On this week’s Secrets Served, Megan Salois catches up with Robert Sanda at Tally’s in Beaverdale for some smoked prime rib.
Smoked Prime Rib
Dry-aged prime grade ribeye
First, coat the prime rib liberally with dark molasses and table grind peppercorns. Place ribeye in smoker with mesquite wood chips and your favorite beer in the drip pan to add flavor and moisture. Cook for approximately 5-6 hours at 165° (15lbs) or until internal temperature is 126° for a perfect rare to medium-rare.
Do not under cook as it will be tough, do not overcook or it will be dry.
Let smoked ribeye rest at room temperature for at least 20 minutes. Carve slices to desired thickness and submerge in hot (not boiling) au jus. The au jus will seep into the still open pours of the steak adding moisture and flavor.
Serve immediately with your favorite accompaniments. Horseradish is Robert’s personal favorite!