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Smoked Prime Rib Roast is the ultimate holiday meal, and this is truly the best way to prepare this amazing holiday roast. We put together a comprehensive guide and video on smoking the perfect Prime Rib recipe every time.
Vindulge Recipe Highlights
- This recipe works for bone-in or boneless prime rib.
- You can use any smoker, from pellet grills to offsets, for this smoked prime rib recipe.
- Season the rib roast with an herbal paste for more flavor.
Prime Rib is one of the iconic celebratory or festive holiday meals. It’s dramatic, big in flavor, and delicious. Let’s be honest, it’s also an incredibly expensive cut of meat. So you want to make sure you get it right! If you are cooking this special occasion recipe for family or friends this holiday season this is your go-to guide to ensure a memorable meal.
Table of Contents
- Vindulge Recipe Highlights
- The Process for Smoked Prime Rib
- Recipe Ingredients
- Preparing a Prime Rib for Smoking
- Prime Rib Seasoning
- How to Smoke a Prime Rib
- Slicing Rib Roast
- How Long to Smoke Prime Rib
- Frequently Asked Questions
- Expert Tips
- Prime Rib Wine Pairing
- Storage and Reheating Instructions
- Other Rib Roast Recipes
- Holiday Meal Planning Ideas
- Smoked Prime Rib Recipe
The Process for Smoked Prime Rib
The end to end process for smoked prime rib is pretty simple.
- Season the roast. We use an herb paste in this recipe.
- Smoke the roast. Smoke it low and slow until the desired finishing temperature, which for us is medium rare.
- Let the roast rest. This is key to keep the moisture.
- Slice and Serve.
Smoking meat is low and slow — low heat and a slow cooking process. So when I say “smoking” that is what I am referring to. Smoking is synonymous with barbecue, but I like to be specific in the technique. Grilling is a high heat cooking method and not to be confused with low and slow. Each has its time and place, but for me holidays are all about low and slow.
Recipe Ingredients
- Prime Rib: You can use a boneless or a bone-in prime rib or rib roast. We prefer bone-in as the bone protects the bottom of the roast.
- Olive Oil: We add a little olive oil on the outside of the rib roast as a binder for the seasoning and the herb paste.
- Seasoning: Equal parts kosher salt and coarse black pepper allow the paste to add more flavor.
- Herb Paste: Olive oil combined with fresh garlic, rosemary, thyme, and sage.
How to Select a Prime Rib
- Select the Size of Roast: When shopping for a roast for an event or party, we plan 1 pound of prime rib per person (pre-cook weight).
- What is your Budget: Having a budget can help guide where you want to find the most quality for the money. Look online if you aren’t finding what you want locally.
- Consider the Marbling: Look at the intramuscular fat. Be sure there is healthy marbling, but still a good amount of meat.
- Bone-In or Boneless: If buying bone-in, typically order the roast by number of rib bones, like a 3-bone rib roast. Bone-in has the benefit of a layer between the heat source and the meat to protect the meat while cooking.
There is no flavor difference between bone-in or boneless (so don’t let anyone tell you there is). The difference comes in presentation and having a small layer between the grill, the bones, and the rib roast.
The flavor differences are going to be defined by the quality of meat and marbling vs. whether or not your roast is boneless or bone-in.
Rating Prime Rib – USDA, Wagyu, Local
Prime Rib does not technically mean Prime graded. Prime refers to the primal cut, or the first cut that butchers make from cattle. Quality, as defined by the USDA, is the marbling quality of beef, which in turn also impacts tenderness and flavor.
In order of grade of beef quality per USDA you have Prime, Choice, and then Select.
While Prime is considered the highest quality, Choice also has tremendous flavor and is certainly not “inferior” meat. It just didn’t rise to the occasion of marbling and quality as the Prime. When you get to Select, you begin to see a difference in the meat, the fat content, and other factors. It is still worthy of smoking, but I would be sure if going down this route, consider at least a Choice cut for a smoked prime rib.
You can also buy American Wagyu, like from Snake River Farms. The marbling for American Wagyu is equal to or above Prime. American Wagyu contains even more marbling and has an amazing buttery texture that is incredible.
At some stores, you may see labels outlining the rancher, or the type of feed (grass, grain, etc.). Don’t hesitate to ask if the beef is rated, and if it isn’t, at least discuss with the butcher that you are looking for a Choice or Prime quality cut or its equivalent. Grain finishing adds marbling. Strictly grass-fed beef will tend to be leaner and with less marbling.
Finally, look closely at the labeling. In the end, it may say “Prime Rib of Beef” or “Standing Beef Rib Roast for Prime Rib” according to the USDA but not have to be derived from Prime-grade beef. So when in doubt ask the butcher.
Preparing a Prime Rib for Smoking
- Start by trimming away the excess fat cap off the outer roast if it is hanging or loose. There is plenty of marbling inside that rib roast to give flavor. Removing excess fat helps get the seasoning closer to the meat.
- After trimming the fat, pat the roast dry. It’s not uncommon for the butcher to have trimmed off the bones already from the roast (and thus it is tied together with string). Be sure when you clean it, you include this area as well. Then the seasoning begins.
- If the bones have not been removed, you can do this now, or after the cook. Simply cut along the bone slowly to separate. Tie back using butcher’s twine to keep them together.
Prime Rib Seasoning
Start with a coat of olive oil and then add kosher salt and black pepper. Sound simple? It is, and this is due to the amazing flavor you get from the fat rendering as you slowly cook the meat.
Want to add another layer of flavor? Consider a flavorful herb paste of olive oil, crushed garlic, thyme, sage, and rosemary for your Smoked Prime Rib, such as the one below.
A paste is simply a wet rub. Just blend all of the ingredients together in a food processor. It sticks easier to the meat, and when using smoke, the moisture from the paste helps the flavor adhere to the meat.
Remember to also season within that area of the bone that was removed by the butcher, and coat everywhere. Seriously, be LIBERAL with your paste and seasonings!
Double this herb paste recipe if the roast is over 5 pounds.
Side note: I don’t have the bone removed prior to cooking, instead I cut it out after it’s done cooking. This is just my preference.
How to Smoke a Prime Rib
Whether you use a pellet smoker, electric, or a wood and coal based smoker, the technique is the same for this Smoked Prime Rib recipe.
- Preheat Smoker: Set the smoker to 225 degrees, and keep it at this temperature throughout the cooking process.
- Smoke Prime Rib: Place the seasoned prime rib roast onto the smoker when it comes to temperature. No need to let the roast come to room temperature before placing it on the smoker. Smoke the roast until the internal temperature of the meat, when measured at the center, is at your desired level; I like 125 degrees for rare and 135 for medium rare.
- Rest: Once you pull the smoked prime rib roast from the smoker, tent the roast in aluminum foil and allow the meat to rest for 30 minutes. The temperature will continue to rise another 5 degrees or so and while the meat rests, the cells will reabsorb the juices as it cools keeping the sliced meat moist.
- Slice and Serve: Carve and serve with your favorite sides.
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Always use a good instant-read meat thermometer for a proper read. We love the Thermapen One for its quick and accurate read as well as the Thermoworks Smoke Unit to monitor the temperature throughout the cooking process.
Chef’s Tip: Remember, when cooking in a smoker or grill, you always cook to temperature and not time.
Slicing Rib Roast
Remove the foil and then remove the strings (if you wrapped your roast). Next, remove the bones from the prime rib roast (see video for how we do this). As much as I love the bone, I find a much more elegant (and easier) presentation without the bone. Place the roast on a cutting board and slice to the desired thickness. Serve with your favorite sides.
The great part of a Prime Rib Roast is the ability to cook the outer edges to medium while the center can be rare. So you can please a wide audience without overcooking the entire roast if some of your guests prefer a more medium-well done slice.
How Long to Smoke Prime Rib
All time ranges are based on a finished internal temperature of 130 degrees Fahrenheit. As a reminder when cooking at low temperature, the guide to when the meat is done is the internal temperature, not the exact timing.
- 225 Degrees will take roughly 40 minutes per pound
- 250 Degrees will take roughly 30 minutes per pound
- 275 Degrees will take roughly 20 minutes per pound
The following times are a rough guide for how long a prime rib will take to smoke at 225 degrees F.
