Dinner
Smoked Prime Rib and Baked Potatoes
Recipe by CJ Volkmann
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This is a time-honored holiday meal that we’ve elevated using the Ninja Woodfire Outdoor Grill! Adding that kiss of smoke to both the Prime Rib and the Baked Potatoes takes this meal from ordinary to extraordinary!
TIP: Take the time to do the overnight dry brine process, the flavor enhancement it provides is second to none. “Dry Brining” is the process of salting and seasoning your protein, letting it sit uncovered in the refrigerator for a few hours up to overnight.
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- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon dried rosemary
- 6 pound boneless prime rib roast
- 3-4 medium size russet potatoes
- ½ tablespoon olive oil
- Kosher salt, as desired
Utensils
- wire rack
- Silicone-Tipped Tongs
- Knife
- Instant-Read Thermometer
- Baking Sheet
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Step 1
In a small bowl, combine 1 tablespoon kosher salt, black pepper, garlic powder, and dried rosemary.
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Step 2
Place the roast on the rack sitting over a tray or baking sheet. Completely cover roast with the salt mix.
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Step 3
Place roast in the refrigerator, uncovered, for a minimum 4 hours. For best results keep the roast in the refrigerator overnight.
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Step 4
Remove the roast from the refrigerator and let it sit out for 30-60 minutes to take the chill off the roast. Add your meat thermometer or internal temperature probe.
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Step 5
While the roast is sitting, prepare the potatoes. Wash the potatoes and dry thoroughly. Lightly coat the potatoes in olive oil and sprinkle them with salt to taste.
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Step 6
To install the grill grate, position it flat on top of the heating element and gently press down until it clicks into place. Add the roast and potatoes to the grill, then close hood.
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Step 7
While holding the smoke box lid open, use the pellet scoop to pour the Robust Pellet Blend pellets into the smoke box until filled to the top. Then close the smoke box lid.
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Step 8
Turn dial to SMOKER, set temperature to 250°F and set time to 90 minutes. Select START/STOP to begin cooking (preheating is not needed).
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Step 9
Smoke the roast and potatoes until the roast’s internal temperature hits your desired doneness. For this recipe the roast was pulled off the Woodfire Grill at 125°F internal temperature. The potatoes should be fork tender when ready.
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Step 10
When cooking is complete, open hood and remove roast and potatoes from grill. Lightly cover the roast with tin foil and let rest for 20-30 minutes.
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Step 11
Place potatoes on a platter. Cut a slit on the top of each potato and open them up a bit. Add your favorite toppings.
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Step 12
When your roast is done resting, slice into ½ inch slices and serve with baked potatoes. Enjoy!
