smoked prime rib

Garlic Butter Smoked Prime Rib

rib roast

salt and pepper

oz butter

garlic (minced)

rosemary (finely minced)

thyme (finely minced)

salt

black pepper

Preheat your smoker to 225 degrees F for indirect cooking using a hardwood like oak or hickory for smoking.

While the grill is warming up, prepare your roast. Trim any excess fat from the top of the roast down to 1/4 inch thick. Season on all sides with an even sprinkling of salt and pepper.

In a small bowl combine the softened butter, garlic, herbs, salt, and pepper. Slather the entire roast with the butter mixture.

Place the roast on a flat rack elevated above a baking sheet, place on the smoker and close the lid. Smoke until the internal temperature of the roast reaches 120 degrees F for Rare or 128 degrees F for Medium. For a rare, bone-in roast, plan on 35 minutes per pound of prime rib.

Remove the roast to a cutting board and allow to rest for 20 minutes. Strain the butter and drippings from the baking sheet into a separate bowl and set aside.

While the roast is resting, increase the temperature of your grill to 400 degrees F.

Once the grill is up to temperature, return the roast to the grill and sear until you reach your desired internal temperature. Pull the roast off at 130 degrees F for rare, 135 for medium rare, 140 for medium. This process should go quickly, so keep an eye on your temperature.

Remove your roast to the cutting board and let the meat rest for at least 15 minutes before slicing and serving.

When it comes to holiday meals, smoked prime rib is the ultimate. Gather your friends and family, and get ready to share one of the greatest cuts of meat you&#x27;ve ever sunk your teeth into.

Smoked Prime Rib Roast

Tbsp Butter, softened

Salt

Tbsp Rosemary, Chopped

Tbsp Thyme, Chopped

garlic,

Set up your smoker to smoke at 225...

Set up your smoker to smoke at 225 degrees using indirect heat and oak pellets

Combine all of the ingredients for the compound...

Combine all of the ingredients for the compound butter.

Cover the entire surface of the prime rib...

Cover the entire surface of the prime rib with the compound butter.

Place the prime rib in a large roasting...

Place the prime rib in a large roasting pan on a bed of vegetables, and smoke for approximately 30-35 minutes per pound.

When the internal temperature hits 120 remove the...

When the internal temperature hits 120 remove the prime rib from the smoker and adjust your temperature up to 450.

When the grill is up to temp place...

When the grill is up to temp place the prime rib back in the smoker and continue to cook until the internal temperature hits 135 degrees.

Let the prime rib roast rest for at...

Let the prime rib roast rest for at least 15 minutes before slicing thin and serving.

https://mediavine-res.cloudinary.com/video/upload/osk4uiysfgm4eou6nwri.mp4

One of the most rewarding things you can make on a smoker is prime rib. This smoked prime rib recipe is easy to follow and produces great results.

Smoked Prime Rib

Elevate your rib roast with this simple smoked prime rib recipe... get in my belly!

Smoked Prime Rib Recipe

prime rib roast (about 8-12 pounds)

tbsp black pepper (coarse)

tbsp kosher salt

tbsp thyme (chopped)

tbsp rosemary (chopped)

Trim off any bulging pieces of fat from your roast

Combine rub ingredients in a bowl.  Coat the roast generously and thoroughly with rub

Preheat smoker to 250ºF

Place seasoned prime rib on your smoker&#39;s grate. Insert a probe thermometer and cook until the centermost point of the roast reaches an internal temperature of 118ºF (this can take 2.5-4 hours depending on the size of your roast

Once roast reaches temperature, remove from your smoker and let rest for about 20 minutes

While the roast rests, preheat your grill to 450ºF.  Alternatively, place a large cast iron skillet over high heat on your stove (this is to prepare to sear the meat)

Place roast on grill or cast iron skillet.  Sear for about 3-4 minutes on each side, or until meat has developed a crust on all sides

Remove from heat and let the beef rest for another 15 minutes.  Then slice, serve, and enjoy!

How to cook a prime rib on a smoker. Including recipe and video tutorial on smoking the perfect prime rib on any kind of smoker, including pellet smokers. Comes with wine pairing recommendations.&nbsp;

Smoked Prime Rib (recipe and video)

extra virgin olive oil

pepper

garlic

rosemary

thyme

sage

Place ingredients into a food processor and pulse a few times until combined into a chunky paste. (double recipe if roast is over 5 pounds)

For the Herb Paste

If the bone has already been removed, then remove the string and bone to trim excess fat off of meat, and pat dry. Using butchers twine, tie the bones back onto the roast. If the bone has not been removed simply remove after cooking.

