Smoked Prime Rib Recipe
Food Recipes | 4th of July | Christmas | Easter | Labor Day | Main Course | Memorial Day | Smoked
This Smoked Prime Rib is flexing so hard at the cookout that a nearby Karen called the police. So much flavor going on it has to be illegal, right? Karen saw all that seasoning and got suspicious. But after the cops left, we still invited her over for a slice. And then she started screaming that the beef was “raw” and her whole family jumped into this post’s comments section.
PREP TIME
10 hrs
COOK TIME
3 hrs 30 mins
SERVINGS
6-8
Ingredients
Prime Rib
- 5 lb boneless beef ribeye roast
- 1 Tbsp salt
- 1 Tbsp pepper
- 1/2 Tbsp dried rosemary
- 1/2 Tbsp dried thyme leaves
Garlic & Horseradish Compound Butter
- 1 stick salted butter, room temp
- 1 garlic clove, minced
- 2 Tbsp prepared horseradish
- 1 Tbsp parsley, finely chopped
- 1/4 tsp pepper
COOKING INSTRUCTIONS:
Smoked Prime Rib
Prime Rib
- In a small bowl, mix together salt, pepper, rosemary, and thyme until well-combined. Coat exterior of roast completely. Double-wrap roast in plastic wrap then refrigerate overnight.
- Let roast come to room temperature for 2-3 hours prior to smoking.
- Preheat smoker to 225ºF. We used a blend of hickory and applewood for smoking. For medium rare, smoke roast until about ~110ºF.
- When roast is about 10 minutes away from hitting target temp, preheat oven to 450ºF.
- Once roast hits 110ºF, remove it from smoker, place it in a roasting pan, and reverse sear it until it hits ~120ºF. Remove it from oven (don’t tent it) and let rest 15-20 minutes (it should cook up about 5ºF). Serve in 1/2” slices topped with Garlic & Horseradish Compound Butter.
Garlic & Horseradish Compound Butter
- Combine all ingredients in a small bowl. Using a hand mixer, mix until well-combined. Transfer to plastic wrap, then wrap tightly and refrigerate until hardened and ready for use.
PAIRINGS:
Smoked Prime Rib
Syrah
Malbec
Baltic Porter
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