Ingredients
Scale
- 6 pound boneless prime rib roast
- 3 large yellow onions
- 5 cloves minced garlic
- 4 cups of beef broth
- 1 tbsp beef bouillon
- 1 tbsp Worcestershire sauce
- Hoagie buns
- Provolone cheese
- 3 tbsp sea salt
- 2 tbsp fresh cracked black pepper
- 1 tbsp garlic powder
Instructions
- Season a prime rib roast with salt, black pepper and garlic powder then let it sit in the fridge overnight.
- Preheat the smoker to 275° F using hickory wood for a bold smoky flavor.
- Combine in a foil pan, 3 sliced onions, 4 cloves minced garlic, 1 tbsp beef bouillon,
- 1 tbsp Worcestershire sauce, 4 cups of beef broth and 1 tsp salt then mix. Place the prime rib on a wire rack over the top of the foil pan to catch the drippings.
- Place the roast on the smoker indirect of the heat for 2 hours at 275° F.
- Remove once the roast reaches an internal temperature of 120° F then increase to high heat.
- Sear the roast over direct heat on all sides then remove it once the internal temperature reaches 130° F.
- Place the roast on the cutting board and cover with aluminum foil. Let the rest roast for 30 minutes before thinly slicing.
- Assemble 6 oz of thinly sliced prime rib on a toasted hoagie bun, add a layer of cooked onions, 2 slices of provolone cheese on top then broil for 2 minutes until the cheese is melted.
- Dip the sandwich in the au jus and enjoy!
- Prep Time: 30 minutes
- Cook Time: 3 hours