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Catholic Recipe: Slow Roasted Prime Rib of Beef


  • 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
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon oregano
  • 1/4 teaspoon rosemary
  • dash of Worcestershire sauce
  • Details

  • Prep Time: 8 hours
  • Difficulty: N/A
  • Cost: $$$$
  • For Ages: n/a
  • Origin:

This prime rib is slow roasted making it even more tender. There is a simple, but flavorful rub which will give you a great gravy afterwards. So if you are going to be around home on Labor Day this recipe, which calls for using a barbecue smoker, could be just the thing.


Remove prime rib roast from refrigerator and let stand at room temperature for 1 hour. Meanwhile combine garlic, salt, pepper, oregano and rosmary together and rub over the surface of the roast. Place prime rib fat side up in a smoker safe roasting pan.

Prepare smoker for a 4 to 6 hour smoke at a temperature of about 225 degrees. When smoker is up to temperature put the roasting pan with the prime rib on top rack and add several water soaked chucks of wood. A mixture of apple and mesquite work good for this prime rib recipe.

About half way through smoking add chopped vegetables to the roasting pan with the prime rib and throw some more wood chunks on the fire. When done remove roasting pan from smoker. Place prime rib roast on carving board to rest for about 10 minutes. Place vegetables on serving dish and keep warm.

Place roasting pan on on stove over a medium heat. Add red wine and water to deglaze pan. Stir well and loosen any pieces of meat and vegetables. Add Worchestershire sauce, salt and pepper. Heat for about 2 to 3 minutes. Carve prime rib roast and serve with vegetables and au jus.

Recipe Source: About.com
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