Smoked Prime Rib With Brown Butter Garlic Sauce
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
70
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Granulated Garlic1 tsp
Kosher Salt1.5 tbsps
Mustard Powder1 tbsp
Paprika1 tsp
Cayenne3 sprigs
Oregano (fresh)3 sprigs
Rosemary (fresh)3 sprigs
Thyme (fresh)3 tbsps
Canola Oil1 cup
Garlic (minced)1 tsp
Rosemary Leaves (fresh)1 tsp
Thyme Leaves (fresh)1 cup
Beef Broth (low-sodium)1 cup
Worcestershire Sauce1 tbsp
Glace (demi-)Directions:
1
Special equipment: a charcoal kettle-style grill; charcoal; 8 cups large smoking wood chips (applewood and hickory mix), soaked in water; butcher's twine For the prime rib: Heat the charcoal until hot, then carefully arrange on one side of a kettle-style grill, and place the soaked wood chips over the hot coals
2
Place an aluminum pan filled with some water opposite to the coals to catch any drippings
3
Place a wire rack on the grill
4
Cover the grill to allow the smoke to accumulate and preheat to about 225 degrees F
5
In a small bowl, add the granulated garlic, black pepper, salt, mustard powder, paprika and cayenne, and mix well
6
Rub the spice mixture all over the prime rib, then set aside
7
Combine the oregano, rosemary and thyme and tie together with butcher's twine
8
In a large cast-iron pan set over medium-high heat, add the oil
9
Rub the oil all over the pan using the herb bundle, then set aside
10
Place the prime rib fat-side down in the pan and sear until browned, 7 to 8 minutes
11
Flip over and sear the other side until browned, 4 to 5 minutes
12
Turn on its end and sear for 2 minutes
13
Place the prime rib on the grill over the aluminum pan, with the thick end facing the coals
14
Place the lid on the grill
15
Smoke the prime rib until the internal temperature reaches 130 degrees F for medium-rare, 2 hours 30 minutes to 3 hours
16
Remove the prime rib to a baking sheet and set aside to rest
17
For the sauce: In a medium saute pan set over medium-high heat, add the garlic, parsley, black pepper, rosemary, thyme, salt, shallots and butter
18
Cook, stirring continuously, until the butter foams and the garlic turns a light golden color, 5 to 6 minutes
19
Add the broth, Worcestershire and demi-glace
20
Stir to combine, and cook until the sauce reduces by one-third, remove from the heat and set aside
21
If the chine bone has been removed, slice the prime rib into generous 1-bone portions
22
Otherwise, slice off the bone and cut into generous portions, and then place on a platter
23
Spoon the sauce over the top, and serve