Prime rib roast with red wine just video recipe!! #webersmoque #bbqreview #primerib

Weber prime rib roast

Is a prime rib roast with red wine just the best family meal?

🍖 save this recipe for your next family meal or get together🍖

There is something special about juicy and slightly smokey beef with a red wine sauce to compliments its flavours and cut through the fattiness.

Recipe Below ⬇️⬇️⬇️⬇️⬇️

PRIME RIB ROAST
Ingredients:
– 3 bone standing rib roast (have it trussed by your butcher or do it yourself). This will help it retain its shape and consistency during the cook
– 1 cup/250g of kewpie mayo
– 1/4 cup/60g of whole grain mustard
– 4 tbsp of your fave red meat BBQ rub. Additional amount to sprinkle over the top
– 1 tbsp Italian herb mix

Hot Tip: if you want edge to edge pink beef, you can either cook low and slow or cut the bones off and attach them to the spinalis (rib cap) side and truss them.

RED WINE JUS
Ingredients:
– Beef bone off cuts with meat trimmed off
– 1 eschalot diced
– 5 extra lge cloves garlic diced
– 1-2 tbsp olive oil or beef tallow
– 2 tsp corn starch
– 3 cups/750ml of dry red wine like a cab sav
– 3 cups/750ml of beef stock
– 100gm butter or approximately 1/3 stick
– 2 tsp fresh chopped rosemary
– a few cracks of fresh salt and pepper as you are warming it up to your liking

Hot Tip: Port can deepen the flavor, and a pinch of sugar can balance the acidity.

METHOD
1. Preheat your Smoque smoker to 125C/257F
2. In a small bowl mix mustard, mayo, BBQ rub and herb blend
3. Coat all sides of your roast with mustard slather
4. A light coat of your BBQ rub on all sides or some cracked pepper and ground salt
5. Now bang the roast into your smoker with an alert set for 50C internal temp. (55C including carryover cooking medium rare) *note we will remove roast 40-44C for the final sear
6. **Whilst that’s cooking let’s start the red wine jus**
7. In a deep dish frypan on med heat, add tallow or oil and sear off approx 2-3 handfuls of beef offcuts until brown and crispy
8. Push beef to one side of pan and add eschalot, chopped rosemary and garlic and sautée until onion is translucent
9. Add corn starch and mix through
10. Add wine and beef stock and maintain heat to simmer the liquid. Every 5-10 mins scoop the scum that forms
11. Once it has reduced by just over half, you can turn heat off, strain liquid back into pan, cover and leave it until the roast is ready
12. When roast hits 40-44C/104-111F, remove and place on tray loosely covered with foil. Crank smoker temp to 260C
13. Now place roast back in and get some colour at high heat. This should only take 5 mins or so
14. Remove roast and cover with previous foil and rest for 15-20 mins
15. During that time warm up your sauce on low heat, add butter and stir until incorporated
16. Slice the roast with the bones facing up and your knife in between each bone slicing downwards. Pour over some of that red wine jus and ENJOY!

#webersmoque #primerib #familymeal #bbq #dinnerideas