Ingredients
- 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
Method
Prepare the Prime Rib
- Pat the roast dry and trim only large exterior fat deposits, leaving a thin cap for self-basting.
- Mix porcini powder, cracked coriander, rosemary, salt, and pepper in a bowl.
- Rub olive oil over the roast, then press the porcini mixture evenly over the entire surface.
- Set on a rack over a sheet pan and let rest 30 minutes while preheating the smoker to 250 °F.
Smoke the Prime Rib
- Place the roast bone-side down on the smoker grate; insert a thermometer into the thickest center.
- Smoke at 250 °F until internal temperature reaches 118–120 °F, about 4 hours for an 8.5 lb roast.
- Increase smoker (or oven) temperature to 400 °F and roast 15–20 minutes to form a deep, even crust.
- Remove from heat, tent loosely with foil, and rest 30–40 minutes before slicing.
Make the Roasted Shallot & Brown Butter Jus
- While the roast rests, add neutral oil fat, halved shallots cut-side down. Char deeply until golden and aromatic, about 2–3 minutes.
- Add butter and cook over medium heat until golden brown and nutty, 3–4 minutes.
- Deglaze with beef stock and simmer 10 minutes, reducing by half.
- Whisk in Dijon, add thyme, a small splash of sherry vinegar, then strain through a fine sieve. Keep warm until serving.
To Plate
- Slice between ribs for bone-in portions, or remove the rack and slice thick across the grain.
- Spoon roasted shallot and brown butter jus over or beneath the slices. Finish with thyme leaves and a pinch of Maldon salt.