Smoked Prime Rib Recipe
User Reviews
5
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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
Description
In this Smoked Prime Rib Recipe, a large boneless ribeye roast is trimmed of excess fat while retaining a fat cap for flavor. It is coated thoroughly with a herb paste made from fresh thyme, rosemary, parsley, and plenty of garlic mixed with olive oil and seasoned with sea salt and black pepper. The roast is then placed in a smoker preheated to between 225° and 235° F, where it cooks slowly for 2.5 to 3 hours until it reaches an internal temperature of about 100°.
The smoker temperature is then raised to 500° to develop a flavorful Maillard crust until the meat reaches medium-rare doneness around 118° to 120°. The low and slow initial cook allows gradual smoke flavor infusion and gentle cooking for tender results while the final blast of heat crisps the exterior. This technique creates a prime rib with aromatic herb crust, smoky undertones, and evenly cooked interior.
The meat should rest after smoking to redistribute juices. The recipe notes provide detailed tips on trimming, using a meat thermometer, storage options, and reheating instructions. This approach provides a make-ahead capable roast ideal for a celebratory meal or when serving multiple guests.
Ingredients
- 1/3 cup olive oil plus 3 tablespoons
- 3 tablespoons thyme finely minced, fresh
- 3 tablespoons fresh rosemary finely minced
- 3 tablespoons parsley finely minced, fresh
- 15 garlic finely grated cloves
- 8 pound ribeye roast boneless
- 1 ½ tablespoons salt sea salt
- 1 tablespoon black pepper
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
- This recipe is best eaten right after resting, but leftovers can be refrigerated up to 4 days or frozen up to 45 days.
- To reheat, slice the meat and cover with beef stock in a pan, then warm in the oven covered with foil at 400°F for 12-15 minutes.
- Use a real-time read thermometer to monitor internal temperature closely for medium-rare doneness.
- Your butcher can truss the roast; bone-in versions require longer cooking times.
- Trimming the fat cap allows better crust formation; some fat should remain for flavor.
- Smoking at very low and slow temperatures absorbs smoke efficiently and promotes tenderness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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