Step 1

Preheat your smoker from 225° to 235°.

Step 2

Next, in a medium-sized bowl, mix together the 1/3 cup olive oil with the thyme, rosemary, parsley, and garlic. Reserve 1/3 for later.

Step 3

Trim the prime rib roast fat cap of any unwanted fat. It’s important to leave some fat as that will help flavor the meat.

Step 4

Coat the roast on all sides with the remaining 3 tablespoons of olive oil.

Step 5

Generously season it on all sides with sea salt and black pepper. Press it in with your hands.

Step 6

Coat the ribeye roast on all sides with the 2/3 garlic and herb crust, ensuring it is completely covered in it.

Step 7

Place the roast on the top rack of your smoker. If you have a digital thermometer, place it directly in the center of the beef.

Step 8

Put an aluminum pan underneath the roast to catch any drippings.

Step 9

Smoke the prime rib at 225 to 235° until it reaches an internal temperature of 100°, which takes about 2 ½ to 3 hours.

Step 10

Bump up the smoker to 500° and finish cooking until it reaches about 118° to 120°.

Step 11

Remove the roast and spread on the remaining 1/3 garlic and herb crust, and let it rest for about 20 minutes.

Step 12

Slice the prime rib and serve with au jus and creamy horseradish sauce.