the chine bones from the prime rib.
Rub the prime rib on all sides with the orange-rosemary wet rub.
Lay the boneless prime rib fat side up on the chine 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. Prepare smoker* for low cooking, approximately 225 degrees. Once the smoker comes to temperature, 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 chine bones and the roast together.
Add the beef stock to a disposable aluminum half pan and place it directly below the smoker’s main cooking grate. Replace the cooking grate and set the roast bone-side down directly above the aluminum half pan. Close the smoker and allow the roast to cook for approximately 4 hours until it reaches an internal temperature of 115 degrees.
Open the vents completely on the smoker to bring the temperature to 400-450 degrees so that the outside of the roast can finish browning.
Once the meat reaches an internal temperature of 125 degrees, remove it from the smoker and allow it to rest for 20-30 minutes before slicing (note: the ribs can be set aside for a special chef’s snack later).
As the roast rests, remove the aluminum half pan from the smoker and strain the remaining beef broth (approximately 1 cup) in to a small saucepan. Add 2 tbsp. 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 WET RUB
1 tsp. fresh thyme leaves
1 tsp. chopped fresh rosemary
1 tbsp. orange zest
½ tbsp. Kosher salt
½ tsp. cracked black pepper
½ tbsp. smoked paprika
¼ cup olive oil
Place dry ingredients in a mortar then smash them together with the pestle. Add the olive oil one tablespoon at a time and continue mixing until a wet paste has formed.
Set the wet rub aside until ready to use.
* If using a grill, place a disposable aluminum pan filled with the beef stock beneath the main cooking grate and place pre-lit charcoal briquets on either side of the pan to create a cool zone in the center above which the prime rib will smoke.
Disclosure: Payment was received for the development of this recipe on behalf of Double R Ranch.