Print

Perfect Chophouse-Style Slow-Smoked Prime Rib Recipe with Au Jus and Yorkshire Pudding

slow-smoked prime rib - featured image
Print Recipe

This recipe delivers a tender, juicy slow-smoked prime rib with a rich au jus and fluffy Yorkshire puddings, perfect for special occasions or weekend dinners.

Ingredients

Scale
  • 5–6 pounds bone-in prime rib roast
  • Coarse kosher salt
  • Freshly ground black pepper
  • Garlic powder
  • Onion powder
  • Smoked paprika
  • Olive oil or neutral oil
  • 2 cups beef broth or stock
  • Fresh rosemary sprigs
  • Fresh thyme sprigs
  • Yellow mustard (optional)
  • 1 cup all-purpose flour (sifted)
  • 3 large eggs (room temperature)
  • 1 cup whole milk (warmed slightly)
  • Pinch of salt
  • Beef drippings or vegetable oil (for muffin tin)

Instructions

  1. About 24 hours before cooking, pat the prime rib dry with paper towels. Rub the entire roast with olive oil, then generously coat with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Optionally, spread a thin layer of yellow mustard before seasoning. Cover and refrigerate uncovered overnight.
  2. About 1 hour before cooking, preheat your smoker or grill to 225°F. Use hardwoods like oak, hickory, or apple for mild smoke flavor. Set up for indirect cooking and place a drip pan under the roast.
  3. Place the roast bone-side down on the rack. Insert a meat thermometer probe into the thickest part of the roast, avoiding bone. Close the lid and smoke until internal temperature reaches 125°F for medium-rare, about 4-5 hours.
  4. Remove the prime rib from the smoker and tent loosely with foil. Let rest for at least 30 minutes.
  5. Pour drippings and fat from the drip pan into a saucepan. Skim excess fat if needed. Add 2 cups beef broth, fresh rosemary, and thyme. Simmer gently for 10-15 minutes, scraping browned bits. Season with salt and pepper to taste.
  6. In a bowl, whisk together flour, eggs, milk, and salt until smooth. Let batter rest for 30 minutes at room temperature.
  7. Preheat muffin tins with a teaspoon of beef drippings or vegetable oil in the oven at 425°F until oil is smoking hot (about 10 minutes).
  8. Quickly pour batter into each hot muffin cup, filling halfway. Bake for 20-25 minutes until puffed and golden, without opening the oven door mid-bake.
  9. Slice the prime rib against the grain. Serve with warm Yorkshire puddings and generous spoonfuls of au jus.

Notes

Rest the meat for at least 30 minutes after smoking to redistribute juices. Keep smoker temperature steady at 225°F. For Yorkshire puddings, ensure oil in muffin tin is very hot before adding batter and avoid opening oven door during baking to prevent collapse. Use fresh herbs for best flavor in au jus. Gluten-free flour can substitute all-purpose flour for Yorkshire puddings but texture will differ.

Nutrition

Keywords: prime rib, slow-smoked, chophouse style, au jus, Yorkshire pudding, smoked beef, holiday recipe, celebration dinner

Find it online: https://dahliadishes.com/perfect-chophouse-style-slow-smoked-prime-rib-recipe-with-au-jus-and-yorkshire-pudding/