Smoked Prime Rib is the Rolls Royce of fancy holiday meats, and it’s easier to cook than you think.
Don’t be scared of tackling this sensational piece of beef! I promise you’re going to love my recipe for smoked prime rib with a savory herbed butter crust. And you’d better believe that it’s PERFECT medium rare on the inside, too!
Some recipe notes & tips:
- If you don’t have access to a smoker, you can absolutely do this recipe in the oven and still have fantastic results.
- as a bonus – since the prime rib rests before the final heat blast, it’s ready to carve and eat right away.
- ask your butcher for an “easy carve” prime rib, where they will cut off the bones, then tie them back on, so you’ll get all the presentation ‘wow’ without having to hack at the meat after cooking.
- The one crucial piece of equipment you’ll need to ensure a perfect medium rare is a quality meat thermometer.
6–8lb prime rib
3 sticks unsalted butter, softened
3 bunches of soft herbs (thyme, chives, oregano, parsley etc)
3 garlic cloves
- Pre heat a smoker or pellet grill to 250f. Oak and mesquite are recommended woods.
- Finely chop the herbs and crush the garlic. Place them into a bowl along with the butter and mix well to combine into a smooth seasoned butter. Reserve 1/2 cup of the butter for later.
- Pat the prime rib dry with paper towels, then place it onto a rack (this is optional but makes for easy lifting in and out of the smoker without disturbing it too much).
- Coat the prime rib in the herb butter, covering the top and sides. The coating should be about 1/8th of an inch thick.
- Place the prime rib into the smoker and close the lid. It will take about 30 minutes per pound to cook.
- Remove the prime rib from the smoker when it reaches an internal temperature of 120f.
- Rest for about 20 minutes, covered loosely with foil.
- While the roast is resting, crank the smoker to 450-500f. Melt the remaining butter in a small pan.
- Place the prime rib into the smoker and pour the remaining melted herb butter over the top. Then close the lid and cook for no more than 10 minutes to set the crust.
- Since the prime rib already rested before the final heat blast, you may slice and serve immediately.
- this recipe works with bone in or boneless prime rib – but if you’re using bone-in or a larger piece, allow for more cooking time.
- To ensure perfect medium rare you will need a quality meat thermometer.
More of a visual person? No problem! Here’s the video version of the recipe: