📝 About This Recipe
This show-stopping centerpiece elevates the king of beef cuts with a deep, wood-fired soul and a crust of aromatic herbs. By using a low-and-slow reverse sear method in the smoker, we achieve a perfectly edge-to-edge pink medium-rare interior that melts like butter. It is the ultimate expression of American pitmaster craft, combining the elegance of a holiday roast with the rugged, campfire depth of seasoned oak smoke.
🥗 Ingredients
The Beef
- 8-10 pounds Standing Rib Roast (3-4 bones, prime grade preferred, fat cap trimmed to 1/4 inch)
- 3 tablespoons Kosher Salt (Coarse grain for dry brining)
Garlic-Herb Slather
- 1/2 cup Unsalted Butter (Softened to room temperature)
- 6 cloves Garlic (Minced into a paste)
- 2 tablespoons Fresh Rosemary (Finely chopped)
- 1 tablespoon Fresh Thyme (Finely chopped)
- 2 tablespoons Black Pepper (Coarsely cracked)
- 2 tablespoons Dijon Mustard (Acts as a binder for the crust)
Horseradish Crema
- 1 cup Sour Cream (Full fat)
- 3 tablespoons Prepared Horseradish (Drained of excess vinegar)
- 1 tablespoon Fresh Chives (Finely snipped)
- 1 teaspoon Lemon Juice (Freshly squeezed)
- 1/2 teaspoon Sea Salt (To taste)
👨🍳 Instructions
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1
Begin by 'dry brining' the roast. Generously coat all sides of the beef with kosher salt, place it on a wire rack over a baking sheet, and refrigerate uncovered for at least 12 hours (up to 24 hours) to dry the surface and season the meat deeply.
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2
Remove the roast from the refrigerator 1 hour before smoking to take the chill off. This ensures more even cooking throughout the thick muscle.
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3
Preheat your smoker to 225°F (107°C). Use a mild-to-medium wood like Oak, Pecan, or Cherry; avoid Mesquite as it can overpower the delicate flavor of the beef.
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4
In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, cracked black pepper, and Dijon mustard. Mix until it forms a thick, fragrant paste.
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5
Pat the roast dry with paper towels. Slather the garlic-herb butter all over the top and sides of the meat, creating a thick layer that will transform into a crust.
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6
Insert a meat probe into the thickest part of the roast, ensuring it is not touching the bone. Place the roast directly on the smoker grates, bone-side down.
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7
Smoke the prime rib until the internal temperature reaches 115°F (46°C) for a rare finish or 120°F (49°C) for medium-rare. This typically takes 30-40 minutes per pound.
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8
While the meat smokes, whisk together the sour cream, horseradish, chives, lemon juice, and salt in a bowl. Cover and chill until serving.
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9
Once the roast hits its target temperature, remove it from the smoker and tent it loosely with foil. Increase your smoker temperature to 450°F (232°C) or preheat a kitchen oven to the same temperature.
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10
Place the roast back into the high-heat environment for 10-15 minutes. This 'reverse sear' will crisp up the herb butter and develop a dark, flavorful mahogany crust.
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11
Remove the roast when the internal temperature reaches 130°F (54°C). Transfer to a carving board and let it rest, uncovered, for at least 30 minutes. The temperature will carry over to 135°F for a perfect medium-rare.
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12
To serve, cut the twine if the roast was tied, remove the bones by slicing along the curvature of the ribs, then slice the roast into 3/4-inch thick slabs. Serve immediately with the horseradish crema.
💡 Chef's Tips
Always use a digital leave-in thermometer; prime rib is too expensive to guess the doneness. Don't skip the resting period; cutting too early will cause all those delicious juices to run out on the board. If you don't have a smoker, you can use a charcoal grill with indirect heat and wood chunks. For the best crust, ensure the meat surface is as dry as possible before applying the butter slather. Ask your butcher to 'cut and tie' the roast—they cut the bones off and tie them back on, making carving a breeze after cooking.
🍽️ Serving Suggestions
A bold Cabernet Sauvignon or an earthy Syrah pairs beautifully with the smoke and fat. Classic buttery mashed potatoes or a decadent potato gratin. Charred balsamic Brussels sprouts or honey-glazed carrots for a touch of sweetness. Yorkshire pudding to soak up any remaining juices on the plate. A crisp wedge salad with blue cheese dressing to cut through the richness.