PRIME RIBS with VEGGIES in a SMOKER.

prime rib roast

🥗Healthier: sirloin roast

💰Cheaper: chuck roast

Sirloin is leaner, while chuck is more affordable but less tender.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice can mimic the sweetness and acidity of wine.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: homemade broth

Homemade broth can be more economical and healthier.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a cost-effective substitute.

Preheat the oven to 450°F (232°C).

Season the prime rib roast generously with salt and black pepper.

Rub minced garlic, rosemary, and thyme over the roast.

Drizzle olive oil over the roast and rub it in evenly.

Place the roast bone-side down in a roasting pan.

Roast in the preheated oven for 20 minutes to develop a crust.

Reduce the oven temperature to 325°F (163°C) and continue roasting until desired doneness, about 1.5-2 hours for medium-rare.

Check internal temperature with a meat thermometer; it should read 130-135°F (54-57°C) for medium-rare.

Remove the roast from the oven and tent loosely with foil; let it rest for 20-30 minutes.

Meanwhile, prepare the au jus by placing the roasting pan over medium heat on the stove.

Add chopped onion to the pan and sauté until softened, about 5 minutes.

Deglaze the pan with red wine, scraping up browned bits, and simmer for 5 minutes.

Add beef broth and bay leaves; simmer for 10-15 minutes to reduce slightly.

Strain the au jus into a serving dish and stir in butter until melted.

Cooking Techniques

Spice Level:

Allergens