Slow Smoked Prime Rib Roast In A Wood Oven

The pizza oven was kept at a relatively constant 275ºF, with a low fire that produced a fair amount of smoke throughout the cooking process. The roast was turned every 30-45 minutes, and was tented way through.


This 3.5Kg roast was pulled from the oven at 131ºF and rested for 20 minutes, tented in foil.
The temp rose to 144ºF, by the time we carved and served it.