Garlic Herb Crust Prime Rib

INGREDIENTS:

• 8-9 pounds prime rib, bone-in frenched
• ½ cup butter, softened
• 6 garlic cloves, minced
• 2 teaspoon kosher salt
• 2 teaspoon garlic salt
• 1 teaspoon finely chopped fresh thyme
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon black pepper
• 1 onion, quartered (if making the red wine au jus) 

RED WINE AU JUS (OPTIONAL)

• ¼ cup drippings from prime rib pan, make sure to separate the fat from the drippings
• 2 cups beef broth
• 1 ½ cups red wine
• Optional: 1 tablespoon cornstarch to thicken

DIRECTIONS:

1. Bring Prime Rib to room temperature.
2. Place softened stick of butter into a bowl and add all minced herbs, garlic and spices and mix into the softened butter. Spread butter on all sides of prime rib. 
3. Place the drip pan in bottom rack of Halftime Smoker. Place the Prime Rib on middle rack, insert probe & close the lid. 
4. Add 12 lbs of charcoal into smoker’s outer ring and chimney and ignite.
5. Cook for 3 hours or until it reaches an internal temperature of 140 degrees.
6. Using Gloves, pull the meat off smoker and wrap in butcher paper. Let this rest for 45 minutes to 1 hour.
7. Remove the drip pan and pour the juice into a pot to make the Au Jus.
8. Add the beef broth and wine to pot and bring to a boil and then let simmer for 15 minutes.
9. Add the cornstarch stirring continuously to thicken the Au Jus. *Serve Au Jus in a separate bowl as an option for guests