Guy Fieri’s Smoked Prime Rib with Brown Butter Garlic Sauce | Guy’s Big Bite | Food Network

Man rubs the prime rib with a spice mix before smoking it, and prepares a tasty brown butter sauce with garlic, parsley, rosemary, thyme and shallots!
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Smoked Prime Rib with Brown Butter Garlic Sauce.
Level: Intermediate.
Overall: 3 hr 40 min (consists of cigarette smoking time).
Active: 40 minutes.
Yield: 4 to 6 portions.


Smoked Prime Rib:.

2 tablespoons granulated garlic.
2 tablespoons freshly ground black pepper.
2 tablespoons kosher salt.
1 1/2 tablespoons mustard powder.
1 tablespoon paprika.
1/2 teaspoon cayenne.
One 6- to 7-pound bone-in prime rib.
3 sprigs fresh oregano.
3 sprigs fresh rosemary.
3 sprigs fresh thyme.
3 tablespoons canola oil.

Brown Butter Garlic Sauce:.

1/4 cup minced garlic.
1/4 cup chopped fresh flat-leaf parsley.
1 teaspoon freshly ground black pepper.
1 teaspoon fresh rosemary leaves.
1 teaspoon fresh thyme leaves.
1/2 teaspoon kosher salt.
2 shallots, minced.
1 stick saltless butter.
1 cup low-sodium beef broth.
1/4 cup Worcestershire sauce.
1 tablespoon demi-glace.


Unique equipment: a charcoal kettle-style grill; charcoal; 8 cups large smoking cigarettes wood chips (applewood and hickory mix), taken in water; butcher's twine.

For the prime rib: Heat the charcoal until hot, then thoroughly organize on one side of a kettle-style grill, and place the drenched wood chips over the cinders. Position an aluminum pan filled with some water opposite to the coals to catch any drippings. Location a wire rack on the grill. Cover the grill to allow the smoke to build up and pre-heat to about 225 degrees F.

In a small bowl, include the granulated garlic, black pepper, salt, mustard powder, paprika and cayenne, and mix well. Rub the spice mix all over the prime rib, then reserved. Combine the oregano, rosemary and thyme and tie together with butcher's twine. In a big cast-iron pan set over medium-high heat, include the oil. Rub the oil all over the pan utilizing the herb bundle, then reserved. Location the prime rib fat-side down in the pan and sear till browned, 7 to 8 minutes. Turn over and burn the opposite until browned, 4 to 5 minutes. Turn on its end and scorch for 2 minutes.

Place the prime rib on the grill over the aluminum pan, with the thick end facing the coals. Place the cover on the grill. Smoke the prime rib up until the internal temperature level reaches 130 degrees F for medium-rare, 2 hours 30 minutes to 3 hours.

Get rid of the prime rib to a baking sheet and reserved to rest.

For the sauce: In a medium saute pan set over medium-high heat, add the garlic, parsley, black pepper, rosemary, thyme, salt, shallots and butter. , stirring continually, up until the butter foams and the garlic turns a light golden color, 5 to 6 minutes. Add the broth, Worcestershire and demi-glace. Stir to integrate, and till the sauce minimizes by one-third, remove from the heat and set aside.

If the chine bone has actually been eliminated, slice the prime rib into generous 1-bone portions. Otherwise, trim the bone and cut into generous parts, and after that place on a plate. Spoon the sauce over the top, and serve.

Cook's Note.

This dish can be made in an oven if you do not have a charcoal kettle-style grill. Avoid the instructions for the charcoal and wood chips, and continue as directed.

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Guy Fieri's Smoked Prime Rib with Brown Butter Garlic Sauce|Man's Huge Bite|Food Network.

Guy Fieri's Smoked Prime Rib with Brown Butter Garlic Sauce | Guy's Big Bite | Food Network

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About the Author: Yvette Cook



  2. Wet wood chips do take a bit longer to burn down, but they make steam for a good while and not smoke. Just drop dry ones on the coals or use dry chunks.

    1. Can we watch a damn video without a critic for once? I miss the old Internet 😂

    2. @Jonathan Justin Did someone hold a gun to your head and make you read the comments? I’m guessing you’re new to the internet. If they didn’t want commentary they would turn it off. And my comment is one you’ll hear from many of us in the business.

  3. Whoever’s reading this, i pray that whatever you’re going through gets better and whatever you’re struggling with or worrying about is going to be fine and that everyone has a fantastic day! Amen

    1. Thanks, really, really need to read that. Thank you so much for this.

    2. That meant a lot to me to read this . I hope the same for you God Bless You . Be Safe Always .❤️🙏✨

    3. I always have a great day. You don’t need to pray to a false idol to make my day.

  4. I’ve been chasing a prime rib dragon for almost a decade. Worked at a BBQ joint that would smoke prime rib once a month and the line would be out the door. Best meals I’ve had and I have yet to find a prime that matches it.

    1. Right on! My first restaurant job was dishwashing in Jr
      High back in the day, a semi famous classic old hotel/pub that has weddings. Prime rib was the top dish & plenty of families paid – very good rib in – we’d roast like 20 at a time & me the kid got to eat A LOT for free ah the good old days

    2. I make prime rib every Christmas. Search reverse sear prime rib. Of all the ways I’ve tried cooking them this is by far the best. I’m not a huge fan of smoking them but if that’s what you like you can do it that way just use the reverse sear method.

  5. Chef, I much prefer doing the reverse sear method. Is there any reason not to sear after smoking, rather than before smoking? Can I still get the herb flavor into the sear when doing it after?

  6. “Oh… Brown butter, bam a lam!
    Oh… Brown butter bam a lam!

    Brown butter had a child…
    Bam a lam..
    That damn thing got garlic!”

  7. Guy you are the Grill Master. Love Prime Rib and the sauce sounds amazing. Happy 4th of July everybody.

    1. @C B Nah, portions are way too big when you cut that thick. Usually ends up in people wasting food

  8. Hi food network big fan. I watch it everyday. I just wanted to say that today I went to John mulls roadkill spot. And I was so happy to find out Guy ate there. Big fan. I waited in that line for to hours it was worth it.

  9. I understand that time is shortened in these videos because nobody wants to sit through the entire cooking process. One thing most cooking videos forget to tell you is, salt is your friend, especially for a chunk of meat this size. Salt generously and early. After you salt and season the meat, cover it and put it back in the fridge for a day or so. Let that salt work its magic before beginning to cook the meat. You’ll thank me later.

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