Smoked Prime Rib Roast
This prime rib roast is perfect for fall and winter holidays, or any life celebration.
Inactive Prep Time1-5 days
Cook Time4 hours
For 8 Persons
- 1 7lb bone-in prime rib roast or bone-in ribeye roast
- 1/4 cup whole grain mustard
- 1/4 cup Primo Garlic Pepper Rub
- 1 cup water
- 1 cup beef broth
- 1 cup red wine
- Optional aromatics: celery, carrots, whole garlic, onions, fresh horseradish
- Score the fat on the top side of the raost by cutting diagonally in two directions. Remove the silver skin from the bones.
- 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.
- Rub the roast with whole grain mustard on all sides. Place the roast on a Primo Grill V Rib Rack, and place the rack inoto a roasting pan. Tip: line with aluminum foil for easier clean up. Generously sprinkle all sides of the roast with Primo Garlic Pepper seasoning. The roast can be left on the counter for 1 hour or refrigerated, uncovered, overnight.
- 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.
- Preheat grill to 300°, using heat deflectors and racks to set up for indirect cooking. Add 3 hickory smoking chunks once temperature is stabilized.
- Place prime rib roast bone side down on a V Rack, in the center of the grill.
- Close the lid and cook for 2 hours, or until internal temperature has reached 110-120°F. The beef has not finished cooking at this point. Tip: Rotate the pan every 30-45 minutes.
- Remove the roasting pan with roast from the grill and set aside. Remove the deflector plates and increase the grill to 400-450°F.
- Once the grill is hot, place the roast in the V rack onto a rimmed grill sheet or simply place a piece of aluminum foil under the rack. Brown the prime rib roast for 30-45 minutes or until desired temperature.
- Remove the prime rib roast from the grill when the internal target temperature range reaches 130°F.
- Rest the prime rib for 30 minutes before slicing. Enjoy!