- 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.
Prep
15 minutes
Cook
4 hours, 30 minutes
Total
5 hours
Serves
8
people
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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.
