If you’re searching for a show-stopping centerpiece that radiates mouthwatering flavors and tender juiciness, this Smoked Prime Rib Recipe is exactly what your dinner table needs. Imagine a perfectly smoked ribeye roast, enveloped in a fragrant garlic and herb crust, slowly cooked to a melt-in-your-mouth tenderness that’s bursting with smoky depth. Whether you’re aiming to impress guests or simply indulge in a comforting feast, this recipe transforms an 8-pound boneless prime rib into a culinary masterpiece that’s as rewarding to make as it is to eat.

Ingredients You’ll Need

The image shows a chunk of raw red meat with white fat marbling on a white plate on the right side. Next to it on the left, there is another white plate filled with fresh green herbs including thyme, rosemary, and parsley, along with several peeled white garlic cloves. Above this plate, there are three small clear glass bowls arranged in a row containing yellow olive oil, black pepper, and white salt. The background is a white marbled surface that shines slightly under the light. Photo taken with an iphone --ar 4:5 --v 7

These ingredients come together to create a simple yet extraordinary flavor profile. Each element plays a vital role: the fresh herbs add aromatic brightness, garlic delivers depth, olive oil ensures moisture and crispness, and the salt and pepper bring the perfect seasoning balance.

Olive oil: 1/3 cup plus 3 tablespoons of quality extra virgin olive oil to keep the roast moist and help the herb crust stick.
Fresh thyme: 3 tablespoons finely minced, offering a subtle earthiness that complements the beef.
Fresh rosemary: 3 tablespoons finely minced, lending a piney aroma that intensifies as the meat smokes.
Fresh parsley: 3 tablespoons finely minced, adding a fresh, slightly peppery note to brighten the crust.
Garlic: 15 finely grated cloves, the star flavor that infuses the meat with savory goodness.
Boneless ribeye roast: 8 pounds, the prime cut that promises rich marbling and tender slices.
Sea salt: 1 ½ tablespoons to enhance the natural beef flavors and create a savory crust.
Black pepper: 1 tablespoon freshly ground to add a gentle bite that pairs perfectly with the smoke.

How to Make Smoked Prime Rib Recipe

Step 1: Preparing Your Smoker

Start by preheating your smoker to a steady temperature between 225° and 235°. This gentle heat ensures the prime rib cooks slowly, allowing the smoke to infuse every tender fiber of the meat without drying it out. Achieving the right temperature is essential for that perfect balance of smokiness and succulence.

Step 2: Crafting the Garlic and Herb Crust

In a medium bowl, mix 1/3 cup olive oil with the minced thyme, rosemary, parsley, and grated garlic. This fragrant blend forms the flavorful crust that will coat your prime rib, sealing in moisture while delivering an herbaceous punch. Be sure to reserve 1/3 of this mixture for a finishing touch later.

Step 3: Prepping the Rib Roast

Carefully trim away any unwanted fat from the fat cap, but don’t remove it all. A modest layer of fat is crucial because it melts during cooking, basting the meat and enhancing the final taste. Once trimmed, rub the roast with 3 tablespoons of olive oil to help the seasonings stick better.

Step 4: Seasoning the Meat

Generously sprinkle sea salt and black pepper over the entire surface of the roast. Don’t be shy here; the salt will amplify the robust beef flavor, and pressing it in with your hands helps the seasoning permeate better. Next, thoroughly coat the roast with 2/3 of your prepared garlic and herb mixture, ensuring every inch is covered to create that irresistible crust.

Step 5: Smoking the Prime Rib

Place the seasoned roast on the top rack inside your smoker and, if you have one, insert a digital thermometer into the center. Position an aluminum pan underneath to catch all those flavorful drippings. Smoke the roast slowly between 225° and 235° until the internal temperature reaches 100°, which usually takes about 2 and a half to 3 hours. This low and slow approach locks in moisture while developing a deep smoke flavor.

