Name: Smoked Prime Rib with Red Wine Steak Sauce
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 6 - 8 servings
Ingredients: 1 (4-rib) prime rib roast (6-8 lbs), untrimmed; 1 cup Bobby Flay's Spice Rub for Pork and Beef, recipe follows; Kosher salt; 2 tbsp canola oil; 8 cloves garlic, chopped; 2 shallots, chopped; 2 plum tomatoes, chopped; 1 cup + 2 Tbsp dry red wine; 1 cup ketchup; ¼ cup golden raisins; 2 tbsp molasses; 2 tbsp brown sugar; 1 heaping Tbsp horseradish; 1 heaping Tbsp Dijon mustard; 1 tbsp Worcestershire sauce; 1 tsp cayenne powder; ½ tsp ground allspice; Kosher salt and freshly ground black pepper; 1 splash red wine vinegar; Special equipment: Hickory wood chips, soaked in cold water for 2 hours; 4 tbsp ancho chile powder; 2 tbsp ground coriander; 2 tbsp dry mustard; 2 tbsp Spanish paprika; 2 tbsp freshly ground black pepper; 2 tbsp kosher salt; 1 tbsp chile de arbol powder; 1 tbsp ground cumin; 1 tbsp dried oregano

Prep Time

20 min

Cook Time

Yields

6 - 8 servings

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.

ingredients

Prime Rib

(4-rib) prime rib roast (6-8 lbs), untrimmed

cup Bobby Flay's Spice Rub for Pork and Beef, recipe follows

Kosher salt

Red Wine Steak Sauce

tbsp canola oil

cloves garlic, chopped

shallots, chopped

plum tomatoes, chopped

cup + 2 Tbsp dry red wine

cup ketchup

cup golden raisins

tbsp molasses

tbsp brown sugar

heaping Tbsp horseradish

heaping Tbsp Dijon mustard

tbsp Worcestershire sauce

tsp cayenne powder

tsp ground allspice

Kosher salt and freshly ground black pepper

splash red wine vinegar

Special equipment: Hickory wood chips, soaked in cold water for 2 hours

Bobby Flay's Spice Rub for Pork and Beef

tbsp ancho chile powder

tbsp ground coriander

tbsp dry mustard

tbsp Spanish paprika

tbsp freshly ground black pepper

tbsp kosher salt

tbsp chile de arbol powder

tbsp ground cumin

tbsp dried oregano

Ingredient Substitution Guide

directions

Step 1

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.

Step 2

Heat the oil in a medium saucepan over medium heat. Add the garlic and shallots and cook until soft, about 2 minutes.

Step 3

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.

Step 4

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.

Step 5

Prepare your grill using a kamada-style grill, kettle grill, bullet smoker or gas grill method for smoking.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Combine all ingredients in a small bowl.

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Smoked Prime Rib with Red Wine Steak Sauce