Smoked Standing Rib Roast

Au Jus (can be made while prime rib is cooking)

• 4 tbsp Butter
• 2 tbsp All-purpose flour
• ¼ c Red wine
• 2 c Beef broth, divided
• 1 tbsp Worcestershire sauce
• The Fresh Market Signature Pepper Blend to taste

Prime Rib

• Standing Rib Roast
• Olive Oil
• The Fresh Market Signature Pepper Blend

Prime Rib

Prep your prime rib:

Your local store should trim any excess fats and remove the bones and then tie them back on using butcher’s twine.

Brush prime rib with olive oil and generously rub The Fresh Market Signature Pepper Blend all over, including in between the prime rib and bones.

Pellet Smoker: Let prime rib rest outside of refrigerator for at least an hour (until it reaches room temperature) before beginning to cook.

Traditional Wood (Offset) Smoker: Place prime rib in refrigerator for 12 to 24 hours prior to cooking. This will create a “dry brine” effect, allowing the salt and seasoning to set within the meat more deeply.

Prep your Pellet Smoker: Roughly clean your smoker of any loose debris. This will help you keep a consistent temperature, enhance the flavor of your food and keep your smoker in good condition long term.

Consider different types of pellets. We recommend hickory for prime rib, but oak or pecan also work well.

Preheat your smoker. When preheating you will see a lot of thick white smoke. Keep the smoker’s door open until it begins to burn clean (about 6 minutes), then close the door and preheat to 225°F.

Prepping your Traditional Wood Smoker: Roughly clean your smoker of any loose debris. This will help you keep a consistent temperature, enhance the flavor of your food and keep your smoker in good condition long term.

Traditional Wood Smokers burn real wood logs, also known as “sticks,” as well as wood chunks. We recommend blending both hickory and oak for prime rib. Experiment to your taste, as pecan, cherry and apple woods also work well.

Fill a loaf pan or aluminum foil pan with water and place inside the smoker, close to the firebox. The water in the pan will boil/steam and help keep the prime rib moist.

Use your charcoal chimney to get a coal bed started. We recommend using The Fresh Market Lump Charcoal. Once the top pieces of lump charcoal begin to show a white/gray ash around the edges, you’re ready to place the charcoal in your firebox.

Place your oak and/or hickory wood inside the firebox. Depending on your offset, it may take an additional 15-30 minutes to develop a clean, “blue” smoke and achieve an internal cooking chamber temperature of 225°F.

Once the cooking chamber has achieved 225°F AND you see a clean, “blue” smoke, it’s time to begin smoking the prime rib.

Cooking the prime rib (both smokers): Insert an instant read thermometer in the prime rib to monitor the temperature while it cooks. Make sure it touches the center of the meat.

Place your prime rib in the smoker and cook until internal temperature is 120 - 125°F (around 25-30 minutes per pound).

Take prime rib out of smoker, leave the thermometer inserted, cover with foil and rest for 30 minutes. The temperature will increase while resting. Depending on your desired doneness, serve at 125 - 130°F for rare and 130 - 135°F for medium rare.

Slice your prime rib and serve with Au Jus.

Au Jus

Melt the butter in a saucepan and add the flour. Whisk until a paste forms.

Mix red wine into butter-flour mixture. Continue cooking over medium-high heat until the strong alcohol smell is gone, about 2 minutes. Continue whisking vigorously.

Pour in ½ c beef broth and continue whisking. Once incorporated, add the remaining broth and Worcestershire sauce. Bring mixture to a boil and cook for 5 minutes. It should thicken slightly. Season with TFM Signature Pepper Blend

Note: After cutting your prime rib you will have some drippings. You can add the drippings to your Au Jus to enhance the flavor. You can also add caramelized onions for a tasty twist.