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A cooked bone-in rib roast sits on a round black plate, surrounded by meat juices, on a wooden surface. The roast is seasoned and has a crispy, browned exterior.

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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Prep Time 15 minutes
Cook Time 3 hours 45 minutes
Active Time 30 minutes
Total Time 4 hours
Servings: 10 servings
Course: Dinner, Holiday
Cuisine: American, Modern Steakhouse
Ingredients Equipment Method Notes

Ingredients
  

Prime Rib
  • 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
Roasted Shallot & Brown Butter Jus
  • 6 shallots
  • 3 tablespoon unsalted butter
  • 1 cup low-sodium beef stock
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sherry vinegar
  • 2 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. You'll know all of the bits have released when you run your spoon over the bottom of the pan and it feels smooth.
  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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: cover and refrigerate for up to 4 days. Reheat slices gently in a low oven, or serve cold; the jus keeps separately for up to a week.

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