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.
DISH THANKS TO PERSON FIERI.
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. Cook, 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 cook 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.
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.