How about a standing Rib Roast for something a little bit fancy? A huge slab of beef, cooked whole, then sliced will wow guests and tantalize their taste buds.
Smoked Prime Rib
Prime rib is smoked whole then sliced to serve in a delightful way to cook this beautiful cut of beef.
A seasoned butter is slathered over the meat to transfer flavor and slowly baste as it in starts to smoke.
This method creates a beautiful tender piece of meat, with a slight smoke flavor. It goes perfectly with a creamy horseradish sauce.
Whole bone in prime rib
1 sprig rosemary
1 sprigs thyme
1 sprig tarragon
2 cloves garlic, finely diced
2 teaspoons salt
1 teaspoon cracked black pepper
1 stick (115g) salted butter, softened
2 chunks cherry wood
Review the prime rib and trim any surplus fat or similar.
Remove the leaves from the sprigs of rosemary, thyme, and tarragon. Finely dice or to your preferred size.
In a bowl combine the diced herbs, diced garlic, salt, pepper, and butter. Using your hands combine the butter and other ingredients well.
Smear the butter all over the prime rib then leave to rest for 12 hours in a refrigerator or cooler.
Light the smoker and bring to a temperature of between 200 and 250 degrees F (95 and 120 degrees C). When at temperature add a chunk of cherry wood.
Place the prime rib in the smoker and smoke for 8 hours. Check at 2 hours and add the second chunk of wood. Check at 4 hours and every hour after that, checking the temperature each time. For a medium rare result target 140 degrees F (60 degrees C)
When cooked, put the prime rib in a warm sheltered location to rest for 30 to 60 minutes. Slice and serve immediately.