Prime Rib Roast

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
• 1 1/2 cups beef stock (low-sodium if possible)
• 2–3 tbsp 100% pomegranate juice (start with 2 tbsp)
• 1/2–1 tsp W Sauce
• Optional: 1 small sprig rosemary or thyme
• Optional: 1 tbsp butter (to finish)

Directions

Prime Rib

1. Pat the rib roast dry and cover evenly with the SPG mixture.
2. Place on a wire rack in the fridge, uncovered, for 24 hours.
3. Remove from the fridge, rub a coating of W Sauce over the roast, then cover with your favorite beef rub.
4. Smoke until the internal temperature reaches 120°–125°F.
5. Remove from the smoker and cover loosely with a foil tent.
6. Using a ripping hot cast-iron pan or grill, sear all sides.
7. Let rest for 30 minutes. Slice and enjoy.

Au Jus

1. In a foil pan (or small skillet), sauté the onions and mushrooms until softened.
2. Add the garlic for the last 30 seconds.
3. Deglaze the pan with 2–3 tbsp pomegranate juice, scraping up any browned bits.
4. Stir in the beef stock and W Sauce (and a sprig of rosemary or thyme if using).
5. Place the pan underneath the rib roast so it can catch drippings while it smokes.
6. When the roast is done, remove the pan, skim any fat, and simmer gently to concentrate.
7. Strain if desired, season to taste, and finish with a small knob of butter.