Prime Rib

Got a little tired of turkey and opted for a big prime rib this year at thanksgiving. Rib roast is a Christmas dinner classic and this red wine marinade adds an incredible layer of flavor. Here is how we made it:

1. Here we did a 15lb bone in rib roast. Boneless is also fine. Make 1/2 inch deep slits all over the meat and stuff with chunks of garlic. Get any sort of container that can fit your roast and pour over a large bottle of red wine, 1/4 cup vermouth, and 1/2 cup brandy. Stick this in the fridge 24 hrs before you plan to cook the roast. If your roast is not fully submerged, this is fine, just flip it after 12 hours so both sides get the marinade. Use cheap red wine for this.

2. Once the roast has marinated take it out. Mix softened butter with garlic, rosemary, sage, thyme, salt and pepper. Rub butter all over roast. Let roast sit out for a bit and come close to room temperature.

3. We had a rotisserie on our smoker, but you don’t need one. Get the roast on the smoker at 225 and be sure to put a meat thermometer in. The time your roast takes will depend on multiple factors so it’s best to go by temperature. @meater makes the best meat thermometer and that’s what was used for this roast. It sends notifications to your phone about the progress of your cook which is very nice when you’re cooking a big dinner and don’t want to babysit your smoker.

4. Our goal temperature was 125° for a perfect medium rare. Once the temperature was 110°, we cranked the smoker up to 500° for a final sear and removed once it reached our goal temperature. If your roast gets done early, set aside and tent with foil, 10 min before serving throw it in a hot oven for 5 minutes to get it warm. The inside of the roast will stay warm for a long time.

5. Slice and serve with a horseradish cream sauce!