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Garlic & Rosemary Smoked Prime Rib

by , Chef, Irving Street Kitchen, Portland, Oregon

Garlic & Rosemary Smoked Prime Rib

Serves 6

    • 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

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