Apply olive oil, and salt and pepper generously to the rib roast. Then apply the paste. Store overnight in the refrigerator to allow the seasoning to incorporate into the meat.

Preheat Smoker to 225 degrees using a fruit wood like Apple or Cherry. Oak also works well.

Place the seasoned rib roast on the smoker bone side down (acts as heat shield). Insert any Bluetooth thermometer at this time to monitor the ongoing temperature of the roast while cooking like the Thermoworks Smoke Unit.

Continue cooking roast for 3 1/2 hours or until the center of the meat reads 125 degrees F using an instant read thermometer for rare. (At 225 degrees plan 40 minutes cooking time per pound). Use an instant read thermometer to probe in multiple areas toward the center of the cut.

Remove Prime Rib from smoker and let sit, tented in foil, for 30 minutes.

Slice and serve.

For the Smoked Prime Rib:

https://embed.mediavine.com/videos/i1Q2Jynv0

Learn how to smoke prime rib, or standing rib roast, on our MAK Pellet grill. Seasoned with an herb paste and slowly smoked over a few hours for tender and delicious flavor.

Smoked Prime Rib with Herb Paste

This Smoked Prime Rib is sure to be the star of any occasion and a fitting centerpiece to holiday meals! Check out all of my tips and walk-through instructions for perfectly smoking your boneless prime rib or standing rib roast!

lb prime rib ((boneless

Tbsp kosher salt

Tbsp coarse ground pepper ((freshly ground is best))

Tbsp paprika

garlic powder

onion powder

tsp chili powder ((or cayenne pepper

prepare

Rinse your prime rib roast in cool running water, and pat dry with paper towels. Remove any excess fat or silver skin, if desired.

trim

If your standing rib roast has been cut from the bone and tied, remove the butcher twine and trim any fat as needed.

(optional) Tie the rib roast with butcher twine. For a bone-in roast, tie between the bones. For boneless roasts, tie every 1.5 inches down the length of the roast.

Preparation

combine

Combine dry rub ingredients in a small bowl (salt, pepper, paprika, garlic powder, onion powder, dried rosemary and the optional chili powder or cayenne pepper) and set aside.

season

Place the prime rib on a baking sheet or in a baking dish and sprinkle the dry rub over, using one half for each side. Massage the dry rub into place and roll the edges in the excess that is on the baking sheet to coat the entire surface of your roast. *Don&#39;t be shy with the seasoning!

Prime Rib Dry Rub

preheat

Prepare your smoker. Place the wood pellets/chips in your tray, and preheat the smoker to 225°F (107°C) according to the manufacturer instructions. *I like hickory and oak for prime rib, followed by maple, pecan, or walnut. Fruit trees like cherry or apple are also nice.

smoke

Transfer the rubbed prime rib roast to the smoker rack (bone side down for a standing rib roast) in your preheated smoker. Close the lid or door and smoke for approximately 3 hours 20 minutes (or about 40 minutes per pound for a 5 pound prime rib), until the internal temperature of the roast reaches your desired doneness in the next step below.

rest

When the roast has an internal temperature of 120-125°F (49-52°C) for RARE, 125-129°F (52-54°C) for MEDIUM RARE, 130-139°F (54-59°C) for MEDIUM, and 140-145°F (60-63°C) for MEDIUM DONE remove the roast from your smoker and allow it to rest tented loosely with aluminum foil for at least 30 minutes before slicing and serving.

Smoking The Prime Rib

heat

To reverse sear your prime rib before serving, remove the roast about 10°F (5.5°C) below the temperature of your desired doneness listed above. Transfer the roast to a cutting board or platter and cover with aluminum foil while you bring the temperature of your smoker up to 400°F (205°C).

sear

Once your smoker is fully heated, return the roast and sear until the internal temperature is 130°F (54°C) for RARE, 135°F (57°C) for MEDIUM RARE, and 140°F (60°C) for MEDIUM. *Keep a close eye on your prime rib as this searing step moves along quickly.

Remove your prime rib from the smoker and replace the aluminum foil over the roast to rest for at least 15 minutes before serving.

(Optional) Reverse Sear

Sink your teeth into this incredibly full-flavored smoked prime rib recipe seasoned to perfection and coated in garlic and herbs.

olive oil + 3 tablespoons

parsley

boneless ribeye roast

sea salt

Preheat your smoker from 225° to 235°.

