- 1/2 cup (80g) beef tallow, softened
- 1/4 cup (50g) Dijon mustard
- 5 cloves garlic, finely chopped
- 2 tsp (4g) freshly cracked black pepper
- 1 Tbsp (5g) finely chopped rosemary
- 1.5 Tbsp (15g) Kosher salt
- 3 Tbsp (38g) nam prik pao
- 1 Tbsp(19g) dark soy
- 6-8 lbs (2.72-3.62kg) boneless prime rib roast
Nam Prik Pao Smoked Prime Rib
Make the best Prime Rib of your life with this recipe from Joshua Weissman's "The Perfect Christmas Dinner" video.
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Prep:
15 minutes
Cook:
4 hours, 30 minutes
Serves:
8
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Ingredients
Directions
- Preheat a smoker, or oven if you don’t have a smoker, to 225℉ / 107℃.
- In a medium-sized bowl, whisk together the tallow, mustard, garlic, black pepper, rosemary, salt, nam prik pao and soy sauce until evenly combined.
- Pat dry the prime rib with paper towels and rub the mixture all over. Place in the smoker, or on a sheet pan in the oven, for 4 hours or until the internal temperature reaches 128℉ / 53℃.
- Remove and let rest for 15 minutes. Increase the oven temperature to the highest temperature, about 500℉ / 260℃.
- Roast for 10 minutes or until browned all over. Remove from the oven and let rest again for 25-30 minutes before slicing and serving.
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