Smoked Prime Rib - Herb Crusted

When I was young I used to think you could only get a good prime rib at a restaurant. I would never try anything new at Texas Roadhouse because I didn't want to miss my chance at a prime rib; who knew when I would go back again. We would try them in the oven but something was always off. After much trial and error I have learned it's all about the smoke and crust. This prime rib is smoked in a pellet grill, and I make a simple herb crust, that is also great with lamb. You can ask your butcher to cut smaller portions for you family so you do not have to buy and cook the whole thing.

Ingredients

• 1 prime rib roast - any size will work, just may have to adjust the rub ingredients. Best to select one that is already tied together with butcher sting. You can always ask your butcher to do this as well

• 1 tbsp Hardcore Carnivore Black Steak Rub (any steak rub will work, use your favorite)

• 3 cloves of garlic

• 1 tbsp thyme

• 1 tbsp rosemary

• 1 tbsp flat leaf parsley

• Extra virgin olive oil

• Salt

• Pepper

• 1 bottle of Johnny's French Dip Au Jus

Instructions

1. Allow your prime rib roast to sit at room temperature for around 20 minutes

2. Lightly drizzle the prime rib with extra virgin olive oil and rub to coat the entire surface of the prime rib roast

3. Hit the entire prime rib roast with your steak rub, about a medium coat hitting the entire surface area

4. Pat this rub into prime rib roast

5. On a cutting board, finely chop the 3 cloves of garlic

6. Add in the thyme, rosemary, and parsley and chop all together, then transfer to a small bowl

7. Add enough extra virgin olive oil to the bowl to coat all the herbs, usually about 1 tbsp, and mix all together

8. Add salt and pepper to taste

9. Using your hands apply this herb mixture all around the prime rib roast including the ends. Make sure you get a good heavy coat all around.

10. Set pellet grill for 275° and smoke the prime rib roast until internal temperature hits 120° - 123°

1. Once prime rib roast hits 120° - 123° take it out of the smoker and let it rest for 15-20 minutes, perfect time to make the au jus

2. Heat a small pot on the stove at medium to high heat

3. Add 2 parts water to 1 part Johnny's French Dip Au Jus. If serving more than two people, add the whole bottle and 2X the amount of water

4. Boil the mixture for 10 minutes, stirring occasionally

5. If the prime rib roast has rendered any juice at this point, add this to the mixture

This is perfect for large gatherings, holidays, and even a small family dinner. Takes the same amount of time no matter the party.