prime rib roast

From the December 2025 Table Smoked rib roast with a rich mushroom & garlic au jus.

Serves

6 - 8

time

~ 4 hrs

skill

7/10

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ingredients

Prime Rib

1 rib roast
2 tbsp kosher salt, pepper, or SPG rub
2 tbsp W Sauce
2 tbsp favorite beef rub

Au Jus

1 onion, sliced
1 cup sliced mushrooms
4–6 garlic cloves, smashed
1½ cups beef stock (low-sodium if possible)
2–3 tbsp 100% pomegranate juice (start with 2 tbsp)
½–1 tsp W Sauce
Optional: 1 small sprig rosemary or thyme
Optional: 1 tbsp butter (to finish)

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directions

Prepare the Prime Rib

Pat the rib roast dry and cover evenly with the SPG mixture.
Place on a wire rack in the refrigerator, uncovered, for 24 hours.
Remove from the refrigerator, coat the roast with W Sauce, then season generously with your favorite beef rub.
Smoke until the internal temperature reaches 120–125°F.
Remove from the smoker and tent loosely with foil.
Sear all sides over a ripping hot cast-iron skillet or grill.
Rest for 30 minutes, then slice and serve.

Make the Au Jus

In a skillet, sauté the onions and mushrooms until softened.
Add the garlic during the last 30 seconds of cooking.
Deglaze the pan with 2–3 tablespoons of pomegranate juice, scraping up any browned bits.
Stir in the beef stock and W Sauce. Add a sprig of rosemary or thyme if using.
Place a foil pan beneath the prime rib while it smokes to catch the drippings.
Once the roast is finished, remove the pan, skim off any excess fat, and transfer the liquid.
Let simmer and reduce to build flavor.
Strain if desired, season to taste, and finish with a small knob of butter.

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Tennessee Tastebuds Tip

Let the roast rest after smoking for at least 10-15 minutes. This lets the temperature stabilize and prevents overcooking when searing.

Place a foil pan beneath the roast while it smokes. Catching the beef drippings adds incredible depth of flavor that you simply can’t get from stock alone.

Kitchen Notes

Dry brining the roast uncovered in the refrigerator for 24 hours helps season the meat all the way through while drying the exterior for a better crust. Pull the roast at 120–125°F, then finish with a ripping hot sear and allow it to rest for 30 minutes before slicing for the best texture and even doneness.