Smoked Prime Rib Roast with Au Jus

Name: Smoked Prime Rib Roast with Au Jus
Prep time: 15 min
Cook time: 30 h
Total time: 30 h 15 min
Yield: 6-8
Ingredients: 6 lb bone-in prime rib roast; 8 oz unsalted butter, room temp; 1 tbsp The Usual; 1 cup drippings; 2 tbsp all purpose flour; 1 tbsp Worcestershire sauce; 2 cups beef broth

Move over holiday ham (just kidding, we still love you, dearly). A prime rib roast, which is essentially a giant rack of ribeye steaks, is a bonafide holiday centerpiece. This one is seasoned with The Usual, our blend of prime-rib-perfect aromatics and spices, including rosemary, garlic and lemon. A kiss of hickory smoke and a dip in au jus round out one of our favorite gifts to our taste buds.

Smoked Prime Rib Roast with Au Jus

Rated 4.3 stars by 3 users

Servings

6-8

Prep Time

15 minutes

Cook Time

3 hours 30 minutes

Recipe by Miguel Raya | Cooking with Fire

Scoring and slathering the prime rib roast with a compound butter will produce a delicious and well-defined crust while the recovered drippings help create a umami-rich au jus.

Image of Smoked Prime Rib Roast with Au Jus

Ingredients

For the prime rib

6 lb bone-in prime rib roast
8 oz unsalted butter, room temp
1 tbsp The Usual

For the au jus

1 cup drippings
2 tbsp all purpose flour
1 tbsp Worcestershire sauce
2 cups beef broth

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Directions

Preheat your smoker to 300°F.
In a small bowl, combine unsalted butter with The Usual seasoning. Score the outside of the prime rib with a sharp knife, just enough to slice through the fat, scoring vertically then horizontally. Slather the prime rib all over with the seasoned butter.
Place the prime rib in the smoker with a drip pan underneath to catch the drippings. Add a few chunks of wood to your heat source (we’re using hickory, but any hardwood will do). Smoke until the prime rib reaches an internal temperature of 125°F, about 3.5 hours. Remove the prime rib from the smoker and let it rest under some foil for 20 minutes.
In a saucepan over medium heat, add the drippings from the drip pan along with the flour, and whisk until the flour is nicely golden brown. Add the beef broth and the Worcestershire sauce and keep whisking until it’s reduced by about ¼ or ½, depending how thick you want the sauce. Turn off heat and add salt and pepper to taste.
To serve, cut the bones off the prime rib then slice the roast as thick or thin as you like. Serve with au jus.

Recipe Note

A meat thermometer is highly recommended. If you want your prime rib more done, pull at an internal temperature of 140°F. This roast can also be prepared in a 300°F oven, instead of a smoker.

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