Slow-baked, moist, rubbed prime rib with a whiskey-based sauce tastes like it was done on a grill.


Recipe Summary

30 mins
2 hrs 30 mins
1 day
1 day
1 prime rib roast


Original recipe yields 10 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Mix soy sauce, liquid smoke flavoring, kosher salt, 1 cup white sugar, black pepper, and garlic powder in a large nonstick skillet. Bring to a boil, reduce heat to low, and stir constantly until the mixture becomes thick and paste-like, 5 to 10 minutes. Remove from heat and let the mixture cool.

  • Coat beef roast completely with rub paste and cover roast with plastic wrap. Place wrapped roast on a baking sheet and refrigerate 1 to 2 days to infuse flavor into the meat.

  • Remove roast from refrigerator, unwrap, and let stand until meat reaches room temperature, about 2 hours.

  • Preheat oven to 500 degrees F (260 degrees C).

  • Cook roast in preheated oven for 10 minutes only; reduce oven heat to 250 degrees F (120 degrees C), leaving the oven door slightly open as the temperature drops, until oven temperature reaches about 300 degrees.

  • Roast the meat until temperature reaches your desired degree of doneness, 2 to 3 hours. An instant-read meat thermometer inserted into the center of the roast reads 130 degrees F (54 degrees C) for rare, 140 degrees F (60 degrees C) for medium-rare, 150 degrees F (65 degrees C) for medium, or 160 degrees F (70 degrees C) for well done. Temperature will continue to rise as the meat rests.

  • Let roast rest for 15 minutes to redistribute juices; scrape off the rub mixture.

  • While meat is resting, heat 2 tablespoons butter with olive oil in a large skillet over medium heat. Cook and stir green onions in the hot oil and butter until browned, 10 to 15 minutes. Stir beef broth, bourbon whiskey, triple sec, 1/2 cup white sugar, and brown sugar into green onions, stirring to combine and dissolve sugars. Bring to a simmer, reduce heat to low, and cook until flavors have blended, about 5 minutes. Melt remaining 6 tablespoons butter into sauce and simmer until butter is smoothly incorporated into sauce.

  • Shake cornstarch with water in a small lidded jar and whisk cornstarch mixture into sauce. Simmer until thickened, about 5 minutes. Serve sauce with meat.

Editor's Note:

The nutrition data for this recipe includes the full amount of the paste rub ingredients. The actual amount of the paste consumed will vary.

Cook's Note:

Watch the temperature; use a meat thermometer that you can leave in the oven and see through the door. Try not to constantly open the oven door while baking. Cut to desired steak thickness. Cook to the rarest that you or yours want, then if more doneness is required, use your microwave or grill. The middle will be the rarest.

Nutrition Facts

841 calories; protein 42.9g 86% DV; carbohydrates 44g 14% DV; fat 50.5g 78% DV; cholesterol 145mg 48% DV; sodium 19204.1mg 768% DV. Full Nutrition

Reviews (1)

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  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
First time cooking a 100 piece of cow...this was awesome. Did 8.75lbs for like 20 people. Carved it more for small sandwiches it was a hit! My family loved it and the sauce. Read More