Smoked Prime Rib Recipe
User Reviews
5.0
87 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
3 hrs
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Servings
10
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Calories
831 kcal
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Course
Main Course
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Cuisine
American
Smoked Prime Rib Recipe
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Sink your teeth into this incredibly full-flavored smoked prime rib recipe seasoned to perfection and coated in garlic and herbs.
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Ingredients
- 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
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Instructions
- 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.
Notes
- Make-Ahead: This recipe is meant to be eaten as soon as it is done resting.
- How to Store: Store it on a platter covered in plastic and refrigerate it for up to 4 days. It can also be frozen for up to 45 days and covered in plastic. Thaw it in the refrigerator for up to 2 days or until thawed.
- How to Reheat: While I never recommend reheating a hunk of beef, I realize you may not be able to eat it all at once. Slice the roast into desired portions and add it to a large sauté or roasting pan with about 1 cup of beef stock. Cover it in foil and cooked in the oven at 400° for 12 to 15 minutes. Reheating your steak will 100% cause it to increase in internal temperature, most likely past medium and into medium-well.
- These times and temperatures above will render a medium-rare internal temperature.
- I highly recommend investing in a good real-time read thermometer.
- Your butcher can truss the roast for you.
- The roast does not need to be boneless. It can be bone-in. However, it will take longer to smoke.
- When resting the roast, once it’s done cooking, you can cover it with foil, but it isn’t necessary.
- I like to check the temperature of the meat after being in the smoker at 225° for 60 minutes.
- When the meat rests after cooking, it will rise another 5-10°.
- Trimming the prime rib before cooking will help create that desired Maillard bark or crust while smoking it.
- It’s important to have cold meat when placing it on the smoker to absorb as much smoke as possible.
- The fat cap is the outer fat on top of the roast that helps provide flavor.
Nutrition Information
Show Details
Calories
831kcal
(42%)
Carbohydrates
3g
(1%)
Protein
74g
(148%)
Fat
59g
(91%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
3g
Monounsaturated Fat
30g
Cholesterol
221mg
(74%)
Sodium
1237mg
(52%)
Potassium
1024mg
(29%)
Fiber
1g
(4%)
Sugar
0.1g
(0%)
Vitamin A
278IU
(6%)
Vitamin C
7mg
(8%)
Calcium
55mg
(6%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 831 kcal
% Daily Value*
| Calories | 831kcal | 42% |
| Carbohydrates | 3g | 1% |
| Protein | 74g | 148% |
| Fat | 59g | 91% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 30g | 150% |
| Cholesterol | 221mg | 74% |
| Sodium | 1237mg | 52% |
| Potassium | 1024mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 278IU | 6% |
| Vitamin C | 7mg | 8% |
| Calcium | 55mg | 6% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
87 reviews
Excellent
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