This dish is a meat lover’s dream on a plate: tender, juicy, slow-smoked prime rib coated with Bobby’s own spice rub and brushed with a homemade red wine steak sauce.
Red Wine Steak Sauce
Bobby Flay's Spice Rub for Pork and Beef
Rub the prime rib with the spice rub, put in the refrigerate on a rack set over a baking sheet (uncovered) and let marinate for at least 4 hours and up to 8 hours.
Heat the oil in a medium saucepan over medium heat. Add the garlic and shallots and cook until soft, about 2 minutes.
Add the tomatoes, increase the heat to high and cook until softened, about 5 minutes. Add the wine, ketchup, 1/2 cup water, raisins, molasses, brown sugar, horseradish, Dijon mustard, Worcestershire, cayenne, allspice and salt and pepper to taste and cook for 10 minutes longer.
Add a splash of red wine vinegar, and taste for salt and pepper. Transfer to a blender and blend until smooth. Let cool to room temperature.
Prepare your grill using a kamada-style grill, kettle grill, bullet smoker or gas grill method for smoking.
Remove the prime rib from the refrigerator 30 minutes before cooking and let sit at room temperature. Sprinkle well with salt and put the prime rib, fat-side up, on the grill grate. Maintaining a temperature of about 250ºF (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see manufacturer’s instructions), cook until an instant-read thermometer inserted in the center reads 130ºF, between 3 1/2 to 4 hours.
During the last hour of cooking (at about 110ºF), begin brushing with some of the red wine steak sauce and stop adding chips to the smoker.
Remove the prime rib from the grill, brush with more of the red wine steak sauce and let rest, loosely covered with foil, for 20 minutes before slicing.
Combine all ingredients in a small bowl.