Pairs well with Smoked Prime Rib with Garlic and Herb Butter
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Smoked Prime Rib with Garlic and Herb Butter
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A rich and flavorful smoked prime rib seasoned with a garlic and herb compound butter, enhanced with wagyu tallow and bone marrow, smoked over apple wood and finished with a sear.
04:00:00 total
Serves 8
hard
Meat Main Course
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Ingredients
- prime rib - watch the video to see (whole prime rib roast, peeled back cap to expose fat knob)
- garlic cloves - 1000 cloves (peeled)
- salt - watch the video to see (for dry brining)
- wagyu tallow - watch the video to see (melted)
- herbs - watch the video to see (mixed fresh herbs for compound butter)
- bone marrow - watch the video to see (rendered)
- butter - watch the video to see (used for compound butter with garlic and herbs)
Instructions
- Prepare the Prime Rib: Peel back the cap of the prime rib to expose the knob of fat. Butterfied the rest of the fat for better surface area. Lather the meat with salt and let it dry brine.
- Make Garlic Herb Compound Butter: Melt down wagyu tallow and combine with a bunch of garlic and herbs. Cook until soft and mix in butter to create a compound butter.
- Apply Compound Butter: Wrap the compound butter around the prime rib and tie it up securely.
- Add Bone Marrow: Top the prime rib with rendered bone marrow and massage it into the meat.
- Smoke the Prime Rib: Smoke the prime rib over apple wood until the internal temperature reaches 120°F.
- Finish with a Sear: Remove the prime rib from the smoker and quickly sear it to develop a crust.
