Bone-in Caramelized Prime Rib Recipe

Bring to room temperature

Remove the 22 oz bone-in prime rib from the refrigerator at least 1 hour before cooking (up to 2 hours) so it reaches near room temperature for even cooking.

Preheat smoker/oven

Preheat a smoker or oven to 225°F (107°C). If using a smoker, add soaked pecan wood chips to generate a mild pecan smoke flavor.

Prepare rub

In a small bowl combine 2 tbs kosher salt, 1 tbs coarse black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tbs chopped thyme, 1 tbs chopped rosemary, 2 tbs olive oil and 1.5 tbs brown sugar. Mix into a paste.

Season roast

Pat the roast dry with paper towels. Rub the paste all over the roast, making sure to work it into any crevices and over the bone side. Let rest 15 minutes to allow rub adherence.

Low-and-slow smoke/roast

Place the roast bone-side down on a roasting rack in a pan and insert an oven thermometer or leave in smoker. Cook at 225°F until the internal temperature reaches about 115°F for medium-rare, 125°F for medium, or 135°F for medium-well (this will take approximately 60–90 minutes depending on thickness). Aim for 10–15°F below final desired temp because it will be caramelized later.

Rest before sear

Remove roast from smoker/oven and tent loosely with foil. Let rest 15 minutes to allow juices to redistribute and the temperature to rise slightly (carryover).

Caramelize (high-heat finish)

Heat a heavy skillet (cast iron preferred) over high heat and add 1 tbs neutral oil. When the pan is smoking hot, sear the roast fat cap and exposed surfaces 30–60 seconds per side to develop a caramelized crust. If you prefer, finish under a broiler for 2–4 minutes to create an even crust. Watch closely to avoid burning—caramelization should be deep brown and glossy.

Final temperature check

Use an instant-read thermometer to confirm final internal temp: 125–130°F for medium-rare, 135°F for medium, 145°F for medium-well. If under, tent and rest 5–10 minutes then recheck.

Rest and slice

Let the roast rest, tented, for 10 minutes after searing. Slice against the grain into thick 1/2–3/4 inch slices, including some meat near the bone for presentation.

While the roast cooks, prepare the steak butter. In a bowl, combine 4 oz softened unsalted butter, 1 tbs finely chopped parsley, 1 tsp minced garlic, 1/2 tsp lemon zest, 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper. Mix until homogeneous. Spoon onto plastic wrap, form into a log, chill until firm (at least 30 minutes), then slice into rounds to top the hot sliced prime rib.

Make the sauce while the roast rests after smoking: in a small saucepan melt 1 tbs unsalted butter over medium heat. Add 1 tbs minced shallot and sauté until translucent, about 2 minutes. Add 1/2 cup merlot and increase heat to reduce by half (about 4–6 minutes).

Add 1 cup beef demi-glace and 1/4 cup beef stock, along with a fresh thyme sprig. Simmer gently 4–6 minutes until slightly thickened and glossy. Remove thyme sprig.

Finish with 1/2 tsp truffle oil, season to taste with 1/4 tsp salt and 1/4 tsp black pepper. Keep warm until serving. If too thick, add up to 1–2 tbs beef stock to adjust consistency.

In a small bowl combine 1/4 cup prepared horseradish (drained), 1/4 cup sour cream, 2 tsp mayonnaise, 1/2 tsp lemon juice, 1/8 tsp salt and 1/8 tsp black pepper. Taste and adjust heat by adding more horseradish if desired. Chill until serving.

Arrange several slices of the caramelized prime rib on a warm plate. Place a round of CARVE Steak Butter on top of the hot slices so it melts into the meat.

Spoon Truffle Merlot Demi-glace alongside or over the meat (as desired). Add a small ramekin of creamy horseradish to the plate.

Optional: sprinkle a pinch (about 1/4 tsp) of finishing salt and a crack of black pepper over the top just before serving.