BEEF
Prime Rib From Southern Living Tender and juicy, this roast
is a crowd-pleaser any time of the year. Prime rib is a
showstopper, often the centerpiece of a holiday meal, but
why not enjoy it all year? It's especially delicious when
slow cooked in a smoker and subtly flavored by hickory.
Begin by finding the right roast. The "Prime" in prime rib
actually refers to the USDA grade of the meat, and many
grocery stores don't carry Prime cuts. Instead, look for a
Choice rib roast with marbling—the white fat that runs
through the meat—distributed as evenly as possible
throughout.
Some folks insist that a USDA Prime rib roast is worth the
occasional splurge (and with prices starting around $20 per
pound, it's definitely an indulgence). You can order Prime
meat from butchers such as Niman Ranch or Lobel's. When your
prime rib has finished cooking, two steps will keep the meat
as moist and tender as possible. First, let the roast stand
at least 15 minutes. This prevents the juices from running
out when the meat is cut. Then, when you're ready to serve
the roast, slice across the grain of the meat. This makes
the dish even more tender.
Smoked Prime Rib
Hickory wood chunks 4 garlic cloves, minced 1 tablespoon
salt 2 tablespoons coarsely ground pepper 1 tablespoon dried
rosemary 1 teaspoon dried thyme 1 (6-pound) beef rib roast 1
1/2 cups dry red wine 1 1/2 cups red wine vinegar
1/2 cup olive oil
Soak wood chunks in water 1 hour. Combine minced garlic
and next 4 ingredients, and rub garlic mixture evenly over
beef roast.
Stir together dry red wine, red wine vinegar, and olive oil;
set wine mixture aside.
Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
Drain wood chunks, and place on coals. Place water pan in
smoker, and add water to just below fill line. Place beef
roast in center on lower food rack. Gradually pour wine
mixture over beef roast.
Cook beef roast, covered, 6 hours or until a meat
thermometer inserted into thickest portion of beef roast
registers 145° (medium), adding more water to depth of fill
line, if necessary. Remove beef roast from smoker, and let
stand 15 minutes before slicing.
Yield: Makes 8 to 10 servings
Southern Living, JULY 2002
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