Smoked Prime Rib with Au Jus

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Bbq · 840 min · Beef · keto, low-carb, high-protein

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Ingredients

• 1 3/4 lb bone-in beef rib roast
• 1 tbsp kosher salt
• 3/4 tbsp coarse black pepper
• 2 cloves garlic
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 3/4 tbsp olive oil
• 1 cup beef stock
• 1/4 cup dry red wine
• 1/4 tbsp Worcestershire sauce
• 3/4 tbsp unsalted butter

Method (tap to check — screen stays awake)

1. Salt the roast all over and leave it uncovered on a rack in the fridge at least 8 hours, ideally overnight; the dry surface is what lets a crust form.
2. Take it out an hour before cooking and rub with the oil, pepper, minced garlic and chopped herbs.
3. Set the smoker to 225F with oak, put the roast on bone-side down and slide a pan of the beef stock underneath to catch the drippings.
4. Smoke to 118-120F internal for medium rare, roughly 3 hours 30 minutes for a 5 lb roast — go by the thermometer, never the clock.
5. Tent loosely and rest 30 minutes while a grill or oven comes up to 500F.
6. Sear the roast 8 minutes, turning once, until the crust is dark; it will carry over to about 130F.
7. Simmer the drip-pan juices with the wine and Worcestershire until reduced by a third, whisk in the butter off the heat, then cut the roast away from the bones and slice thickly.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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