- 1 8-pound beef prime rib roast (trimmed and tied)
- 2 carrots (peeled and chopped)
- 2 stalks celery (chopped)
- 1 medium onion (peeled and chopped)
- 1 cup red wine
- 1/2 cup water
- 2 cloves garlic (minced)
- 2 teaspoons salt (use less if desired)
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon rosemary
- Dash of Worcestershire sauce
- 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.
- 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.
- About halfway through smoking, add chopped vegetables to the roasting pan with the prime rib and throw some more wood chunks on the fire.
- 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.
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||27 g|
|Saturated Fat||11 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||1 g|