Smoked Prime Rib with Smoked Au Jus
Directions
- 1Take the 5 pound prime rib and fully season it with The Rub or salt, pepper and garlic powder. Let it sit at room temperature for at least an hour.
- 2For the au jus, cook down celery, carrots, and onions in a pan until softened, then add garlic, red wine, and beef stock. Bring to a simmer.
- 3Preheat the smoker to 250 degrees Fahrenheit using Knotty Wood pellets. Put the au jus pan on the bottom rack, and the prime rib above it.
- 4Smoke for three hours, until the internal temp is 138 degrees Fahrenheit. Wrap in foil and let rest for 30 minutes.
- 5Strain the au jus to remove any solids.
- 6Heat up the au jus on the stovetop while the roast rests.
- 7Cover the rested roast completely with homemade beef bone marrow butter.
- 8Put the roast in the oven at 500 degrees Fahrenheit for 12 minutes. Let rest for 15 minutes before slicing.
- 9Serve the prime rib with the au jus.
Ingredients
- 5 pounds prime rib
- 12 oz The Rub
- 1 cup celery
- 1 cup carrots
- 1 cup onions
- 4 cloves garlic
- 1 cup red wine
- 3 cups beef stock
- 1 bag Knotty Wood pellets
- 50 % beef marrow butter
- 1 pinch salt
- 1 pinch pepper
- 1 pinch garlic powder
Equipment
smokercast iron panmeat thermometeraluminum foilstraineroven
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