Using beef tallow as a binder sets this roast apart and gives it a dry-aged flavor that your guests will rave about..
Chairman’s Reserve® prime rib (bone-in), bone removed and tied back on (about 7 pounds)
4 tablespoons beef tallow, substitute with mayonnaise
3 ½ teaspoons sea salt, divided
½ tablespoon black pepper, freshly ground
2 teaspoons fresh rosemary leaves, minced
1 teaspoon fresh thyme leaves, minced
6 garlic cloves, minced
- Remove and tie bones to prime rib: If your butcher hasn’t already done so, remove the bones in one piece by slicing along the bone. Once the bone is removed, tie it back to the meat using butcher twine. This will allow for easy removal when it’s time to carve the smoked prime rib.
- Sprinkle 2 teaspoons of the salt over the prime rib, cover with plastic wrap, and let it sit on the counter for up to 3 hours. This will allow the prime rib to come to room temperature for a more even cooking experience.
- Preheat the smoker to 225°F.
- Create the mixture: In a medium bowl, combine the beef tallow (use mayo if you can’t find tallow), herbs, salt, pepper and garlic. Using a spatula, evenly coat the prime rib with the mixture.
- Place the prime rib bone side down on the smoker and cook until the internal temperature reaches 125°F for medium-rare, approximately 4 hours.
- Remove the smoked prime rib from the smoker and cover it loosely with aluminum foil. Increase the temperature of the smoker to 450°F. You can also place it in the oven if your smoker doesn’t go that high. Allow it to rest for at least 20 minutes while the smoker reaches the correct temperature. After the prime rib rests, return it to the smoker and cook for 10 minutes to build a nice crust on the outside of the prime rib.
- Remove the bones from the smoked prime rib by cutting the twine holding them to the meat. Slice the prime rib to your desired thickness. Don’t forget to slice the bones into ribs and serve with the sliced smoked prime rib.
Recipe courtesy of Allan Kiezel.