Step 6: Finishing with High Heat

Once that gentle smoke phase is done, crank your smoker’s heat up to 500°. This high temperature sears the outside, giving you a crispy, caramelized crust. Continue cooking until the internal temperature hits about 118° to 120°, which is perfect for a tender, medium-rare finish.

Step 7: Resting and Final Touch

Remove the roast from the smoker and generously spread the remaining 1/3 of your garlic and herb crust over the surface. Let the prime rib rest for about 20 minutes — this resting period lets the juices redistribute, ensuring every slice is juicy and tender.

How to Serve Smoked Prime Rib Recipe

The image shows two thick slices of roasted beef with a reddish-pink center and a seasoned, browned crust on the outside, placed on a black slate board on top of a white marbled surface. The beef is seasoned with visible black and green herbs. Around the beef are three roasted garlic bulbs with golden brown tops and a sprig of green rosemary. Behind the slices, there is a clear glass bottle filled with dark brown sauce. The whole setting is well lit, showing the texture and juiciness of the beef clearly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your smoked prime rib, consider simple garnishes like freshly chopped parsley or a light drizzle of pan jus made from the drippings. These add a pop of color and a subtle freshness that balances the richness beautifully.

Side Dishes

Classic sides such as creamy horseradish sauce and buttery mashed potatoes pair wonderfully with the smoky, herb-crusted prime rib. You can also add roasted seasonal vegetables or a crisp green salad to cut through the richness and round out the meal.

Creative Ways to Present

For a fun twist, slice the prime rib thin and serve it on toasted baguette slices with horseradish aioli for elegant appetizers. Or arrange thick slices alongside a variety of mustards and pickled vegetables to create a build-your-own-smoked prime rib sandwich station for your guests.

Make Ahead and Storage

Storing Leftovers

After enjoying your feast, wrap any leftover smoked prime rib tightly in foil or plastic wrap and store it in the refrigerator. Properly stored, it will stay fresh for 3 to 4 days, perfect for next-day sandwiches or quick reheats.

Freezing

If you want to stretch this delicious experience further, freeze your leftover prime rib by placing it in an airtight container or freezer bag. Label it clearly and use it within 2 to 3 months for the best texture and flavor retention.

Reheating

To reheat, gently warm the slices in a low oven (about 250°) wrapped in foil to maintain moisture. Alternatively, gently steam or use a covered skillet to avoid drying out the succulent meat. Avoid microwaving if possible, as it can toughen the texture.

FAQs

Can I use bone-in prime rib for this Smoked Prime Rib Recipe?

Absolutely! Bone-in prime rib adds even more flavor and moisture as the bone conducts heat, but the cooking times may be slightly longer. Just be sure to monitor the internal temperature closely for perfect doneness.

What type of wood should I use for smoking?

Fruitwoods like apple or cherry complement beef beautifully with a mild, sweet smoke. Hickory or oak are stronger and work well if you enjoy a more pronounced smoky flavor and don’t mind a bold taste profile.

Is it necessary to trim the fat cap?

Trimming is important to remove any thick, hard fat that won’t render down during cooking. However, leaving a thin layer is crucial as it bastes the meat from the top and adds wonderful flavor and juiciness.

Can I prepare the herb and garlic crust in advance?

Yes! The herb and garlic mixture can be made a day ahead and stored in the refrigerator. This can even help the flavors meld more deeply, making the crust even more aromatic when applied.

How do I know when the prime rib is done?

A reliable meat thermometer is your best friend here. For medium-rare, you’re aiming for an internal temperature between 118° and 120° after the high heat sear and resting period. Carryover cooking will finish bringing the meat to perfection.

Final Thoughts

Trust me, once you experience the incredible depth of flavor and tenderness that this Smoked Prime Rib Recipe delivers, it will become a treasured favorite for special occasions or whenever you want to treat yourself. The combination of smoky aroma, garlic-herb crust, and perfectly cooked beef is simply unbeatable. So fire up your smoker, gather your ingredients, and get ready to impress with a prime rib that’s full of heart and flavor.