Smoked Prime Rib Roast

Smoked Prime Rib Roast
  • PREP TIME
    10 mins
  • COOK TIME
    3 hrs 15 mins
  • TOTAL TIME
    9 hrs 35 mins
  • SERVING
    10 People
  • VIEWS
    93

Indulge in the ultimate smoked prime rib experience! This recipe delivers a succulent, rosy-pink roast infused with smoky goodness. A labor of love, but the result is an unforgettable centerpiece for any special occasion. Elevate your culinary prowess with this show-stopping dish!

Ingridients

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Nutrition

  • Carbohydrate
    2 g
  • Cholesterol
    80 mg
  • Fiber
    1 g
  • Protein
    27 g
  • Saturated Fat
    9 g
  • Sodium
    555 mg
  • Sugar
    0 g
  • Fat
    26 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Gather your ingredients. (5 minutes)

Image Step 02
02 Step

Recipe View Generously sprinkle kosher salt over the entire roast. Wrap tightly in plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight. This dry brining process enhances the flavor and moisture retention. (4 hours - overnight)

Image Step 03
03 Step

Recipe View In a mixing bowl, combine olive oil, cracked black pepper, garlic powder, dried rosemary, dried thyme, onion powder, paprika, and cayenne pepper. Allow the mixture to sit for at least 1 hour to allow the flavors to meld together beautifully. (1 hour)

Image Step 04
04 Step

Recipe View Coat the prime rib roast evenly with ¾ of the prepared oil mixture, massaging it into the top and sides of the meat. Flip the roast and repeat with the remaining oil mixture. Place the seasoned roast on a plate and refrigerate for at least 1 hour, or up to 12 hours, to allow the flavors to fully penetrate the meat. (1 hour - 12 hours)

Image Step 05
05 Step

Recipe View Preheat your smoker to a consistent temperature of 225°F (110°C) to 230°F (107°C). Add hickory or pecan wood chips to the smoker box for that signature smoky flavor. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding contact with any bones. Place the roast in the smoker and cook until it reaches medium-rare doneness, approximately 3 to 3 ½ hours. For a perfectly medium-rare roast, the internal temperature should reach 130°F (54°C) when measured with an instant-read thermometer. (3 hours - 3.5 hours)

Image Step 06
06 Step

Recipe View Once the roast reaches the desired internal temperature, remove it from the smoker. Preheat your grill to its highest setting, or alternatively, preheat your oven to a scorching 500°F (260°C) to 550°F (288°C). Sear the prime rib roast on the grill or in the oven until a delectable, crispy crust forms – this reverse sear technique adds an incredible textural contrast. This should only take about 5 to 10 minutes. Allow the roast to rest, uncovered, for 10 to 15 minutes before slicing against the grain and serving. (25 minutes)

For an even deeper flavor, consider injecting the prime rib with a beef broth marinade before smoking.
Don't skip the resting period! It allows the juices to redistribute, resulting in a more tender and flavorful roast.
Experiment with different wood chips to find your favorite smoky profile. Alder, applewood, or cherry wood also work well.
Serve with horseradish sauce, au jus, or your favorite steak sauce.

Mallie Pfeffer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 31 Ratings)
Total Reviews: (4)
  • Jordi Pouros

    The reverse sear method is genius! The crust was amazing, and the inside was so tender.

  • Tom Stehr

    Definitely the best prime rib I've ever made! The flavor combination is spot on.

  • Chelsie Langosh

    I was intimidated to try prime rib, but this recipe made it easy to follow and the results were incredible.

  • Savanna Brakus

    This recipe was a game-changer! My family raved about the smoky flavor and perfectly pink center.

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