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.

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.

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

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

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

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.

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

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

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

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

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

https://www.youtube.com/watch?v=K91oBbYoyuE

Sink your teeth into this incredibly full-flavored smoked prime rib recipe seasoned to perfection and coated in garlic and herbs. You will be amazed at how delicious this meat's flavor is.

Smoked prime rib is a large boneless, or bone-in ribeye roast smoked at lower temperatures until the desired internal doneness is achieved. There are varying degrees of quality of the ribeye that you can consider when purchasing, such as choice, prime, aged, grass-fed, wagyu, etc. Prices will vary from around $15 to $100 per pound. 

Since this is completely coated in seasonings and herbs and slow-cooked, it doesn’t make much sense to buy an overpriced piece of meat, so choice, prime or grass-fed, will work perfectly for this recipe. 

PRINT OFF THIS RECIPE AT: https://www.billyparisi.com/smoked-prime-rib-recipe/

Ingredients for this recipe:

• 1/3 cup olive oil + 3 tablespoons
• 3 tablespoons finely minced fresh thyme
• 3 tablespoons finely minced fresh rosemary
• 3 tablespoons finely minced fresh parsley
• 15 finely grated cloves of garlic
• 8-pound boneless ribeye roast
• 1 ½ tablespoons sea salt
• 1 tablespoon black pepper

Forget the Oven, This is How I Make a Prime Rib Now

Reverse seared, moist, and flavorful Smoked Traeger Prime Rib.

Perfectly Smoked Traeger Prime Rib

8-10 lb 4-bone prime rib roast

Tbsp black pepper

Tbsp Montreal steak seasoning

cayenne pepper ((optional))

unsalted butter ((softened))

herbs de Provence

prepare prime rib

Wash and dry prime rib, then set it onto a pan. If the roast has a thick fat cap, trim some of the fat from the top of the roast.

prepare seasoning

Mix kosher salt, freshly ground black pepper, Montreal steak seasoning, and cayenne pepper in a small bowl.

season prime rib

Rub the seasoning into the prime rib. Go a little lighter on the ends, to keep them from being overly salty. Place on a rack over a tray and refrigerate overnight, uncovered.

Day 1 | Season The Prime Rib And Prepare Herbed Butter

prepare garlic herb buttery crust

Prepare Herbed Butter: Add softened butter, herbs, and garlic cloves to a food processor (paid link). Blend until a paste is formed.

refrigerate garlic herb buttery crust

Using a spatula, transfer the herb mixture into a small Ziploc sandwich bag and roll it into a log. Refrigerate the herbed butter until needed.

Garlic Herb Buttery Crust

bring prime rib to room temp.

Six hours before you plan on eating the prime rib, pull it out of the fridge along with the butter. Give it 2 hours to come to room temperature. 

Smoke prime rib

After the prime rib has rested for 1 hour and 45 minutes, set your Traeger or electric smoker to 225 degrees F. Select Super Smoke and preheat 15 minutes. Spread half of the herbed butter over the prime rib, then place prime rib on the grill. Insert the probe or a meat thermometer into the thickest part, and set the probe temperature to 120℉.

Rest prime rib

Begin checking the internal temperature after 3 hours. When the roast reaches 120℉, pull it off the grill and allow it to rest for 15 minutes. Meanwhile, kick up the Traeger&#39;s temperature to 450°F.

add remaining herbed butter and sear

Right before putting the prime rib back on the grill, brush the remaining herbed butter all over it. Re-insert the probe into the thickest part, and set the probe temperature to 130°F or 135°F for medium-rare to medium. It should take approximately 15-20 minutes to get to that temperature.

rest roast before serving

When the smoked prime rib is ready, remove from the grill and wrap in foil for 15 minutes. If it&#39;s going to be a while before you serve it, wrap the foil-wrapped roast in a clean towel and place in a small cooler (without ice) until ready to serve.

Day 2: Smoking the Prime Rib

Prime Rib on the Traeger is another must try. Like most things cooked on the T, it takes it to the next level. If you've cooked a prime rib roast before, then this will be a breeze. 

Traeger Prime Rib Roast

onion

carrots

celery

beef broth

Take the roast out of your fridge at...

Take the roast out of your fridge at least an hour before cooking. Preheat your Traeger to 250°.

Mix the salt, pepper, onion powder, garlic, and...

Mix the salt, pepper, onion powder, garlic, and rosemary in a bowl and mix it all together with a spoon to create your rub. Coat your entire rib roast with the rub. Make sure to use it all. After the rib roast is coated, set it aside.

