1 (6- to 8-pound) 4-rib prime rib roast, untrimmed
1 cup of your favorite rub for beef
Red Wine Steak Sauce
2 tablespoons canola oil
2 shallots, chopped
2 garlic cloves, chopped
2 plum tomatoes, chopped
1 cup dry red wine
2 tablespoons molasses
2 tablespoons packed light brown sugar
¼ cup raisins
1 cup ketchup
2 heaping tablespoons Dijon mustard
3 heaping tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
Pinch of cayenne
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
For the prime rib: Rub the prime rib with the spice rub, put on a baking rack set over a baking sheet, and refrigerate, uncovered, for at least 4 hours and up to 8 hours.
For the steak sauce: Heat the oil in a medium saucepan over medium heat. Add the shallots and cook until soft, about 2 minutes. Add the garlic and cook for 30 seconds. Add the tomatoes, increase the heat to high and cook until softened and the liquid has evaporated, about 5 minutes.
Add the wine and cook until reduced by half. Add the molasses, brown sugar, raisins and ½ cup water and cook for 5 minutes. Add the ketchup, mustard, horseradish, Worcestershire and cayenne; season with salt and pepper and simmer for 5 minutes. Transfer to a blender and blend until smooth. Add the vinegar and transfer to a bowl. Let cool to room temperature.
To cook: Soak 2 cups hickory wood chips in water for at least 30 minutes.
Remove the prime rib from the refrigerator 1 hour before cooking and let sit at room temperature.
Heat your smoker according to the manufacturer’s instructions. If using a charcoal grill, set up a drip pan with water on the bottom grates and heat the grill to low for indirect grilling. Put half of the drained wood chips over the hot coals, add the cooking grate, and close the cover. Open the vents halfway and maintain a temperature between 225 degrees and 250 degrees. Let smoke build for 10 minutes.
Season the prime rib well with salt and put it, fat side up, on the smoker or grill over the pan filled with water. Close the cover and smoke for 2½ hours. Adjust the heat as needed to maintain the temperature, add drained wood chips and hot coals as needed and add more water to the drip pan if needed.
After 2½ hours, baste with some of the steak sauce and continue to cook, basting every 15 minutes, until an instant-read thermometer inserted into the center of the roast registers 130 degrees, 1 to 1½ hours more.
Remove the prime rib from the grill and brush with more of the sauce. Tent loosely with foil and let rest for 20 minutes before slicing.
Serves six to eight.
“Bobby Flay’s Barbecue Addiction” by Bobby Flay (2013 Clarkson Potter)Copyright © 2014 Paddock Publications, Inc. All rights reserved.