Smoked Prime Rib Recipe
How to cook a prime rib on a smoker. Including recipe and video tutorial on smoking the perfect prime rib for any kind of smoker, including pellet smokers. Comes with wine pairing recommendations.
Servings: 6 -8 servings
Cost: $80.00
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
A 5-pound prime rib should safely serve 6 people.
If the roast is done early, wrap in butcher paper, a towel, or foil and place into a cooler with no ice. It will act as a warmer for several hours prior to serving.
Beef Temperature Chart:
- 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
Calories: 1294kcal | Carbohydrates: 2g | Protein: 52g | Fat: 119g | Saturated Fat: 45g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 57g | Cholesterol: 229mg | Sodium: 2495mg | Potassium: 876mg | Fiber: 1g | Sugar: 1g | Vitamin A: 76IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 6mg