- 4 Pound Prime Rib = 2.6 hours
- 6 pound Prime Rib = 4 hours
- 8 pound Prime Rib = 5.3 hours
- 10 pound Prime Rib = 6.6 hours
Chef’s Tip: Be sure to add 30 minutes of resting time to the cooking time. If your rib roast is done early, then wrap the roast in butcher paper or a towel and place into a cooler with no ice. The roast will stay warm for up to four hours.
Frequently Asked Questions
Technically Prime Rib is a beef rib roast that comes from the central part of the cow off of the spine. The movement of the cow gives this cut great marbling. It can also go by standing rib roast, beef rib roast, ribeye roast or roll, bone-in or boneless roast.
“Prime”, as it refers to the Prime Rib roast, is a reference to the primal cuts versus USDA prime rating. Primal cuts are the larger cuts after initial butchering.
There is no need to remove the bone before smoking. We like to leave them on as insulation against the heat as the rib roast smokes. When the prime rib is done and rested you can remove the bones using a good carving knife.
When buying bone-in prime rib the butcher will have removed the bones in full, or 90%, and then tie them back on with butcher twine. If the bones were removed just leave them on while it smokes. Then remove them after.
We do not recommend wrapping a rib roast while smoking. Wrapping stops the infusion of smoke flavor and prevents a nice crust, or bark, from developing. We recommend smoking throughout the process unwrapped and loosely tenting in foil when resting.
The top of the prime rib will have the fat cap. We like to smoke so the fat cap is facing up throughout the smoking process. This allows some of the fat cap to render down and through the roast.
Expert Tips
Beef Temperature Ranges
Be sure to take into consideration the carry-over cooking that happens while the steak rests. For steaks remove them 5 degrees lower than your desired temperature. For roasts remove them 10 degrees lower. The steak’s internal temperature will rise as it rests.
| Black and Blue | 100 – 120° Fahrenheit (F) | 37 – 48° Celsius (C) |
| Rare | 120 – 130° F | 48 – 54° C |
| Medium Rare | 130 – 140° F | 54 – 60° C |
| Medium | 140 – 150° F | 60 – 65° C |
| Medium Well (not recommended) | 150 – 160° F | 65 – 71° C |
| Well Done (not recommended) | 160 – 170° F | 71 – 76° C |
Prime Rib Wine Pairing
The best wine with Prime Rib is a big red such as a California Cabernet Sauvignon, Bordeaux, Merlot, or Malbec. You can read more about pairing wine with Beef Rib Roast, where we discuss all things wine and smoked prime rib.
Storage and Reheating Instructions
Prime rib will last up to five days in the refrigerator. Store in an airtight container. To reheat Prime Rib, use the following instructions.
On the Stovetop: Heat a large cast iron or stainless steel pan on the stovetop set to medium heat, and add olive oil or butter. Let warm until just about to smoke point. Add the slices and pan sear like a steak. Flip after a few minutes and sear the other side.
In the Oven: Preheat the oven to 400 degrees F. Wrap the rib roast or slices in aluminum foil. Place in the oven for 15 minutes and then serve warm.
Leftover Prime Rib Ideas
If you end up with leftover prime rib then here are a few recipes for inspiration.
Other Rib Roast Recipes
- Reverse Seared Prime Rib – You can also smoke and then sear prime rib in our reverse-seared prime rib recipe with a compound butter.
- Grilled Prime Rib – While we love the extra smoke flavor – straight up grilling is just as good. Consider grilling and adding your favorite horseradish butter.
- Smoked Beef Tenderloin – A great option for a smaller crowd. While leaner it’s still amazing smoked.
Holiday Meal Planning Ideas
Explore our entire article on holiday recipes for the grill and smoker for more holiday roast inspiration, appetizers, and cocktails. Here are some of our favorites.
- Mulled Wine Recipe
- Roasted Chestnuts Over Open Fire
- Grilled Bacon Wrapped Dates
- Duck Fat Roasted Potatoes
- Grilled Brussels Sprouts Recipe
You can also explore all of our BBQ and Smoked Recipes like our Smoked Brisket Recipe and our Smoked Pork Shoulder.
About Vindulge
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.
This post was originally published in December of 2016, and updated with new details in September 2022. The original recipe remains the same.