Next, combine the onions, carrots, and celery in...

Next, combine the onions, carrots, and celery in the bottom of a 9" X 13" high sided cake pan. Place the rib roast on top of the vegetables in the cake pan.

Put the pan with the roast in it...

Put the pan with the roast in it onto the center of your pre-heated Traeger. Cook at 250° for one hour.

After one hour, pour the two cups of...

After one hour, pour the two cups of beef broth into the bottom of the cake pan.

Turn your Traeger up high and let it...

Turn your Traeger up high and let it cook until the internal temperature reaches 120°.

Pull the roast off of the grill when...

Pull the roast off of the grill when it hits 120° and let it rest for twenty minutes before slicing.

Pour the juices from the bottom of the...

Pour the juices from the bottom of the pan through a strainer, skim the fat off of the top, and use the remaining juice for your au jus.

Seasoned simply, then smoked and roasted to perfection with a garlic butter finish, this prime rib is juicy, tender, and worthy of being your holiday meal centerpiece.

lb 4-Bone Prime Rib Roast (8-10 Lb)

Tablespoon Prime Rib Rub (or Make your own)

Unsalted butter

Tbs Minced garlic

tsp Dried parsley

tsp Kosher salt

Take the prime rib roast out of your fridge, and set on the counter to allow to come up to room temperature for about 30 minutes to an hour. This will help the roast cook more evenly.

When ready to cook, set the Traeger or Pellet Smoker temperature to 250℉ and let it ignite. When smoke is coming out, shut the lid and preheat with the lid closed for 15 minutes or so. You should see some blue smoke, and the temperature should remain steady.

While the grill preheats, trim any excess fat off the roast if needed. And tie the bones on if the butcher did not do this for you. Excess fat is if there is any fat over 1 inch in thickness. Otherwise, leave fat on the roast, as it will render as it cooks and baste and flavor your roast as it cooks.

Now, either make your own prime rib rub by combining  salt, pepper, thyme, and rosemary in a bowl, or use a pre-made prime rib rub. I like the Traeger Prime Rib Rub. Then rub it all over the roast. If it is not sticking well, use a teaspoon or so of oil, rubbed over the roast to act as a glue.

Insert a meat probe or meat thermometer into the center of the roast, avoiding the bones and any large pockets of fat. I recommend the Meater brand probe, which connects seamlessly with an app, making cooking and monitoring the temperature easy.

Place the roast directly on the pre-heated grill, grill grates, bones down, close the lid, and leave it alone. Let it cook until the internal temperature reaches 115℉, about 3 1/2-4 hours. ** Remember, do not cook based on this estimated time, rather use a meat thermometer to get the best results, this is not a cut of meat you want to take chances with.

When roast reaches 115℉, remove the roast from the grill and place on a baking sheet, and cover with foil. Let it rest for 20 minutes.

While the roast rests, increase the Traeger temperature to 450°F and preheat with the lid closed. Then make your butter bath by melting  butter and stirring in the garlic, salt, and dried parsley.

When the 20 minute rest time is up, brush your roast with the butter bath and return the roast to the grill. Be sure your meat probe is in place so you can continue to monitor the internal temperature.

Close the lid, and cook your roast an additional 10-15 minutes, rotating halfway, until the internal temperature reaches 125°F for medium-rare or your desired temperature.

Remove the roast from the grill and cover with foil, let rest for 30 minutes, the temp will rise about 5 degrees during this time, so keep this in mind when selecting the temp you cook your roast to.

Top 10 smoked prime rib recipes from across the web

The most viewed smoked prime rib recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Garlic Butter Smoked Prime Rib

Smoked Prime Rib Roast

Smoked Prime Rib Recipe

Smoked Prime Rib (recipe and video)

Smoked Prime Rib

Smoked Prime Rib Recipe

Perfectly Smoked Traeger Prime Rib

Traeger Prime Rib Roast

Smoked Prime Rib

Smoked Prime Rib

Top 10 smoked prime rib recipes from across the web

The most viewed smoked prime rib recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlic Butter Smoked Prime Rib

Smoked Prime Rib Roast

Smoked Prime Rib Recipe

Smoked Prime Rib (recipe and video)

Smoked Prime Rib

Smoked Prime Rib Recipe

Perfectly Smoked Traeger Prime Rib

Traeger Prime Rib Roast

Smoked Prime Rib

Smoked Prime Rib

The most viewed smoked prime rib recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine