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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.

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.

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

1. 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.
2. 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.
3. 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.

1. Preheat Smoker: Set the smoker to 225 degrees, and keep it at this temperature throughout the cooking process.
2. 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.
3. 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.
4. Slice and Serve: Carve and serve with your favorite sides.

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

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.

• Prime Rib Steak Sandwiches
• Ribeye Steak Tacos
• French Dip Sandwich and Homemade Au Jus

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

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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.

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