Description
This Herb Crusted Prime Rib recipe is perfect for holiday gatherings, featuring a flavorful herb paste rubbed onto a succulent prime rib and slow-smoked on an Oklahoma Joe’s Bronco Drum Smoker. Accompanied by creamy cheesy mashed potatoes and a rich homemade red wine sauce, this classic American main course is sure to impress family and friends with its tender, juicy meat and savory sides.
Ingredients
Prime Rib:
- 8 pounds Prime Rib
- 2 tbsp Rosemary Sprig Leaves
- 1 tbsp Thyme Sprig Leaves
- 1 tbsp Tarragon Sprig Leaves
- 4-5 Garlic Cloves
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1.5 tsp Red Chili Flakes
- 1.5 tbsp Neutral Oil
Cheesy Mashed Potatoes:
- 5-6 Golden Potatoes, peeled
- ½ cup Whole Milk
- ½ cup Sharp Cheddar Cheese
- 4 tbsp Unsalted Butter
Red Wine Sauce:
- 3 tbsp Fat from Pan Drippings
- 1 cup Red Wine
- 1 cup Beef or Vegetable Broth
- 2 tbsp Unsalted Butter
- 1 tbsp Olive Oil, extra virgin
- 2 Shallots, finely chopped
- 2 cloves Garlic, minced
- 1 tsp Thyme, finely chopped
- ¼ tsp Kosher Salt
- ¼ tsp Black Pepper
Instructions
- Prepare Herb Paste: In a blender, combine rosemary, thyme, tarragon, garlic cloves, kosher salt, black pepper, red chili flakes, and neutral oil. Blend until a smooth paste forms. Thoroughly slather this herb paste over the entire surface of the prime rib. Place the coated prime rib uncovered in the refrigerator for at least 1 hour to let flavors meld.
- Preheat Smoker: Preheat your Oklahoma Joe’s Bronco Drum Smoker to a low indirect heat setting of around 250°F to prepare for slow smoking the prime rib.
- Bring Meat to Room Temperature: Remove the herb-coated prime rib from the fridge and allow it to rest at room temperature for 15 minutes before cooking to ensure even heat distribution during smoking.
- Smoke Prime Rib: Place the prime rib onto the smoker racks. Smoke the meat for approximately 3.5 hours, or until the internal temperature reaches 125°F for medium-rare doneness. Adjust cooking time based on weight by estimating 25 minutes per pound for accuracy.
- Rest Prime Rib: Remove the prime rib from the smoker, loosely cover it with foil, and let it rest for at least 20 minutes. This resting period allows the juices to redistribute, ensuring a tender and juicy roast.
- Cook Mashed Potatoes: While the prime rib smokes, heat a large pot with water and 1.5 tsp salt, bringing it to a boil. Peel and quarter the golden potatoes, then add them to the boiling salted water. Cook until fork-tender, about 25-30 minutes. Drain the potatoes and mash them. Gradually stir in unsalted butter and whole milk until creamy, then fold in the sharp cheddar cheese until fully incorporated. Keep warm until serving.
- Prepare Red Wine Sauce: After roasting, collect the pan drippings and let the fat separate in a bowl. In a saucepan, heat 2-3 tablespoons of the beef fat along with 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Sauté the finely chopped shallots until softened, about 3-4 minutes. Add minced garlic and cook for another minute. Pour in the red wine, scraping the pan to loosen browned bits, and let it simmer until reduced by half. Add beef or vegetable broth and thyme, then continue simmering until the sauce reduces by half again. Reduce heat, stir in the remaining tablespoon of butter, and season with kosher salt and black pepper to taste. Strain the sauce to remove solids before serving.
- Serve: Slice the rested prime rib and arrange on a serving platter. Spoon the cheesy mashed potatoes alongside. Drizzle the red wine sauce over the prime rib slices and potatoes. Garnish with chopped parsley for a fresh finish. Serve immediately and enjoy!
Notes
- Adjust smoking time based on prime rib weight, approximately 25 minutes per pound for medium-rare doneness.
- Resting the meat after smoking is crucial to keeping it juicy and tender.
- Use a meat thermometer to ensure accurate internal temperature for perfect doneness.
- The red wine sauce can be made with either beef or vegetable broth depending on preference.
- For a spicier crust, increase the amount of red chili flakes in the herb paste.
- Keep mashed potatoes warm by covering with foil or using a warm oven until ready to serve.
- If you don’t have a smoker, a low-temperature oven roast at 250°F can be used, though the smoky flavor will differ.
- Prep Time: 1 hour
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: American
