Smoked Prime Rib w/au jus

Fantastic recipe! Smoked at 225 for 1 hour. Just enough for that delicious smoke flavor! Then into the sous vide for 6 hours.

Author

Stephen Smith

Prep Time: 00:00

Recipe Time: 06:00

Temperature : 137F / 58.3C

Ingredients

• Prime rib roast. This was a 4 pound roast. I would go 1.5 hours per pound.
• Prime rib rub. I use a homemade rub with smoked paprika, brown sugar and bare minimum you need rosemary,. That can be dried or fresh. Of course salt and pepper.

Directions

1. Rub generously on all sides then place on smoker. After one hour, remove and immediately place in bag and seal. Place in tub of water and set sous vide for 6 hours at 137.

Finishing Steps

1. Remove when finished, take a paper towel and blot dry all sides. Sear 45 seconds on all sides TWICE! Done!
2. Serve with au jus and horseradish. Au jus recipe: 2 cups water 1 beef bullion Shake of rub including rosemary 1 small quarter slice of onion Splash of A1 Splash of worstershire sauce Splash of soy sauce Salt pepper to taste Bring to a boil Serve in small bowls/ ramakins