Shelly's Recipe

GARLIC AND HERB-CRUSTED SMOKED PRIME RIB OF BEEF

Category: Beef I - Roasts, Tenderloins, Misc

3/4 cup dry red wine and red wine vinegar
1/4 cup olive oil

1 (6 to 8 lbs) rib beef rib roast, trimmed of fat
4 cloves chopped garlic
1/4 cup olive oil
1 tbsp freshly ground black pepper
1 tbsp seasoned salt
1 tbsp dried rosemary and parsley
1 tsp dried thyme and basil

Cheesecloth for wrapping roast
Hickory wood chunks, soaked in water for 1 to 2 hours

Rub garlic all over roast, pressing it into the meat.

Stir together wine, vinegar and olive oil; set aside.

In a small bowl, combine oil, basil, oregano, parsley, rosemary, and pepper to form a paste; spread paste all over roast. Sprinkle roast with seasoned salt. Wrap the entire prime rib with one layer of cheesecloth to keep the herbs close to the meat.

Place soaked wood chunks directly onto the coals. (If you do not have a smoker box, wrap chunks loosely in a heavy-duty foil packet. Poke holes in the foil so the smoke can escape and place packet directly on the coals.)

When chunks start smoking, place roast in center of cooking grate. Gradually pour wine mixture over beef roast. Grill roast for 4 to 6 hours or until internal temperature reaches 145 degrees, adding more water to depth of fill line, if necessary. Remove from grill and let prime rib rest 10 to 15 minutes; meat will continue to cook while resting, increasing an additional 10 degrees to reach medium (155 ). Carefully remove cheesecloth before carving. Serves 8