smoked prime rib recipe
The Best smoked prime rib recipe
Prime rib is one of those recipes that works for so many reasons. You can serve it at a big holiday dinner, or you can pull it out for a simple weeknight meal when everyone’s craving something hearty. The health benefits are pretty solid too—leaner than regular ribeye, packed with protein and iron, and the way it’s smoked adds depth without being overly heavy. Plus, the kids love it because it’s always a hit, and it’s something they can actually eat without feeling guilty. It’s that kind of meal that feels indulgent but still nourishing.
Smoked Prime Rib with Herb Butter Sauce
A rich, tender prime rib slow-cooked in a smoky oven, complemented by a flavorful herb butter sauce. Perfect for a special occasion or family gathering.
🥘Ingredients
- 1 (12-14 lb) bone-in prime rib roast (center-cut)
- 2 tbsp kosher salt
- 2 tbsp black pepper
- 2 tbsp coarse sea salt (for rubbing)
- 2 tbsp coarse ground black pepper (for rubbing)
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp smoked paprika
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tbsp dried sage
- 1 tbsp dried oregano
- 1 cup unsalted butter
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 tbsp fresh sage, chopped
- 1 tbsp Dijon mustard
- 1 cup beef broth
- 1 cup dry red wine (optional)
- Pellets: hickory or applewood (adjust based on preference)
- 1 cup apple cider vinegar (for basting, optional)
👨🍳Directions
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1
Prep the prime rib: Remove the roast from the refrigerator 1-2 hours before cooking to bring it to room temperature. Pat it dry with paper towels. -
2
Season the roast: In a bowl, mix together the coarse salt, black pepper, garlic powder, onion powder, smoked paprika, rosemary, thyme, sage, and oregano. Rub this mixture evenly over the entire surface of the roast, including the fat cap. -
3
Preheat the smoker: Set the smoker to 225°F (107°C). If using a pellet smoker, load it with hickory or applewood pellets. For charcoal smokers, ensure a steady, hot bed of coals. -
4
Prepare the herb butter: In a bowl, mix the butter, minced garlic, chopped rosemary, thyme, sage, and Dijon mustard. Set aside. -
5
Smoke the prime rib: Place the roast bone-side up on the smoking tray or in the roasting pan. Place the tray in the smoker. Smoke at 225°F (107°C) for about 3-4 hours, or until it reaches an internal temperature of 115°F (46°C) in the thickest part of the meat. This is the -
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15
Remove the foil and apply the herb butter mixture evenly over the roast. You can also baste the roast with apple cider vinegar for extra moisture and flavor if desired. -
16
Return the roast to the smoker and continue smoking at 225°F (107°C) for another 1-2 hours, basting occasionally with the herb butter mixture. -
17
Remove the roast from the smoker and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute throughout the meat. -
18
Slice the prime rib against the grain into ½-inch thick slices. Serve with the herb butter sauce on the side.
🔧Equipment
- Smoker (pellet or charcoal)
- Meat thermometer
- Aluminum foil
- Mixing bowls
- Cutting board
- Sharp knife
- Large roasting pan or smoking tray
- Meat mallet (optional, for thinning the roast)
📊Nutrition Facts (per serving)
📝Notes
- Ensure your smoker is well-maintained and functioning properly for even cooking and flavor distribution.
- For a more tender roast, consider thinning the meat slightly with a meat mallet before seasoning.
- Use a meat thermometer to accurately monitor internal temperatures to avoid overcooking.
- For a quicker method, you can use a convection oven set to 250°F (121°C) instead of a smoker.
- Prepare the sauce and rest the roast in advance to save time during the cooking process.
- Pair with classic sides like roasted potatoes, green beans, and a simple salad.
Watch Video Of How Smoked Prime Rib with Herb Butter Sauce Works
❓ Frequently Asked Questions About Smoked Prime Rib with Herb Butter Sauce
What is the ideal resting time for smoked prime rib before slicing?
After smoking, prime rib should rest for at least 1–2 hours (preferably overnight in the fridge) to allow the juices to redistribute evenly. This ensures tender, flavorful slices when sliced against the grain.
How do I determine the correct doneness for smoked prime rib?
Use a meat thermometer to check internal temperatures:
– Rare: 110–115°F (43–46°C)
– Medium-rare: 120–125°F (49–52°C)
– Medium: 130–135°F (54–57°C)
Avoid overcooking, as prime rib is best when still slightly pink inside.
What’s the best way to season prime rib before smoking?
For a classic dry rub, coat the rib with a mix of:
– 1 tbsp kosher salt
– 1 tbsp black pepper
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp smoked paprika
– ½ tsp cayenne (optional for heat)
Apply generously on both sides, then let it sit for 30–60 minutes before smoking.
How long should I smoke prime rib at low temperature?
Smoke at 225–250°F (107–121°C) for 3–4 hours per pound for medium-rare. For larger cuts (like a whole rib roast), aim for 12–16 hours (or overnight) to ensure even cooking. Use a smoker with a water pan to maintain moisture.
Can I use a pellet grill or electric smoker instead of a traditional smoker?
Yes! Pellet grills and electric smokers work well—just adjust the temperature and smoking time accordingly. For pellet grills, target 225–250°F, and for electric smokers, maintain a steady 225°F. Avoid high heat to prevent drying out the meat.
