Dry-Aged Smoked Prime Rib

16:30 - Prep 14:00 / Cook 2:30
Intermediate

As one of the finer cuts of meat, prime rib deserves to be treated with the tender, loving care that only your smoker can provide. Brine it, season it and reverse sear it for the best tasting smoked prime rib with a crisp caramelized crust and a robust pink center.

6-8 Servings
Ingredients
Dry Brine
  • 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
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Preparation
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Step 1 Of 15
1. To maintain a neat, uniform shape, tie the roast by laying four or five 24-inch pieces 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 TipIf you prefer, substitute another high-temp cooking oil such as avocado, canola or tallow for peanut oil.
3. Season the roast with salt, black pepper, green pepper, shallot and garlic on all sides, but not the two ends.
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 and black pepper. Dried shallot is a specialty item that can be hard to find
4. Loosely wrap the roast in plastic wrap or place it in a sealed bag. Refrigerate for 12 hours.
5. Remove roast 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 the charcoal.
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, rack and sheet pan in the smoker.
10. Cook until the roast reaches an internal temperature of 123-125°F for medium rare doneness, 2-2 ½ hours.
Hot TipMonitor the internal temperature of the roast by inserting the temperature probe until the tip is in the center of the roast.
11. Remove from smoker and allow the roast to rest at room temperature until the internal temperature stops rising at around 130-135°F, 20-30 minutes.
12. Place the remaining 2 cups of beef stock in a medium-size saucepan over medium high heat. Bring to a rapid simmer until the stock is reduced by half, about 20 minutes. Remove from heat and stir in the drippings and stock from the sheet pan. Add salt to taste.
13. Increase smoker temperature to 500°F or use a grill grate to sear directly 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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