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Smoked Prime Rib Recipe

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4.2 from 6 reviews

This Smoked Prime Rib recipe delivers a tender, flavorful roast infused with fresh herbs and garlic, slow-cooked to perfection in a smoker. It’s ideal for special occasions and serves up to 10 people with a crispy, aromatic crust and juicy interior.

  • Total Time: 3 hours 25 minutes
  • Yield: 10 servings

Ingredients

Herb and Garlic Mixture

  • 1/3 cup olive oil
  • 3 tablespoons finely minced fresh thyme
  • 3 tablespoons finely minced fresh rosemary
  • 3 tablespoons finely minced fresh parsley
  • 15 cloves garlic, finely grated

Prime Rib and Seasoning

  • 8 pound boneless ribeye roast
  • 1 ½ tablespoons sea salt
  • 1 tablespoon black pepper
  • 3 tablespoons olive oil (for coating roast)

Instructions

  1. Preheat smoker: Set your smoker to a temperature between 225° and 235°F to prepare for low and slow smoking of the prime rib.
  2. Prepare herb mixture: In a medium bowl, mix 1/3 cup olive oil with thyme, rosemary, parsley, and garlic. Reserve one-third of this mixture to use later in the recipe.
  3. Trim fat cap: Trim any unwanted fat off the prime rib roast, leaving some fat for flavor and moisture during cooking.
  4. Coat roast with oil: Rub the roast on all sides with the remaining 3 tablespoons of olive oil to help the seasoning adhere.
  5. Season roast: Generously sprinkle sea salt and black pepper evenly on all sides, pressing the seasoning into the meat.
  6. Apply garlic and herb crust: Coat the roast thoroughly with two-thirds of the garlic and herb mixture, covering all surfaces.
  7. Place roast in smoker: Position the roast on the top rack of the smoker. Insert a digital thermometer into the center of the meat for accurate temperature monitoring.
  8. Prepare drip pan: Place an aluminum pan underneath the roast to catch drippings during the smoking process.
  9. Smoke at low temperature: Smoke the prime rib at 225° to 235°F until the internal temperature reaches 100°F, approximately 2 ½ to 3 hours.
  10. Increase temperature to finish: Raise the smoker temperature to 500°F and continue cooking until the roast reaches an internal temperature of 118° to 120°F for perfect medium-rare doneness.
  11. Rest and apply remaining crust: Remove the roast from the smoker, spread the reserved one-third garlic and herb mixture on top, and let it rest for 20 minutes to allow juices to redistribute.
  12. Slice and serve: Cut the prime rib into slices and serve with au jus and creamy horseradish sauce for a classic accompaniment.

Notes

  • Use a digital thermometer to monitor the internal temperature accurately for perfect doneness.
  • Adjust smoking times based on your roast size and smoker performance.
  • Allow resting time after smoking to keep the meat juicy and tender.
  • Serve with complementary sides like roasted vegetables or mashed potatoes.
  • Save the drippings collected in the aluminum pan to make delicious au jus.
  • Author: Monica
  • Prep Time: 25 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Smoking
  • Cuisine: American

Find it online: https://monicarecipes.com/smoked-prime-rib-recipe/