Prime rib has always been one of my favorites, slow roasted, simply seasoned with salt, pepper, garlic. So, prime rib should translate well to low and slow cooking on the smoker. The grocery store had a decent sale on prime rib, so I picked up a three pound roast for tonight’s supper.
With the bones trimmed, I seasoned with Montreal steak spice and then tied the bones back in place and put in the smoker with some oak chunks for a slow smoke.
After three hours between 220 and 230 degrees the roast was ready for rare to medium rare.
We made some roasted garlic mashed potatoes and gravy made from cremini mushrooms, Spanish onion, beef stock and Propeller Porter.
The prime rib was tender and the porter added a nice rich color and roasted malt flavor to the gravy. Next time I will cut the porter in half to avoid some of the bitterness in the gravy. As well, I will finish closer to medium rare for everyone else in the house. Overall it was a great meal.
Thanks for looking.