Smoked Prime Rib Roast
This is the best recipe for smoked prime rib. This easy to follow recipe results in savory, smokey, tender and juicy prime rib every time!
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Equipment
Ingredients
- 5 lbs Prime Rib Roast bone in
- ⅓ cup Olive Oil
- 2 tbsp Rosemary fresh, chopped
- 2 tbsp Thyme fresh, chopped
- 2 tbsp Sage fresh, chopped
- 2 tbsp Oregano fresh, chopped
- 4 tbsp Garlic minced
- 3 tsp Kosher Salt
- 1½ tsp Black Pepper
Instructions
- Pat the meat off with paper towels to remove any excess moisture. If the beef has a large fat cap on it, I suggest removing all but about 1/4" of it. If your bone-in roast has not had the ribs removed and retied on, remove the ribs, use a sharp knife to cut along the rib bones and remove the ribs all in one piece. Then use kitchen twine to tie the roast back on to the ribs. Let the roast come to room temperature before cooking.
- Preheat your smoker to 225°F degrees. Select and add wood chunks that will impart the flavors you desire.
- Combine the garlic, herbs, salt, pepper and olive oil in a small bowl. Rub the herb mixture over the outside of the roast making sure to coat the entire roast.
- Place a drip pan under the grate the roast will be set on. Place the roast directly on the grates of the pre-heated smoker, place a meat thermometer into the thickest part of the prime rib and close the lid. For best results maintain the heat of your smoker between 225 °F and 250°F.
- For medium rare, cook the prime rib to 120°F. Remove the beef from the smoker and tent it with aluminum foil for 30 minutes. The final temperature of the roast should be between 130-135°. Carve and serve. See the temperature cooking guide below.
Notes
Cooking tips
- This process can be used with any type of smoker. We have a Weber Smokey Mountain Charcoal Smoker, you can use a pellet smoker, electric smoker or even a grill set up with indirect heat.
- If money is no object then by all means splurge on a Prime grade of beef, but we have always used choice for this recipe and we have never been disappointed.
- After the meat has reached your desired temperature on the smoker, you can reverse sear it on a hot grill for about 10 minutes. This creates a crispy crust on the outside of the roast. In my opinion this step is optional. I did not do that when I made this roast and it was still delicious. As you can see in the pictures there is a beautiful crust on my meat just from the time it spent on the smoker.
- Do Not skip the resting phase! This really does make a difference in the juiciness of your meat. This is an expensive roast and I want you to truly enjoy every bite!
- A sharp carving knife will make slicing this large cut of meat easy.
| Doneness | Internal Temperature |
| Rare | 120°F - 125 °F |
| Medium-rare | 130°F- 135°F |
| Medium | 140°F - 145°F |
| Medium-well | 150°F - 155°F |
| Well done | 160°F + |
Nutrition
Serving: 5servingsCalories: 1505kcalCarbohydrates: 5gProtein: 62gFat: 135gSaturated Fat: 53gPolyunsaturated Fat: 6gMonounsaturated Fat: 63gCholesterol: 274mgSodium: 1600mgPotassium: 1096mgFiber: 2gSugar: 0.1gVitamin A: 196IUVitamin C: 7mgCalcium: 119mgIron: 8mg
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