Slow-Roasted Prime Rib of Beef - Christmas Grilling Series

As the holiday season draws near, the grill becomes the heart of gatherings, bringing loved ones together over delicious meals. TrueFlame's Christmas Grilling Series celebrates this spirit by featuring festive dishes crafted for the grill, starting with a show-stopping favorite: Slow-Roasted Prime Rib of Beef.

This classic entrée, synonymous with luxury and tradition, takes center stage with its rich flavor and perfectly tender texture. Its preparation begins with a fragrant mix of garlic, rosemary, oregano, and black pepper, infusing each bite with herbaceous depth. A meticulous smoking process imparts layers of applewood and mesquite notes, building a harmonious balance between savory and smoky.

The roast is elevated further during smoking with golden caramelized onions, tender carrots, and celery for a rustic touch. It's all beautifully complemented by a robust red wine au jus, crafted from deglazed pan drippings, Worcestershire sauce, and a hint of seasoning. Presented alongside the vegetables, the juicy slices are a visual and flavorful triumph.

Perfect for a cozy family dinner or a larger festive gathering, this Slow-Roasted Prime Rib brings warmth and celebration to the holiday table. This recipe, rich in tradition and executed on the grill, makes Christmas moments unforgettable. Fire up the grill—this festive centerpiece is calling.

Serves 12-14

Slow-Roasted Prime Rib of Beef Ingredients

• 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

Slow-Roasted Prime Rib of Beef Directions

1. Remove the prime rib roast from the refrigerator and let it stand at room temperature for 1 hour. Meanwhile, combine garlic, salt, pepper, oregano, and rosemary and rub over the surface of the roast. Place the prime rib fat side up in a smoker-safe roasting pan.
2. Prepare the grill or smoker for a 4 to 6-hour smoke at about 225 F/110 C. When the smoker is up to temperature, put the roasting pan with the prime rib on the top rack and add several water-soaked chunks of wood. A mixture of apple and mesquite works well for this recipe.
3. About halfway through smoking, add chopped vegetables to the roasting pan with the prime rib and throw more wood chunks on the fire.
4. When done, remove the roasting pan from the smoker. Place prime rib roast on a carving board for 10 minutes to rest. Place vegetables on a serving dish and keep warm.
5. Place the roasting pan on the stove over medium heat. Add red wine and water to deglaze the 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.

Taken from summersetgrills.com