📝 About This Recipe
This show-stopping Smoked Prime Rib is the pinnacle of low-and-slow barbecue, combining the elegance of a classic holiday roast with the deep, soulful aroma of blue wood smoke. By reverse-searing the beef, we achieve a perfectly edge-to-edge pink medium-rare center protected by a savory, salt-crusted exterior. This recipe transforms the king of beef cuts into a buttery, melt-in-your-mouth masterpiece that is guaranteed to be the centerpiece of your most memorable gatherings.
🥗 Ingredients
The Roast
- 8-10 pounds Standing Rib Roast (3-4 bones, prime or choice grade, bones tied to the meat)
- 1/4 cups Dijon Mustard (used as a binder for the rub)
The Garlic-Herb Rub
- 3 tablespoons Kosher Salt (coarse grain preferred)
- 2 tablespoons Black Peppercorns (freshly cracked)
- 6 cloves Fresh Garlic (minced into a paste)
- 2 tablespoons Fresh Rosemary (finely chopped)
- 1 tablespoon Fresh Thyme (finely chopped)
- 1 tablespoon Smoked Paprika (for color and depth)
Red Wine Au Jus
- 2 cups Beef Stock (high quality or homemade)
- 1 cup Dry Red Wine (Cabernet Sauvignon or Merlot)
- 1 tablespoon Worcestershire Sauce
- 1 Shallot (finely minced)
- 2 tablespoons Cold Butter (unsalted)
👨🍳 Instructions
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1
Remove the prime rib from the refrigerator at least 2 hours before cooking to allow it to come to room temperature; this ensures even cooking throughout the large cut.
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2
Pat the roast completely dry with paper towels. Use a sharp knife to score the fat cap in a crosshatch pattern, being careful not to cut into the meat.
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3
In a small bowl, mix the kosher salt, cracked pepper, minced garlic, rosemary, thyme, and smoked paprika until well combined.
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4
Apply a thin, even layer of Dijon mustard over the entire surface of the roast to act as a binder, then generously coat with the herb rub, pressing it into the meat and the scored fat.
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5
Preheat your smoker to 225°F (107°C) using hickory or oak wood for a robust smoke profile. Ensure the smoke is 'blue' and thin, not thick and white.
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6
Place a drip pan filled with an inch of water or beef broth on the heat deflector or lower rack to catch drippings and maintain moisture in the cooking chamber.
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7
Place the prime rib on the smoker grates, bone-side down. Insert a meat probe into the thickest part of the roast, avoiding the bone.
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8
Smoke the roast until the internal temperature reaches 120°F (49°C) for a rare/medium-rare finish. This typically takes 35-45 minutes per pound.
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9
While the beef smokes, prepare the Au Jus by simmering the shallots, red wine, beef stock, and Worcestershire in a saucepan until reduced by half. Whisk in cold butter just before serving.
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10
Once the roast hits 120°F, remove it from the smoker and tent loosely with foil. Increase the smoker temperature to 450°F (232°C) or preheat a high-heat oven.
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11
Place the roast back into the high heat for 10-15 minutes, rotating once, until a dark, crispy crust forms and the internal temperature reaches 130°F (54°C).
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12
Remove the roast and let it rest on a carving board for at least 30 minutes. This is crucial for the juices to redistribute; skipping this will result in a dry roast.
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13
Snip the twine, remove the bones by sliding your knife along the curvature of the ribs, and slice the roast into thick, 3/4-inch portions.
💡 Chef's Tips
Always use a leave-in digital thermometer; with a cut this expensive, precision is your best friend. If you don't have a smoker, you can use a charcoal grill with wood chunks set for indirect heat. Don't trim too much fat; it bastes the meat as it renders, providing flavor and protection from the heat. For an even better crust, salt the roast 24 hours in advance and leave it uncovered in the fridge (Dry Brining). If you prefer medium doneness, pull the roast from the high-heat sear at 135°F-140°F.
🍽️ Serving Suggestions
Serve with a side of creamy horseradish sauce (sour cream, horseradish, lemon, and chives). Pair with a bold, tannic Cabernet Sauvignon to cut through the richness of the beef. Classic sides include garlic mashed potatoes and honey-glazed roasted carrots. Use the leftover bones to make a rich beef stock or 'dino ribs' for the cook. Crispy Yorkshire puddings are perfect for soaking up the extra red wine au jus.