Experience the full flavor of Italian-style, wood-smoked prime rib recipe! Chef Tom builds a savory wet rub with classic Tuscan flavors, then slow-smokes the roast to perfection. To finish, he adds an herbed crème fraiche sauce, made from scratch.
WHAT YOU'LL LOVE
- Pecorino wet rub: Blending grated Pecorino, steakhouse seasoning, and marinade into a paste coats every surface and forms a savory, salty crust.
- Two-stage heat: Smoking low at 250°F until 105°F, then raising the heat to 350°F, builds smoke flavor first and finishes the roast quickly with a browned exterior.
- Pull-and-rest finish: Taking the roast off at 120°F and resting it lets carryover heat carry it to medium rare without overshooting.
- Homemade crème fraîche: Cream cultured with buttermilk, then folded with horseradish and sage, gives a cool, tangy sauce that cuts through the richness.
Tuscan Prime Rib
Tom Jackson
Rated 4.6 stars by 5 users
Category
Entree
Cuisine
American
Servings
6
Prep Time
1 hour
Cook Time
5 hours
Calories
282
Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker, slathers a beautiful standing rib roast in a savory Italian inspired wet rub and smokes this flavor packed Tuscan Prime Rib to medium rare. We round it all out with an Herbed Creme Fraiche sauce, made from scratch.
Ingredients
- 1 (10 lb) bone-in prime rib roast
- 1 cup Pecorino, fine grated
-
1/2 cup Cattleman’s Grill Tuscan Steakhouse Seasoning
-
1/2 cup Smoke on Wheels BBQ Marinade
- 1 pint heavy whipping cream
- 2 tbsp cultured buttermilk
- 1/4 cup prepared horseradish
- 2 tbsp fresh sage, minced
-
Noble Saltworks Hickory Smoked Salt
- Black pepper, to taste
For the Herbed Crème Fraîche:
Directions
- To make the Herbed Crème Fraîche, combine the whipping cream and buttermilk in a squeeze bottle or mason jar. Shake vigorously for about 10 seconds. Let sit out at room temperature for 24 hours. It will thicken in that time. After the crème fraîche has thickened, add the remaining ingredients. Mix well. Taste and adjust seasonings as necessary. Store in the refrigerator for up to a week.
Preheat your Yoder Smokers Loaded Wichita Offset Smoker to 250ºF.
Combine the Pecorino, Cattleman’s Grill Tuscan Steakhouse Seasoning and Smoke on Wheels BBQ Marinade in a food processor and process until smooth. Rub the paste over all surfaces of the prime rib roast.
- Place the prime rib roast in the smoker and smoke until the internal temperature reaches 105ºF. Open up the airflow and add an extra stick of hickory wood to increase the temperature of smoker to 350ºF.
- Continue cooking until the internal temperature reaches 120ºF in the center of the roast. Remove from the smoker. Rest for 15-30 minutes, covered loosely with foil before slicing.
- Serve the Tuscan Prime Rib with the Herbed Crème Fraîche.
Recipe Note
Recipe FAQ
Why make a paste with Pecorino, seasoning, and marinade instead of a dry rub?
Processing the cheese, seasoning, and liquid into a smooth paste lets it coat every surface of the roast and cling through the long smoke, building a salty, savory crust that a dry rub wouldn't produce.
Why smoke at 250°F first, then raise the heat to 350°F?
The low temperature lets the roast pick up smoke and warm gently up to 105°F. Raising the heat afterward browns the outside and finishes the roast quickly, instead of staying low the whole time and leaving the crust pale.
Why pull the roast at 120°F and rest it?
Large roasts keep cooking after leaving the heat, so a 15-30 minute rest under loose foil lets the center carry up to a medium-rare finish. Pulling at the final temperature would overshoot it.
Is a medium-rare prime rib safe to eat?
This is an intact whole-muscle roast, and rare-to-medium-rare is a common serving preference for it. USDA's general guidance for whole cuts of beef is 145°F, so anyone who prefers to follow that should cook it to that temperature instead.
How does the crème fraîche thicken without cooking?
Stirring buttermilk into heavy cream and letting it sit at room temperature for 24 hours lets the live cultures thicken it and give it a tangy flavor. Once thickened, it keeps in the refrigerator for up to a week.
How indoor-friendly is this recipe?
3 out of 5. A low oven followed by a high-heat finish can cook the roast the same way, and the crème fraîche needs no heat, but you'd lose the wood smoke.
Recipe Highlights
Pecorino wet rub: Builds a savory, salty crust.
Low-then-high heat: Smokes first, then browns and finishes.
Pull at 120°F: Uses carryover heat for a medium-rare center.
Herbed crème fraîche: Adds a cool, tangy counterpoint.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 282
- Carbs
- 2 grams
- Protein
- 22 grams
- Fat
- 20 grams
- Sodium
- 852 milligrams
