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Notes:
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Beef
Smokey Prime Rib Roast with Red Wine Jus and Granny Smith
Horseradish Sauce
Horseradish Sauce
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 in the C
cast iron pan assures a nice crust, and smoking over low heat in the C
4
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.
gets additional flavor from a dollop of delicious Granny Smith Horseradish Sauce.
For the Roast (makes 4 to 6 servings)
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
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.
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 C
4
to 250 to 275ºF
While the C
4
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. Open the C
4
dome and sprinkle
some of the wood chunks over the hot coals. Place rack in C
4
. Place the skillet with the
roast in the C
4
. Close the dome. Close top damper almost completely and bottom
damper halfway. 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 C
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 C
4
, 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.
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.
For the Jus (makes 1 1/2 cups of 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
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.
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.
For the Granny Smith Horseradish Sauce (makes 1 1/2 cups 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
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.
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