Smoked Porcini-Crusted Prime Rib with Roasted Shallot and Brown Butter Jus

A bone-in prime rib smoked slow under a porcini, rosemary, and coriander crust, carved thick and served with roasted shallot and brown butter jus that echoes the smoke with its own quiet depth.

Why You'll Love Smoked Porcini-Crusted Prime Rib with Roasted Shallot & Brown Butter Jus ❤️

Because the crust does the work while you wait - smoke, time, and rosemary carrying flavor straight into the bones. The jus keeps pace: nutty, balanced, and built on shallots that melt into brown butter. It's simplicity that feels deliberate, a sauce that leans on aroma and restraint rather than richness.

Chef's Notes: Brown butter turns shallots sweet without weight, mirroring the porcini's earth and the smoker's depth. The vinegar and Dijon lift that sweetness back up, keeping the sauce alive against the roast's fat. It's a quiet balancing act - every element anchored in flavor, none fighting for attention.

Tips and Tricks

• Always cook by temperature, not time. Bone-in carries heat longer.
• Pull at 118-120 °F and rest at least 30 minutes for an even blush.
• Lay rosemary sprigs on the smoker rack for aromatic lift.
• If the butter goes past amber, start fresh - that nutty note is everything.

Variations

• Add a spoon of whole-grain mustard to the jus for texture.
• Finish with a knob of cold butter for gloss.
• Use lemon zest instead of vinegar for brightness.

Substitutions

• Porcini powder → shiitake powder (1:1) for lighter umami.
• Beef stock → mushroom broth for subtle earthiness.
• Sherry vinegar → red wine vinegar for a sharper finish.

How to Store Leftovers

Wrap sliced meat tightly in foil and refrigerate up to 3 days. Reheat in a 300 °F oven until just warm. Jus keeps 3 days in an airtight container; reheat gently to preserve texture. Rest time is non-negotiable - it's what keeps the crust intact and the center rosy.

Common Questions

Smoked Porcini-Crusted Prime Rib with Roasted Shallot and Brown Butter Jus

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Bone-in prime rib rubbed with porcini, rosemary, and coriander, smoked low and slow on a Traeger and finished with a silky roasted shallot and brown butter jus.

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Active Time 30 minutes mins

Total Time 4 hours hrs

Servings: 10 servings

Course: Dinner, Holiday

Cuisine: American, Modern Steakhouse

Calories: 66

Ingredients Equipment Method Nutrition

Ingredients

  

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• 8.5 lb bone-in prime rib 3 ribs
• 2 tablespoon porcini powder
• 1 teaspoon cracked coriander
• 1 teaspoon finely chopped rosemary
• 1 tablespoon kosher salt
• 2 teaspoon black pepper
• 2 tablespoon olive oil
• 6 shallots
• 3 tablespoon unsalted butter
• 1 cup low-sodium beef stock
• 1 teaspoon Dijon mustard
• 1 teaspoon sherry vinegar
• fresh thyme sprigs

Equipment

• Traeger or pellet smoker (or convection oven)
• sheet pan with rack
• Instant-read thermometer
• Medium saucepan
• fine strainer
• Chefs knife

Method

 

Prepare the Prime Rib

1. Pat the roast dry and trim only large exterior fat deposits, leaving a thin cap for self-basting.
2. Mix porcini powder, cracked coriander, rosemary, salt, and pepper in a bowl.
3. Rub olive oil over the roast, then press the porcini mixture evenly over the entire surface.
4. Set on a rack over a sheet pan and let rest 30 minutes while preheating the smoker to 250 °F.

Smoke the Prime Rib

1. Place the roast bone-side down on the smoker grate; insert a thermometer into the thickest center.
2. Smoke at 250 °F until internal temperature reaches 118-120 °F, about 4 hours for an 8.5 lb roast.
3. Increase smoker (or oven) temperature to 400 °F and roast 15-20 minutes to form a deep, even crust.
4. Remove from heat, tent loosely with foil, and rest 30-40 minutes before slicing.

Make the Roasted Shallot & Brown Butter Jus

1. While the roast rests, add neutral oil fat, halved shallots cut-side down. Char deeply until golden and aromatic, about 2-3 minutes.
2. Add butter and cook over medium heat until golden brown and nutty, 3-4 minutes.
3. Deglaze with beef stock and simmer 10 minutes, reducing by half.
4. Whisk in Dijon, add thyme, a small splash of sherry vinegar, then strain through a fine sieve. Keep warm until serving.

To Plate

1. Slice between ribs for bone-in portions, or remove the rack and slice thick across the grain.
2. Spoon roasted shallot and brown butter jus over or beneath the slices. Finish with thyme leaves and a pinch of Maldon salt.

Nutrition

Calories: 66kcalCarbohydrates: 3gProtein: 0.4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 9mgSodium: 1171mgPotassium: 52mgFiber: 1gSugar: 1gVitamin A: 106IUVitamin C: 1mgCalcium: 8mgIron: 0.2mg

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