Smoked Prime Rib With Brown Butter Garlic Sauce Recipes

Steps:

• Sprinkle salt over entire roast and wrap with plastic wrap. Refrigerate, 4 hours to 24 hours.
• Combine olive oil, black pepper, garlic powder, rosemary, thyme, onion powder, paprika, and cayenne pepper together in a bowl. Set aside for flavors to blend, at least 1 hour.
• Pour most of the oil mixture over the roast and massage into the top and sides of meat. Flip the roast and pour remaining oil mixture over roast and massage. Place roast on a plate and refrigerate, 1 hour to 12 hours.
• Preheat smoker to 225 degrees F (110 degrees C) to 230 degrees F (107 degrees C). Add hickory or pecan wood chips to smoker.
• Insert an oven-safe meat thermometer into the thickest part of roast. Place roast into the smoker and roast until internal temperature reaches 145 degrees F (63 degrees C), 3 to 3 1/2 hours.
• Preheat an oven to 500 degrees F (260 degrees C) to 550 degrees F (288 degrees C).
• Bake the roast in the preheated oven until crust is crunchy, produced a reverse sear, 15 to 20 minutes. Allow roast to rest 10 to 15 minutes before slicing.

Steps:

• Heat oven to 450°F.
• Sprinkle roast with salt and pepper.
• Place roast, rib side down, in large shallow roasting pan.
• Bake at 450°F for 15 minutes; reduce oven temperature to 325°F.
• Bake 1 hour 45 minutes to 2 hours, or until desired doneness.
• Remove from oven, cover loosely with foil; let stand 15 minutes.
• Meanwhile, melt 2 tbsp butter in medium sauce pan over medium heat.
• Add garlic; cook 2-4 minutes or until garlic is lightly browned.
• Add broth and Worcestershire sauce.
• Bring to a boil; remove from heat.
• Slowly whisk in remaining 3/4 cup butter.
• Stir in chives, and serve immediately with prime rib.

Steps:

• Preheat oven to 500°F (260°C).
• Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
• Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
• Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 minutes.
• Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
• Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
• Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
• Remove from heat and strain the sauce into a gravy dish.
• Carve the prime rib into ¾-inch (20 mm) slices.
• Serve with the mashed potatoes, green beans, and sauce!
• Enjoy!