Smoked Prime Rib Recipe (2024)

Prime rib is a show-stopping roast best reserved for special meals. While an expensive cut, smoked prime rib easily delivers the finest, most flavorful beef if cooked properly. The key is taking it low and slow.

We use a reverse sear technique: gentle smoking to cook the interior perfectly, followed by searing to develop an incredible crust. The result - incredibly tender, edge-to-edge pink meat infused with subtle smoky essence. Far better than any prime rib from an oven.

Follow our guide to maker this special-occasion roast into your new go-to wow factor meal for guests. We walk you through every step to achieve prime rib perfection with zero stress or guesswork. Get ready for the best prime rib - ever.

• Butcher twine - Use it to tie the roast into a uniform shape, or to tie the bones back onto the roast.
• Remote probe thermometer - Remotely monitors the internal temperature of the roast and your smoker so you don't have to keep checking on it.
• Thermapen instant-read meat thermometer - Use it to spot-check and verify the internal temperature.
• Sheet pan + rack - For seasoning the roast.
• Wood chunks or pellets - Oak is my favorite for beef, but pecan and hickory are also great.
• Slicing knife

Choosing the Best Rib Roast

While called "prime rib", the name refers to the primal cut rather than a USDA Prime grade. You can use Prime grade for maximum tenderness and flavor, but Choice grade also produces excellent results at a lower cost. Premium prime rib roasts can be purchased online from Snake River Farms. Your local butcher and Costco are also great options.

The terminology for this cut can be confusing. The rib roast is also known as standing rib roast or prime rib roast. When sliced, it becomes ribeye steaks, which may be boneless, bone-in, or tomahawk-style with the long bone still attached.

I recommend buying a boneless roast. The bones don't add flavor, may cause uneven cooking, get in the way of seasoning, prevent searing all surfaces, and you still pay for their weight. Boneless is easier to carve and serve. If you can only find bone-in, ask your butcher to remove them or do it yourself and smoke the bones separately for bonus flavor.

Figure about 1-pound of uncooked rib roast per person, to provide a nice thick slice per person and enough for the amazing leftovers.

A variation on the Cooking Method

Cooking rib roast sous vide first (usually for 24 hours) and then finishing it in the smoker is another great option for perfect results. Get the recipe forSmoked Sous Vide Prime Rib.

The Best Wood for Smoking Prime Rib

Hickory and oak woods work well for adding subtle smoke that compliments prime rib's rich flavor. Post oak provides a sweeter, balanced smoke. Hickory brings a classic smokehouse taste. You can also try adding in some fruitwood like apple. For light smokiness, use 2-3 chunks over the coals, more if you prefer. Wood chunks may require ordering online, but are widely available.

The key is choosing a wood that provides a kiss of smoke without overwhelming the meat. We want just enough smoke presence to complement the delicious beefiness of prime rib. Strong mesquite smoke for example may cover that flavor instead of enhancing. Test out small amounts of different smoking woods to find the right level of smoky accent for your preferences.

Learn more about choosing the best woods for smoking meat.

Temperatures and Times

For ultimate tenderness and flavor, target an interior temperature of 130-134°F after resting. This delivers a reddish-pink medium-rare from edge to edge. Resist overcooking, as higher temperatures quickly dry out the meat.

Monitor temperature closely with a leave-in thermometer. Allow for carryover cooking of around 10° F by pulling it off heat slightly under the final target temp.

The approximate cook time for a 7-pound roast: 3 to 4 hours (25 to 30 minutes per pound)

Tips & Keys to Perfect Smoked Prime Rib

• Select the highest-grade prime rib you can afford for premium tenderness and flavor.
• Season very generously with 1 teaspoon of Diamond kosher salt per pound of meat. Apply 24-48 hours in advance so it fully penetrates. This is key for ideal texture and taste.
• Allow roast to temper before cooking by sitting out 2-3 hours to prevent uneven cooking.
• Use a leave-in remote meat thermometer and cook indirectly to temp not time. Pull at 120°F for med-rare.
• Never skip the 30-minute rest for juiciness and texture.
• Have your butcher trim and tie the roast for you to simplify the prep work.
• Slice against the grain for the most tender bites.

A Sauce to Bring It Together

Creamy horseradish is a wonderful cool contrast with a slight kick, au jus is classic with prime rib and can be made while your roast is in the smoker. It often includes the drippings, but I personally would omit them to give a non-smoke contrast to the meat. If you removed the rib bones, you could roast them and make homemade beef stock with them to use for the au jus or a red wine sauce. A rich bearnaise sauce is also wonderful with beef.

Perfect Sides to Serve with it

• Creamy Scalloped Potatoes
• Tender Green Beans
• Yorkshire Pudding
• Creamy Mashed Potatoes
• Grilled Broccolini

And if you have leftover prime rib, it is perfect in steak sandwiches the next day.

FAQs

Wine and Beer Pairings

Go big and bold with a wine pairing for this one. A hearty "big red" wine (like a Cabernet Sauvignon or Malbec) or a flavorful beer (like a Belgian brown or Flemish red) will complement the roast wonderfully.

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