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Smoked Guajillo Chili and Toasted Cumin-Crusted Prime Rib Roast with Caramelized Leek Compound Butter

Smoked Guajillo Chili and Toasted Cumin-Crusted Prime Rib Roast with Caramelized Leek Compound Butter

This prime rib roast is seasoned with smoked guajillo chili and toasted cumin, then smoked to perfection and served with a rich caramelized leek compound butter.
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Prep Time 1 hour 30 minutes
Cook Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 portions
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 5-7 pounds Prime rib roast, bone-in
  • 2 tablespoons Smoked guajillo chili powder
  • 2 tablespoons Toasted cumin seeds, ground
  • 2 tablespoons Kosher salt
  • 1 tablespoon Freshly ground black pepper
  • 4 cloves Garlic, minced
  • 2 tablespoons Olive oil
Compound Butter Ingredients
  • 1 cup Unsalted butter, softened
  • 2 Leeks, finely chopped White and light green parts only
  • 2 tablespoons Fresh chives, chopped
  • 1 tablespoon Lemon juice
  • to taste Salt
  • to taste Pepper

Equipment

  • Smoker or Grill
  • Skillet

Method
 

Instructions
  1. Preheat your smoker or grill to 225°F (107°C).
  2. In a small bowl, combine smoked guajillo chili powder, ground toasted cumin, kosher salt, black pepper, and minced garlic.
  3. Drizzle olive oil over the prime rib roast and rub it all over the meat. Then, apply the spice mixture evenly across the surface of the roast.
  4. Allow the roast to sit at room temperature for about 30 minutes to 1 hour.
  5. Place the seasoned prime rib roast in the smoker. Smoke for approximately 3-4 hours or until the internal temperature reaches 130°F (54°C) for medium-rare.
  6. Once done, remove the roast from the smoker and let it rest for at least 20-30 minutes before slicing.
  7. In a skillet over medium heat, melt 1 tablespoon of the softened butter. Add the chopped leeks and cook until soft and caramelized, about 10-15 minutes.
  8. In a mixing bowl, combine the remaining softened butter, caramelized leeks, chopped chives, lemon juice, salt, and pepper. Mix until well combined.
  9. Transfer the compound butter to a sheet of parchment paper, shape it into a log, and wrap it tightly. Refrigerate until firm, about 1 hour.
  10. Slice the rested prime rib roast to your desired thickness. Serve with slices of the caramelized leek compound butter on top.

Notes

Allow the prime rib to rest properly to ensure juicy slices. The compound butter can be made ahead of time and stored in the refrigerator.