Slow Roasted Prime Rib of Beef

Roasted rib of beef
StockFood - William Reavell/Riser/Getty Images
    390 min

Ah, there's nothing quite like prime rib. Slow roasting it makes it even more tender. This recipe offers a simple but flavorful rub, which will be a part of a great gravy you can create after cooking the meat.

What You'll Need

  • 1 8-pound (3.6 kg) beef prime rib roast, trimmed and tied
  • carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 medium onion, peeled and chopped
  • 1 cup (240 mL) red wine
  • 1/2 cup (120 mL) water
  • 2 cloves garlic, minced
  • 2 teaspoons (10 mL) salt (use less if desired)
  • 1 teaspoon (5 mL) black pepper
  • 1 teaspoon (5 mL) dried oregano
  • 1/2 teaspoon (2.5 mL) rosemary
  • Dash of Worcestershire sauce

How to Make It

  • 1. Remove prime rib roast from refrigerator and let stand at room temperature for 1 hour. Meanwhile combine garlic, salt, pepper, oregano and rosemary together and rub over the surface of the roast. Place prime rib fat side up in a smoker-safe roasting pan.

  • 2. Prepare smoker for a 4- to 6-hour smoke at a temperature of about 225 degrees F/110 degrees C. When smoker is up to temperature, put the roasting pan with the prime rib on top rack and add several water-soaked chunks of wood. A mixture of apple and mesquite work well for this recipe.

  • 3. About halfway through smoking, add chopped vegetables to the roasting pan with the prime rib and throw some more wood chunks on the fire.

  • 4. When done, remove roasting pan from smoker. Place prime rib roast on carving board to rest for about 10 minutes. Place vegetables on serving dish and keep warm.

  • 5. Place roasting pan on stove over a medium heat. Add red wine and water to deglaze pan. Stir well and loosen any pieces of meat and vegetables. Add Worcestershire sauce, salt and pepper. Heat for about 2 to 3 minutes. Carve prime rib roast and serve with vegetables and au jus.