Best Smoked Prime Rib Au Jus Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
12 servings
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Calories
927 kcal
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Course
Main Course
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Cuisine
American
Best Smoked Prime Rib Au Jus Recipe
Description
This recipe starts by seasoning a large boneless prime rib roast with a rub made of salt, black pepper, thyme, rosemary, garlic powder, and Worcestershire sauce. The meat is then smoked at 250°F until the internal temperature reaches about 120°F, usually 3-4 hours depending on the size and other variables. Smoking imparts a subtle wood-smoke flavor while cooking the roast evenly.
Once the prime rib is rested, the au jus sauce is prepared by deglazing the pan or using beef drippings mixed with flour to create a light roux, then adding beef broth and optionally red wine to form a flavorful, thin sauce. The roast has a tender texture with a smoky crust and is best served sliced with the au jus poured over or on the side for dipping.
This smoked prime rib works well for special occasions or meals where a rich, flavorful main dish is desired. Leftover meat can be refrigerated in an airtight container for up to five days or frozen for months for meals later.
Ingredients
For the Smoked Prime Rib –
- 8-10 pounds prime rib roast (boneless preferred)
- 2 tablespoons Worcestershire sauce
- 5 tablespoons salt
- 4 tablespoons black pepper ground
- 3 tablespoons thyme 1 tb dried, fresh leaves
- 3 tablespoons rosemary chopped (1 tb dried, fresh leaves
- 2 tablespoons garlic powder
For the Au Jus –
- ½ cup beef drippings
- 1-3 tablespoons all-purpose flour
- 2 ½ cups beef broth
- ¼ cup red wine (optional)
Instructions
- Preheat a smoker to 250 degrees F. If you are using a charcoal smoker and wood chips this may take some time. If using a Traeger, or another electric smoker, this usually only takes 10-15 minutes.
- Set the prime rib roast on a large rimmed baking sheet. If the top has a thick fat cap, or tougher silver skin you can trim it off, but it is not necessary. If you decide to trim the fat, leave at least ¼ inch around the roast.
- In a small bowl mix the salt, pepper, thyme, rosemary, and garlic powder.
- Drizzle the Worcestershire sauce over the top of the prime rib roast and rub it over the surface. (Or brush it on with a basting brush.) Then sprinkle the spice rub over the surface, making sure to coat the roast on all sides.
- Once the smoker reaches 250 degrees F, set the roast on the grates. Insert a meat thermometer deep into the center of the roast. Close the lid and smoke until the internal temperature reaches 120 degrees F, usually 3-4 hours. Do not exceed 125-130 degrees.
- Once the roast reaches 120 degrees F, take the proime rib off the smoker and place it on a clean rimmed baking sheet. Cover with foil. Allow the prime rib to rest for 20-30 minutes before slicing.
- When ready to serve, slice thick or thin rounds, from top to bottom. A serrated knife, long chef’s knife, or an electric knife work well for this.
- For the Au Jus: As the prime rib rests on the baking sheet, it will produce drippings. Collect the juices and measure out ½ cup, or as much as you can get. You can add more drippings to the au jus after you slice the meat if needed.
- Place the drippings in a small sauce pot and set over medium heat. Add in 1 tablespoon flour for thin au jus, or up to 3 tablespoons flour for thicker au jus. Whisk well and cook for 1-2 minutes.
- Then whisk in the beef broth and wine (if using.) Whisk to make sure there are no clumps. Then bring to a simmer. Once the au jus is hot, and as thick as you like it, turn off the heat.
- Serve the sliced prime rib with au jus over the top, or on the side for dipping.
Notes
- Check internal temperature at 2 hours to avoid overcooking due to smoker variability; target is 120°F internal temperature.
- Leave a ¼ inch fat on the roast for flavor but trim tough silver skin if preferred.
- Leftovers store up to 5 days refrigerated or can be frozen up to 4 months.
- Rewarm gently on the grill for about 10 minutes if cooked earlier than planned before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 927 kcal
% Daily Value*
| Serving | 8oz | |
| Calories | 927kcal | 46% |
| Carbohydrates | 4g | 1% |
| Protein | 42g | 84% |
| Fat | 81g | 125% |
| Saturated Fat | 34g | 170% |
| Cholesterol | 183mg | 61% |
| Sodium | 3257mg | 136% |
| Potassium | 782mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 54mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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