The holiday prime rib is a celebration of all that is good about beef and it doesn’t need much other than a grill, salt, pepper, and garlic. But sometimes it is good to enhance the flavor with a little something special like the oaky smokiness of bourbon. That’s what I did with this rib roast – I used a bourbon and black pepper baste to complement the beef and build layers of flavor on top of the beef rub base.
- 5 pound bone in beef rib roast
- ¼ cup beef rub
- 1 tablespoon tallow or oil
- ½ cup diced sweet onion
- 4 cloves garlic, coarsely chopped
- ½ cup bourbon
- 2 tablespoons coarse black pepper
- ½ tablespoon smoked paprika
- 2 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 cup beef stock
- Preheat your smoker to 275°f. For the Deluxe Digital Electric Smoker, this was as simple as putting water in the water pan, putting oak wood chips in the smoker box, and then starting the preheat cycle.
- In a small stock pot over medium heat, sauté the onions for 5 minutes. Add the garlic and cook 2-3 more minutes.
- Add the bourbon (it’s best to do this with the pot away from open flame) and simmer until reduced by half, about 5 minutes.
- Stir in the pepper, paprika, stock, soy sauce, and Worcestershire sauce. Bring to a simmer for 2-3 minutes and then let rest. If you want less texture, you can strain the baste before using. I use it with the coarse ingredients still in there.
- Season the beef all over with the beef rub.
- Place the rib roast in the smoker and let it slow roast.
- After 2 hours, baste the rib roast with the bourbon baste and let it keep smoking. Baste it again at 3 hours with the rest of the baste and let it continue cooking.
- For rare, pulled the roast at an internal temperature of 125°f – about 4 hours.
- For medium rare, pull the roast at an internal temperature of 130°f – or about 4 ½ hours.
- For medium, pull the roast at an internal temperature of 140°f – or about 5-5 ½ hours.
- Rest the roast for 10 minutes on a raised cooling rack.