Smoked Prime Rib Recipe
Ingredients
For the Prime Rib:
- 5 pound Prime Rib Roast (or rib roast)
- ¼ cup extra virgin olive oil
- 2 tablespoons coarse ground black pepper
- 2 tablespoons kosher salt
For the Herb Paste:
- 3 cloves of garlic
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon fresh sage
- ¼ cup extra virgin olive oil
Instructions
For the Herb Paste:
- Place all herb paste ingredients into a food processor and pulse a few times until combined into a chunky paste. (double recipe if roast is over 5 pounds)
For the Smoked Prime Rib:
- Prep Prime Rib: If the bone has already been removed, remove the string and bone to trim excess fat off of the meat, and pat dry. Using butcher's twine, tie the bones back onto the roast. If the bone has not been removed simply remove it after cooking.
- Season Roast: Apply olive oil, and then kosher salt and black pepper generously to the rib roast. Then apply the paste. Store overnight in the refrigerator to allow the seasoning to incorporate into the meat (if possible).
- Preheat Smoker: To 225 degrees using a fruit wood like apple or cherry (oak also works well).
- Smoke Roast: Place the seasoned rib roast on the smoker, bone side down (this acts as a heat shield). Insert any Bluetooth thermometer at this time to monitor the ongoing temperature of the roast while cooking, like the Thermoworks Smoke Unit.
- Continue cooking the roast for roughly 3 1/2 hours or until the center of the meat reads 125 degrees F using an instant-read thermometer for rare. (At 225 degrees plan 40 minutes of cooking time per pound). Use an instant-read thermometer to probe in multiple areas toward the center of the cut. See notes for the temperature chart.
- Rest: Remove Prime Rib from smoker and let sit, tented in foil, for 30 minutes.
- Slice and serve.
Video
Notes
- Rare: 120-130 degrees F
- Medium Rare: 130-140 degrees F
- Medium: 140-150 degrees F
- Medium Well: 150-160 degrees F
- Well Done: 160 degrees F (and not recommended)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m thinking on trying this this Christmas for family. Based off your recipe, I’m thinking a 10 lb prime rib roast (boneless) is going to take a total of 7.15 hours smoke and rest time for medium rare at 225 degrees (135 final meat temp-if that’s the correct temp). Does that sound correct? Any other tips you can provide for this size cut? I wont be cutting it into smaller roasts, I want one big roast. I’ve never cooked a prime rib before and this will be my first try, so I’m hoping to get it right the first time. Also does outside temp affect smoke time if electric smoker is insulated? It’s cold where I live. I’ve smoked other types of meats (mainly chicken/turkey) in winter with no problems on time.
Michelle this is a great question. I would plan roughly 6 hours(ish). Internal temperature is going to be the most critical, with a 10 pound rib roast, be sure you are checking temperature in three spots consistently. Center, and a few inches from each side. The outer edges will cook faster, so if you like rare, but most like medium rare, I would pull the roast based upon how your two sides are temping. That way your center cut is rare, and your edges are medium rare. If you wait for the center to be medium rare in a roast that size your edges will be closer to medium or more. Also double or triple the herb paste for that size.
Outside temperature is going to impact the cooking time. It requires more fuel, and wind or cold will cool down the exterior of the smoker. It can ultimately slow the cook down by an hour.
If for some reason you plan for 7 hours of cook and rest time, and it is done at 5 hours, don’t stress! Make sure you have a clean cooler with no ice, you can place the rib roast wrapped in foil or a towel into the cooler (a towel you do not like :O) and it will hold in the cooler for a couple of hours pre-slice. Remember too that there will be some carry over cooking of five degrees. So if you hold in a cooler, expect the internal temperature to go up another 5 degrees. So if you like your internal temperature at 129, pull it at 124 and it will keep going to 129 in the cooler.
What do you do when someone wants their piece cooked more than others. Would you grill it or finish those pieces in over?
Jeremy,
A great question and thanks for the comment. You have two options (among many) that we leverage. The first, is that your two sides will cook faster. It is common that while the center cut is medium rare or rare, your sides will cook to medium or higher. SO you can plan to serve those sides to anyone wanting a higher cooking temp. The other option is exactly your comment. Slice and then give a quick grill or cast iron grill if inside to bring up that temp faster. The oven will take too long IMO. In the rare case you are the outlier in wanting it cooked lower, you can always keep going on your cook, temping in three places (the sides, and center) so you can keep the center cut to your liking. Hope that helps!!
