Description
Learn how to make the perfect smoked prime rib with a garlic herb crust, slow-cooked to juicy perfection and finished with a delicious crust for rich, bold flavor.
Ingredients
Main Ingredients
1/3 cup olive oil
3 tablespoons fresh thyme, finely minced
3 tablespoons fresh rosemary, finely minced
3 tablespoons fresh parsley, finely minced
15 cloves garlic, finely grated
8-pound boneless ribeye roast
1 1/2 tablespoons sea salt
1 tablespoon black pepper
3 tablespoons olive oil
Equipment
Smoker
Medium-sized bowl
Digital thermometer
Aluminum pan
Instructions
Preheat smoker to 225°–235°F.
In a medium bowl, mix the 1/3 cup olive oil with thyme, rosemary, parsley, and garlic. Reserve 1/3 of the mixture for later.
Trim excess fat from the roast, leaving some for flavor.
Rub the roast with the remaining 3 tablespoons olive oil.
Season all sides generously with sea salt and black pepper.
Coat the roast with 2/3 of the garlic-herb mixture, covering all surfaces.
Place the roast on the top rack of the smoker and insert a digital thermometer into the center.
Set an aluminum pan beneath the roast to catch drippings.
Smoke for 2.5–3 hours, or until the internal temperature reaches 100°F.
Increase smoker temperature to 500°F and cook until the internal temperature reaches 118°–120°F.
Remove from smoker, spread the reserved garlic-herb mixture over the roast, and let it rest 20 minutes.
Slice and serve with au jus or creamy horseradish sauce.
Notes
Keep some fat on the roast for the best flavor and moisture.
Resting the roast for 20 minutes is essential for juicy slices.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Dinner, Holiday, Main Course, Beef
- Method: Smoking
- Cuisine: American
