Kat's Smoked Prime Rib
Prime rib is a showstopper, often the centerpiece of a
holiday meal, but why not enjoy it all year? It's especially delicious when slow
cooked in a smoker and subtly flavored by hickory.
Begin by finding the right roast. The "Prime" in prime rib actually
refers to the USDA grade of the meat, and many grocery stores don't carry Prime
cuts. Instead, look for a Choice rib roast (also known as a standing rib roast)
with marbling—the white fat that runs through the meat—distributed as evenly
as possible throughout.
Some folks insist that a USDA Prime rib roast is worth the occasional splurge
(and with prices starting around $20 per pound, it’s definitely an
indulgence). You can order Prime meat from butchers .
When your prime rib has finished cooking, two steps will keep the meat as moist
and tender as possible. First, let the roast stand at least 15 minutes. This
prevents the juices from running out when the meat is cut. Then, when you're
ready to serve the roast, slice across the grain of the meat. This makes the
dish even more tender.
Hickory wood chunks
4 garlic cloves, minced
1 tablespoon salt
2 tablespoons coarsely ground pepper
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 (6-pound) beef rib roast
1 1/2 cups dry red wine
1 1/2 cups red wine vinegar
1/2 cup olive oil
Soak wood chunks in water 1 hour.
Combine minced garlic and next 4 ingredients, and rub garlic mixture evenly
over beef roast.
Stir together dry red wine, red wine vinegar, and olive oil; set wine
mixture aside.
Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
Drain wood chunks, and place on coals. Place water pan in smoker, and add
water to just below fill line. Place beef roast in center on lower food rack.
Gradually pour wine mixture over beef roast.
Cook beef roast, covered, 6 hours or until a meat thermometer inserted into
thickest portion of beef roast registers 145° (medium), adding more water to
depth of fill line, if necessary. Remove beef roast from smoker, and let stand
15 minutes before slicing.
I know of no more disagreeable situation than to be left feeling
generally angry without anybody in particular to be angry at.
- Frank Moore Colby