shrike's prime rib with whiskey sauce

Ingredients

• Servings: 1
• rub:
• 1/2 cup soy sauce
• 1 (4 fluid ounce) bottle liquid hickory smoke flavoring
• 2 cups kosher salt
• 1 cup white sugar
• 2 tablespoons ground black pepper
• 2 tablespoons garlic powder
• 7 1/2 pounds beef standing rib roast
• sauce:
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 bunches green onions, chopped
• 1 cup beef broth
• 1/2 cup
• 2 fluid ounces triple sec
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 6 tablespoons butter
• 2 tablespoons cornstarch, or as desired
• 2 tablespoons water

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 5 hrs


• 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, , 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.