SLOW ROASTED PRIME RIB

This is an herb and garlic crusted recipe. Although I cooked this one in my Pitt Boss smoker, the cook times and method works just as well in the oven.

The roast is a 3 1/4 pound boneless prime rib roast. It started out as a 5 1/4 pound roast, but I absconded with two big, thick ribs eyes for last use!

I think it is necessary to apply the seasonings the night before and place in the fridge, uncovered, overnight. The cook went 3 1/2 hours at 250 degrees, until it reaches 125 degrees, then about 25 minutes at 400 to raise the internal temperature to 137 degrees and crusting the outside. Resting it foil-wrapped for 20 minutes raises the temperature to about 137 degrees…a pretty good medium rare. It’s a boneless roast, but a bone-in roast will work but cook times may be a little longer. Just use a temperature probe like I do. Also, a 7 pound roast will required time as well.

Ingredients:

• 3 to 7 pound boneless prime rib roast

• Seasoning mix – 1 tbsp garlic powder, 1 tbsp paprika, 1 tsp black pepper, 1/2 tbsp onion powder, 1/2 tsp cayenne

• Kosher salt

• 3 tbsp fresh rosemary, chopped

• 3 tbsp fresh thyme leaves, chopped

• 3 cloves garlic, peeled, chopped

• 3 tbsp olive oil

• Maldon sea salt

Directions:

• The night before the cook, tie the roast at least 3 times lengthwise with butcher twine. This helps it maintain its shape doing cooking.

• Place the rosemary, thyme, garlic, and olive oil in a small food processor and process into a rough paste. Season all over with the seasoning mix then with Kosher salt. Place on a wire rack over a sheet pan and place in the refrigerator overnight.

• The next day, take the roast out of the fridge about 1 hour before cooking.

• Preheat the oven to 250 degrees. Place the roast in the oven and cook for about 3 1/2 hours, until the internal temperature reaches 125 degrees. Raise the temperature to 400 degrees and cook until it reaches an internal temperature of 135 to 137 degrees and you have a nice crust. Remove from oven, wrap tightly in foil, and let rest of about 20 minutes. The temperature will go up another 5 degrees or so to medium rare. Remove foil and carve. Sprinkle each slice with a little Maldon flaky sea salt before serving. I served it with Hasselback potatoes.

• Serve with horseradish cream and au jus.