Smoked Prime Rib
Smoked prime rib is the epitome of a show-stopping meal, perfect for any special occasion. Coated in a rich garlic and herb butter, this roast is slow-smoked to tender, melt-in-your-mouth perfection.
The process is simple, but the result is spectacular. The slow smoking, paired with the fragrant blend of rosemary, thyme, and garlic, infuses every bite with deep, savory flavors.
Whether you’re a seasoned pitmaster or new to smoking meat, this prime rib recipe guarantees a juicy, flavorful roast that will impress any guest and elevate your next celebration.
Smoked Prime Rib Ingredients
The rich, savory flavor of bone-in prime rib serves as the perfect base for this smoky masterpiece. Its marbling ensures tender, juicy bites that melt in your mouth with every slice.
Garlic and fresh thyme bring aromatic depth, while rosemary adds a fragrant, earthy note, infusing the roast with complexity. Softened butter binds the herbs and flavors, creating a silky coating that enhances the prime rib’s natural richness.
A pinch of salt and pepper to taste is all that’s needed to highlight the flavors, ensuring every bite is seasoned to perfection.
Smoked Prime Rib
This smoked prime rib is a show-stopping centerpiece, with a rich garlic and herb butter coating and a tender, melt-in-your-mouth texture. It’s a perfect dish for special occasions, creating a juicy, flavorful roast that will impress guests and elevate any meal. Below are some tips, serving suggestions, and answers to common questions to ensure your prime rib turns out perfectly every time.
Recipe Tips
- Low and Slow is Key
When smoking a prime rib, patience is essential. Cooking at a low temperature, such as 250°F, ensures the roast cooks evenly and retains moisture. Avoid rushing the process with higher temperatures, as this can dry out the meat. Slow smoking over wood chips like apple or cherry enhances the flavor with a subtle smokiness, allowing the meat to absorb those rich flavors without being overwhelmed. - Resting the Meat
After removing the prime rib from the smoker, always let it rest covered with foil for at least 15 minutes. This allows the juices to redistribute throughout the meat, ensuring every slice is as juicy and flavorful as possible. The internal temperature will continue to rise during this time, so don’t be concerned if it’s a little below your desired doneness when you remove it from the smoker. - Use an Instant-Read Thermometer
To achieve the perfect doneness, an instant-read thermometer is essential. The internal temperature of the roast should reach around 125°F for medium-rare, and 135°F for medium. Remember, the temperature will rise by about 5 degrees during the resting period, so be sure to factor that in when removing it from the smoker.
What to Serve with Smoked Prime Rib
- Garlic Mashed Potatoes
The creamy, buttery richness of garlic mashed potatoes is the perfect contrast to the smoky, juicy prime rib. The potatoes absorb the delicious pan drippings from the roast, making each bite more flavorful. A sprinkle of fresh parsley or chives adds a fresh finish, enhancing the dish’s overall appeal. - Grilled Vegetables
Complement your smoked prime rib with a side of grilled vegetables like asparagus, bell peppers, or zucchini. The slight char from the grill adds a smoky depth that ties beautifully with the prime rib’s flavor. Lightly seasoned with olive oil, salt, and pepper, these vegetables offer a fresh, healthy balance to the richness of the roast. - Caesar Salad
A crisp Caesar salad with homemade croutons and a tangy dressing provides the perfect balance to the hearty flavors of smoked prime rib. The crunchy lettuce and savory Parmesan cheese pair well with the juicy roast, offering a light and refreshing contrast to the rich main course.
FAQ
- Can I use a different wood for smoking the prime rib?
Yes, while cherry and apple wood are popular choices for their mild, sweet smoke, you can experiment with other types of wood like hickory or oak. Just be mindful that stronger woods can overpower the flavor of the meat, so it’s best to use them in moderation. - What if I don’t have a smoker? Can I cook this in the oven?
While smoking imparts a unique flavor, you can cook prime rib in the oven by roasting it at a low temperature (around 250°F) until it reaches your desired doneness. Use a meat thermometer to ensure accuracy. For a similar smoky flavor, consider using a smoked seasoning blend or liquid smoke. - How do I store leftovers?
Leftover smoked prime rib can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the meat in a low-temperature oven (around 250°F) or warm it gently in a skillet. You can also slice it thin for sandwiches or salads. - How do I know when my prime rib is cooked to the right doneness?
The best way to determine doneness is with an instant-read thermometer. For medium-rare, aim for an internal temperature of 125°F before resting. For medium, cook to 135°F. Keep in mind the temperature will rise another 5 degrees while resting.
Smoked Prime Rib
Ingredients
- 6 lb bone-in prime rib roast
- 6 tablespoons softened butter
- 2 teaspoons minced garlic
- 1 1/2 teaspoons minced thyme
- 1 1/2 teaspoons minced rosemary
- Salt and pepper to taste
Instructions
- Begin by preheating your electric smoker to 250°F. For optimal flavor, choose cherry or apple wood chips to add a subtle, fruity smokiness to the meat.
- In a bowl, combine the softened butter, minced garlic, thyme, rosemary, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Generously rub the garlic and herb butter mixture over the entire surface of the prime rib roast, ensuring an even coating. Place the roast into a disposable aluminum pan for easy cleanup.
- Transfer the prepared roast into the smoker. Cook the meat until an instant-read thermometer reaches the desired level of doneness (for medium-rare, aim for 125°F).
- Once the prime rib has reached the desired internal temperature, remove it from the smoker and cover it loosely with aluminum foil. Allow the roast to rest for 15 minutes; this will enable the meat’s juices to redistribute and the temperature to rise by another 5 degrees.
- After resting, remove the bones from the roast and slice the meat. Serve immediately, spooning the flavorful pan drippings over the slices for added richness.
Notes
Always opt for a bone-in prime rib, as it provides enhanced flavor and uses the bones as a natural roasting rack.
When purchasing your prime rib, ask your butcher for a three-bone roast, which typically weighs around 6 pounds.
