1. INGREDIENTS (Serves 6–8)
- 1.5–2 kg prime rib roast (bone-in or boneless), well-marbled
- 4–5 tbsp animal fat (beef tallow, lard) or high-heat oil
- 2 tsp coarse salt, 1 tsp freshly cracked black pepper
- 4–5 garlic cloves, smashed
- Optional spices: 1 tsp smoked paprika, ½ tsp dried rosemary or thyme
- Vegetables:
- 2–3 onions, thickly wedged
- 3–4 carrots, halved lengthwise
- 2–3 bell peppers, quartered
- Optional roots: potatoes, turnips, parsnips
- Wood smoke source: hickory, oak, or fruitwood chips
2. PREP & SEASON
- Bring the meat to room temperature (30–45 minutes) for even cooking.
- Pat dry and score surface lightly to help fat render.
- Rub the ribs with cooled rendered fat or oil, then season generously with salt, pepper, and optional paprika/herbs.
- Tuck smashed garlic and herb sprigs around the meat for aromatic impact.
3. BUILD & PREP THE SMOKER
- Prepare a low-and-slow smoker setup, targeting 110–120 °C (225–250 °F).
- Pre-soak wood chips or chunks, and add them to coals or smoker box for consistent smoke.
- Place a drip tray under the meat to collect juices and protect from flare-ups.
- Arrange vegetables near, not under, the ribs—so they roast in ambient heat, not burn.
4. SMOKE & SAVOR
- Place ribs fat-side up; close the smoker.
- Smoke for 3–4 hours, or until internal temperature reads 54 °C (130 °F) for perfect medium-rare.
- Add more wood chips as smoke dissipates (every hour or as needed).
- Optionally, after 2 hours, rotate vegetables around the ribs so all sides get gentle smoke and color.
5. REST & SERVE
- Remove ribs and vegetables; tent loosely with foil and rest for 20 minutes to redistribute juices.
- Slice beef against the grain into thick, juicy pieces.
- Arrange vegetables on a platter around the meat; drizzle juices from drip pan over everything.
- Garnish with fresh herbs and serve with:
- Rustic bread or grilled flatbread
- Pickled vegetables or tangy slaw
- A robust red wine or dark tea
🔥 NOTES
- Smoke sets the scene—choose wood based on desired aroma.
- Fat feeds fire and flavor—score and render the crust slowly.
- Low and slow is everything—no high heat, no rush.
- Rest is non-negotiable—this step makes your meat majestic.
- Communal plating embodies the shared spirit of fire cooking.
