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Smoked Prime Rib with Red Wine Steak Sauce

Prep Time
20 min
Cook Time
4h
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.

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ingredients

Prime Rib

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

Red Wine Steak Sauce

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

Bobby Flay's Spice Rub for Pork and Beef

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
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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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My rating for Smoked Prime Rib with Red Wine Steak Sauce
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