Slow Roasted Prime Rib of Beef – A Very Merry Grilled Christmas!

With the day of thanks behind us, we sled onward towards the merriest holiday of them all.  It’s time for A Very Merry Grilled Christmas, a series of traditional and non-traditional Christmas-themed dishes straight from your grill to your mouth.  A traditional showstopper, Slow Roasted Prime Rib of Beef kicks of the series with luxurious tenderness, texture, and spectacle.  A gregariously opulent presentation is matched with savory richness from a garlic-herb rub, smoky flavor, and a lovely au jus.

Begin by seasoning the prime rib with a rub mixture of garlic, salt, pepper, oregano, and rosemary.  Smoke the roast for four to six hours with a mixture of applewood and mesquite wood chunks.  Halfway through, add chopped carrots, celery, and onion to the roasting pan and finish cooking.  The au jus is prepared by deglazing the roasting pan with red wine and water and then adding Worcestershire sauce, salt, and pepper for the perfect counterpart.  Carved and served with the vegetables and au jus, this prime rib roast can champion the Christmas Day feast with kingly texture and flavor. With so much decorating, shopping, and gift-wrapping to be done, leave the menu planning to us so you can have A Very Merry Grilled Christmas!

Serves 12-14

Slow Roasted Prime Rib of Beef Ingredients

  • 1 8-pound beef prime rib roast (trimmed and tied)
  • 2 carrots (peeled and chopped)
  • 2 stalks celery (chopped)
  • 1 medium onion (peeled and chopped)
  • 1 cup red wine
  • 1/2 cup water
  • 2 cloves garlic (minced)
  • 2 teaspoons salt (use less if desired)
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon rosemary
  • Dash of Worcestershire sauce

Slow Roasted Prime Rib of Beef Directions

  1. Remove prime rib roast from the refrigerator and let stand at room temperature for 1 hour. Meanwhile combine garlic, salt, pepper, oregano, and rosemary together and rub over the surface of the roast. Place prime rib fat side up in a smoker-safe roasting pan.
  2. Prepare smoker for a 4- to 6-hour smoke at a temperature of about 225 F/110 C. When the smoker is up to temperature, put the roasting pan with the prime rib on the top rack and add several water-soaked chunks of wood. A mixture of apple and mesquite works well for this recipe.
  3. About halfway through smoking, add chopped vegetables to the roasting pan with the prime rib and throw some more wood chunks on the fire.
  4. When done, remove the roasting pan from the smoker. Place prime rib roast on a carving board to rest for about 10 minutes. Place vegetables on a serving dish and keep warm.
  5. Place the roasting pan on the stove over medium heat. Add red wine and water to deglaze the pan. Stir well and loosen any pieces of meat and vegetables. Add Worcestershire sauce, salt, and pepper. Heat for about 2 to 3 minutes. Carve prime rib roast and serve with vegetables and au jus.

Taken from