Name: Slow-Smoked Prime Rib Roast
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 2 Person(s)
Cuisine: American
Ingredients: 1.25, kg ,Bone-in standing rib roast; 3, ,Garlic cloves; 1, tbsp ,Fresh rosemary leaves; 1, tbsp ,Fresh basil leaves; 1, pinch ,Kosher salt and freshly ground black pepper; 1, tbsp ,Dijon mustard; 30, ml ,Olive oil; 100, g ,Wood chips

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Easy

Fairly cheap

Slow-Smoked Prime Rib Roast featuring Bone-in standing rib roast, Garlic cloves, Fresh rosemary leaves, Fresh basil leaves. 520 kcal per serving.

Prep

15m

Cook

1h 45m

Wait

30m

Category:	Main Course
Seasons

Ingredients

1.25 kg Bone-in standing rib roast
3 Garlic cloves
1 tbsp Fresh rosemary leaves
1 tbsp Fresh basil leaves
1 pinch Kosher salt and freshly ground black pepper
1 tbsp Dijon mustard
30 ml Olive oil
100 g Wood chips

Slow-Smoked Prime Rib Roast Directions

Remove the roast from the refrigerator at least 30 minutes before cooking.
In a food processor, combine garlic, rosemary, basil, salt, and pepper until finely minced.
Add Dijon mustard and pulse to combine into a paste.
With the motor running, slowly pour in olive oil and process to a smooth paste.
Smear the paste evenly over the roast.
Prepare a charcoal or gas grill for smoking over medium heat (180–190°C (374°F)).
Place a drip pan in the center of the grill bed and fill with water.
Add about 3.5 oz (100 g) of wood chips soaked in water to the fire just before grilling.
Place the roast, bone side down, on the grill over the indirect-heat area.
Cover and cook for 1½–2 hours for medium-rare, adding more wood chips every 30 minutes as needed.
The roast is ready when an instant-read thermometer registers 54–57°C (135°F) (130–135°F) in the center of the meat away from bone.
Transfer the roast to a cutting board, tent with aluminum foil, and let rest for 20–30 minutes.
Using a sharp knife, remove bones from the roast.
Carve meat into thin slices and arrange on a warmed platter.
Serve at once.