I am feeding 80. I have purchased 10 5lb roasts and cut them in half to expedite the time needed to smoke. I am making a huge assumption that 20 2,5lb roasts will smoke a little faster than 10 5lb? I am using a Green Mountain Grill and a Traeger to accommodate the smoking.
John, great question. You are correct in that making the roasts smaller speeds up the cooking, plus gives you more crust! The internal heat will come up faster as the convection in the smoker doesn’t need to take as long to bring up temp the smaller roasts. Great that you have more than one smoker, if you over pack one smoker that counteracts the smaller roasts. So long as they are spaced out, you should see the cooking time happen faster.
Mary, I like the nice, simple recipe but you should put a timing estimate per pound rather than estimated total time. I’m putting the seasoning/paste recipe to use this weekend on a 15 lb bad boy in my Camp Chef.
Ted that’s a fair comment, sometimes though as you get to a rib roast that big it doesn’t always translate but we’ll definitely consider!!! Most importantly, take photos and post and tag us on the gram or on our Facebook page….15 lbs has to be a a five bone roast at least!!!!
Absolutely the best prime rib I’ve ever had. I didn’t use fresh herbs in the paste, but it was the perfect flavor profile. I did use Montreal Steak seasoning in place of salt and pepper as well. Thank you for this excellent recipe. I don’t know that I will ever be able to order prime rib again. It just won’t be as good as this.
See, you don’t need to go out anymore, go grab a good quality cut. And you made it your own with flavors you like. I hope you have yummy leftovers for sandwiches!!
We made this for Christmas and it was one of the best meals I’ve made! Making it again this Easter. Thank you.
Woot!!!!
I made this for guests on Christmas day . Having not tried this recipe in advance I was very leary about serving it to guests, (and risking ruining a $50 cut of meat). I did modify my preparation by dry brining my roast for 12 hours using a generous amount of pickling salt. That firmed up the meat nicely. I then rinsed the meat and dried it thoroughly before continuing on using the recipe as written to rub a garlic, basil, oregeno,garlic, olive oil paste on it prior to smoking with pecan chips.
It turned out to be excellent! I didn’t time it but used a temperature probe. I removed it from the smoker at 145 degrees and let it rest for about 1/2 hour before serving. It was cooked perfectly with very red meat but no bleading, (I’d call it medium rare). I will definately use this same technique and recipe in the future. Everyone seemed to enjoy as much as I did as there were only scraps left f or the dogs …
That’s so great to hear! I’m so happy everyone enjoyed the Prime Rib 🙂
Your recipe and instructions are spot on….. We smoked our 5.5 lbs of prime rib roast as per your instructions- including the herb paste. Our meal was outstanding! This was our first attempt at smoking a prime rib roast, WOW! WHAT? That meal was off the charts, Delicious! This is a recipe that we will use time and time again.
Thank you, and Merry Christmas!
That’s wonderful! So happy everyone enjoyed it! Merry Christmas to you too! 🙂
Just to clarify, the “prime” in prime rib does not come from the grade of meat. “Prime” refers to the cut coming from the primal rib section of the cow. Additionally, I would recommend you bring your roast out of the fridge about 30 to 45 minutes to help the meat come up to an even room temp prior to going on the smoker. This will help the roast cook to a nice even medium rare.
DJMC – thanks for the comment, I didn’t clarify as much on the primal section or the initial butchering of the cow, instead focusing on the clarification of the USDA systems so I updated for clarity. We also have not found getting room temperature first before smoking has been as flavorful. We definitely do that if we are roasting or cooking steaks for a sear as room temperature meat sears better, but for smoking as we noted in the piece, we like the cold meat to sweat while it comes to temperature and add more smoke flavor given liquid helps the chemical reaction. Thanks again for the primal catch and happy holidays!
I’m cooking a full rack!!! any tips? This recipe looks perfect so I’ll be trying it out on our smoker!
First, you can never have too much of the paste. So feel free to over do it! Second, key is taking the internal temperature to your liking. A lot of folk like it rare, so 120 – 125. I like 127, nice mix, let it sit covered when it is done, then slice. The ends will be more well done for those few who may like it.