Smoked Prime Rib with Au Jus
Prime rib doesn’t need much help. Salt, pepper, smoke, and time are enough to let it speak for itself. Smoking it low and slow keeps the interior tender while building a subtle crust that doesn’t overpower the meat.
This lovely dream of a meal is served with au jus made from the pan drippings. Some people like to dip this in horseradish sauce, and everyone is entitled to do what they like, even if its wrong.
Ingredients
- 1 prime rib roast (3–5 bones)
- Kosher salt and cracked black pepper
- 1 tbsp garlic powder
- 1 tbsp rosemary and/or thyme
- 1/2 stick of butter softened, to coat.
Instructions
- Season roast generously on all sides and rest at room temp 1 hour.
- Smoke at 225°F in disposable foil pan until internal temp hits 120°F for medium rare.
- brown at 500 degrees in preheated oven for 15 mins
- Rest under foil 30 minutes on cutting board before slicing.
- Pour pan drippings into skillet and reduce by half, adding unsalted butter to thicken. Optionally, reduce w/ red wine
- Serve thick-sliced with jus on the side.
Notes:
- Pull early—it will coast up in temp while resting. Best served with potatoes and root vegetables.