Dry-Aged Smoked Prime Rib
16:30 - Prep 14:00 / Cook 2:30
- 1 tablespoon coarse sea salt
- 1/2 tablespoon coarse ground black pepper
- 1/2 tablespoon crushed green peppercorns
- 1 teaspoon crushed dried shallot
- 1/2 teaspoon granulated garlic
Prime Rib Roast
- 4-pound dry-aged, boneless ribeye roast
- 2 tablespoons peanut oil
- 3 cups beef stock, divided
- handful pecan wood chunks
- coarse sea salt to taste
1. To maintain a neat, uniform shape, lay four or five 24-inch-long strands of butcher’s twine across the cutting board parallel to each other. Place the roast on top of the twine and tie each piece around the roast.
2. Pat the roast dry with a paper towel and then lightly apply peanut oil on all sides.
Hot TipYou can substitute another high-temp cooking oil such as avocado, canola or tallow for peanut oil.
3. Season the roast on all sides with salt, black pepper, green peppercorn, shallot and garlic, leaving both ends unseasoned.
Hot TipGreen peppercorn is milder and fruitier than more mature black peppercorn. If you prefer, substitute a peppercorn medley, peppercorn blend or mixed peppercorns for both the green peppercorn and black pepper.
4. Loosely wrap the roast in plastic wrap or place it in a sealed bag and refrigerate for 12 hours.
5. Remove from refrigerator 2 hours before cooking and let it rest at room temperature.
6. Preheat smoker to 250°F and toss wood chunks on top of hot coals.
Hot TipMeasure the temperature at grate level with a surface temp gauge for the most accurate reading.
7. Remove the plastic wrap or bag and place the roast on a quarter-sized rack and sheet pan.
Hot TipThe rack and sheet pan are optional, but they keep your smoker cleaner and make it easier to maneuver food.
8. Pour 1 cup of the beef stock into a spray bottle and spritz the roast.
9. Place the roast onto the hot grates, close the lid and cook until the internal temperature reaches 125°F for medium-rare doneness, about 2 to 1/2 hours.
10. Remove from smoker and allow the roast to rest at room temperature, about 20-30 minutes.
Hot TipGiving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
11. Place the remaining beef stock in a medium-size saucepan over medium-high heat. Bring to a rapid simmer and cook until the stock is reduced by half, about 20 minutes.
12. Remove from heat, stir in the drippings & stock from the sheet pan and add salt.
13. Increase smoker temperature to 500°F or place a grill grate over the coals in the firebox.
14. Sear the roast on all sides to add color and crisp the crust, about 1 minute per side.
15. Slice and serve.
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