Jack Daniel’s Smoked Prime Rib with Whiskey Bellas & Pearls
RECIPE INFO:
PREP TIME: 45 Minutes COOK TIME: 2 Hours SERVES: 6 Guests
WE RECOMMEND:
Jack Daniel’s Old No. 7 Tennessee Whiskey Wood Pellet Fuel B&B Texas Style Steak Rub
INGREDIENTS:
For the Prime Rib: 6 teaspoons B&B Texas Style Steak Rub 1 teaspoon dried rubbed sage 1 prime rib roast, boneless, 5-6 lbs 3 tablespoons extra-virgin olive oil to coat, or more, if needed For the Bellas & Pearls: ½ cup (1 stick) unsalted butter, divided 1 lb baby portabella mushrooms, brushed clean, stems trimmed 8 ounces pearl onions, peeled 2 tablespoons Jack Daniel’s Old No. 7 Tennessee Whiskey 1 tablespoon grainy mustard ¾ cup beef broth or stock
DIRECTIONS:
Load the Jack Daniel’s Wood Pellets into the hopper. Start the pellet grill on “Smoke”, lid open, until fire is burning (4-5 minutes). Set the temperature to 325°F and preheat, lid closed, for 10-15 minutes. Using a sharp knife, trim the fat from the roast, leaving very little, if any, on the exterior. Tie the roast firmly in three places with butcher’s twine (this will help it cook evenly). Brush the roast with the oil and season with a mixture of B&B Texas Style Steak Rub and dried sage. Center the roast on the rotisserie spit, and secure it with the spit forks, making sure the roast is centered before tightening. Place a disposable foil pan under the roast on the cooking grates to collect the large amount of juices the roast will produce. Next, place the spit into the motor, turn it on, and allow the roast to cook with the lid closed, until a meat thermometer inserted into the center of the roast registers 125°F to 130°F for medium rare, or 135°F -140°F for medium. This should take about 1½ to 1¾ hours. (Slightly longer for medium doneness.) About 25 minutes before the roast is ready, in a large nonstick skillet over medium heat, melt ¼ cup of the butter. Add the cleaned and trimmed baby portabella mushrooms and pearl onions to the pan. Season with salt and pepper to taste. Cook 8 to 10 minutes, turning once after 4 to 5 minutes, when the onions begin to turn golden brown. Reduce the heat to medium-low, and cover the skillet. Continue to cook until tender, about 12 minutes. Stir occasionally. Remove pan from the heat just to add the Jack (whiskey, that is). Once added, return to heat and cook uncovered until the liquid is reduced by half. Add the beef broth and grainy mustard, and cook until the liquid is reduced by about one-third, about 2 to 3 minutes. Stir in the remaining butter and swirl the skillet, forming a slightly thickened sauce. Remove from the heat and cover to keep warm. When the roast is done, transfer to a cutting board and let rest for about 20 minutes (the internal temperature will continue to rise 5 to 10 degrees during this time). Carefully remove the roast from the rotisserie spit. Cut and remove all of the twine and discard. Carve the roast into thick slices and serve warm, smothered in the whiskey bellas and pearls.
