Garlic & Rosemary Smoked Prime Rib
by Sarah Schafer, Chef, Irving Street Kitchen, Portland, Oregon
Smoked Ribeye
- 1 (3-bone) Certified Piedmontese standing rib roast (about 5 pounds)
- ¼ cup olive oil
- 5 garlic cloves, cut in half
- Few sprigs of rosemary
- Salt
- White pepper
- Black pepper
- 2 large cups oak smoking chips
- Sauerkraut, for serving
Set your smoker at 275°F. Take the prime rib out of the refrigerator and let it come to room temp for about 30 min while your smoker heats up. With the tip of a sharp boning or paring knife, cut 8 to 10 slits about 1-inch deep all over the fat side of the roast. Stuff each slit with a half clove of garlic and bit of rosemary. Finally, rub the rib all over with salt and pepper. Place the rib roast in the smoker and smoke for 2½ to 3 hours, or until a thermometer inserted into the roast reads 135°F.
Horseradish Cream
- ½ fresh horseradish root
- 2 cups crème fraîche
Grate the horseradish and combine with the crème fraiche. Cover and let the mixture rest overnight in the refrigerator (at least 24 hours).
Pairing: Hawks View Cellars Syrah