Pecan-smoked Prime Rib Gf Recipe

Pat the roast dry with paper towels. In a large bowl, combine kosher salt, cracked pepper, smoked paprika, garlic powder, onion powder, dried thyme, dried rosemary, ground coriander, and brown sugar. Rub the mixture all over the roast, pressing to create an even crust. Cover and refrigerate uncovered for 8-12 hours for a dry-brine.

Soak pecan wood chips in water for 30 minutes, then drain. Prepare a smoking setup: place a small foil packet with holes or a heat-safe smoker tray at the bottom of a large roasting pan and fill with the drained pecan chips. If using an oven, preheat to 500°F (260°C).

Remove roast from fridge and let come to room temperature 1-2 hours before cooking. Lightly brush roast with olive oil and press any remaining rub onto the surface, including the minced garlic.

Sear the roast: Roast in the preheated oven for 15-20 minutes at 500°F (260°C) to develop a crust.

Reduce oven temperature to 325°F (165°C). Ensure the smoking setup is producing light smoke; the goal is a subtle pecan aroma, not heavy smoke in a closed oven.

Insert a meat thermometer into the thickest part of the roast, avoiding bone. Roast until the internal temperature reaches 120-125°F (49-52°C) for medium-rare, 130-135°F (54-57°C) for medium. This will take roughly 3.5-4.5 hours for a 16-20 lb roast, depending on shape and bone orientation.

Remove from oven and tent loosely with foil. Rest for 20-40 minutes. The internal temperature will rise about 5-10°F during resting. Slice and serve.

Place peeled and cubed potatoes in a large pot. Cover with cold water by 1 inch and add a pinch of salt. Bring to a boil and cook until very tender, about 15-20 minutes.

While potatoes cook, heat 1 tablespoon butter with a splash of milk in a small saucepan. Reserve.

Drain potatoes well. Return to pot and mash until smooth. Stir in warm milk-butter mixture, remaining butter, cream cheese (if using), minced garlic, salt, and pepper. Taste and adjust seasoning.

Keep mashed potatoes warm until serving.

Preheat oven to 425°F (220°C). Toss green beans with olive oil, minced garlic, salt, and pepper on a large baking sheet.

Roast 12-15 minutes until crisp-tender. Remove from oven.

Meanwhile, toast slivered almonds in a dry skillet over medium heat until golden and fragrant.

Toss green beans with toasted almonds, lemon zest, and lemon juice just before serving.