Smokey Prime Rib Roast with Red Wine Jus and Granny Smith


This recipe uses two cooking methods to achieve one fantastic rib roast. A quick searing in a cast iron pan assures a nice crust, and smoking over low heat imparts terrific flavor. The cast iron skillet collects the juices, which become part of the tasty Jus, and the sliced roast gets additional flavor from a dollop of delicious Granny Smith Horseradish Sauce.

Roast

  • 1 3-rib standing prime rib roast, 5 to 6 pounds
  • 1/4 cup peeled garlic cloves, quartered
  • 1/4 cup olive oil
  • 1/4 cup coarse sea or kosher salt
  • 1/4 cup coarsely ground black pepper
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 handful apple, oak or pecan wood chunks
  • Water

Use a sharp paring knife to make small slits all over the meaty side of the roast. Insert a sliver of garlic in the slits, until all garlic is used. Rub the roast with the olive oil, and then sprinkle with the salt, pepper, rosemary and thyme. Rest meat at room temperature and place the wood chunks in a bowl, cover with water and soak.

Preheat grill to 250 to 275ºF. While that heats up, heat a large cast iron skillet over medium-high heat until very hot, about 5 minutes. Add the roast and sear on all sides. Sprinkle some of the wood chunks over the hot coals. Place the skillet with the roast in the grill and cook for 1 1/2 to 2 hours. Check the internal temperature of the roast with an instant-read or digital meat thermometer.

Once the meat reaches 90ºF, check every 20 minutes until internal temperature reaches 125ºF. Add additional wood chunks halfway through cooking time. Remove skillet and roast from grill, using heavy potholders and being very careful to avoid being burned. Place roast on a cutting board and allow to rest while you prepare the Jus. When ready to carve, use a sharp knife to remove the ribs, and then slice as thin or thick as you like. (makes 4 to 6 servings)

Jus

  • Drippings from cooking the roast
  • 1 cup red wine
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • Sea or kosher salt and freshly ground black pepper, to taste

Carefully drain the drippings from the cast iron skillet into a measuring cup. Spoon off and discard the fat, leaving the beefy broth in the cup. Pour the broth into a saucepan, add the red wine and bring to a boil. Simmer until reduced slightly. Add the rosemary and thyme and season to taste with the salt and pepper. Serve with the Smoked Prime
Rib. (makes 1 1/2 cups)

Granny Smith Horseradish Sauce

  • 1 cup sour cream
  • 1/2 cup regular or reduced-fat mayonnaise
  • 1 granny smith apple, peeled and grated
  • 1 to 2 tablespoons prepared horseradish, to taste
  • Sea or kosher salt and freshly ground black pepper, to taste

Combine all ingredients in a bowl. Stir well and season to taste with the salt and pepper. (makes 1 1/2 cups sauce)