Description
A delicious smoked whisky injected prime rib, seasoned with Cowboy Butter Rub and served with smoked whisky butter.
Ingredients
Scale
- 1 (3 bone) rib roast (rib bones attached)
- 6 oz Pendleton Whisky
- ¼ cup Cowboy Butter Rub
- as needed Canola Oil
- ½ cup Unsalted Butter
- 2 oz Pendleton Whisky
- 2 tbsp Chopped Rosemary
- 2 tbsp Chopped Thyme
- 2 tbsp Minced Garlic
- 1 tbsp Chopped Parsley
- 1 tbsp Chopped Chives
- 1 tbsp Dijon Mustard
Instructions
- In a bowl, mix all the ingredients for the Smoked Whisky Butter and set in the fridge until ready to serve.
- Using a food safe syringe, add all of the whisky to the prime rib in different spots so to evenly disperse the whisky. Next, slather in oil and season generously with my Cowboy Butter Rub.
- Heat your smoker/grill for a two zone indirect fire at 250F. Add some wood chips or wood chunks if desired.
- Add your Whisky Injected Prime Rib and cook for about 25 mins per pound (about 2 hours). Once the steak has hit 115F, pull it off and let it rest for 25 minutes.
- As the roast is smoking, add a cast iron skillet under the prime rib on another rack. About 20 minutes before the prime rib is done, add all the ingredients for the smoked whisky butter to the same skillet, melt and stir until mixed together.
- Once done resting, slice up your steak. Serve with the whisky butter and chopped chives. Enjoy!
Notes
- This recipe pairs well with roasted vegetables or a salad.
- Ensure the internal temperature is checked for the desired doneness.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Smoked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 0g
- Sodium: 80mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg