Smoked Prime Rib Roast Recipe
There is no better way to celebrate than with a mouthwatering Smoked Prime Rib Roast! This classic cut of meat is tender and juicy with amazing smoked beef flavor in every bite.
Prep Time1 hour hr 15 minutes mins
Cook Time3 hours hrs 30 minutes mins
Resting Time30 minutes mins
Total Time5 hours hrs 15 minutes mins
Course: Dinner
Cuisine: American
Servings: 8 servings
Calories: 972kcal
- 5 pound boneless prime rib roast
- ½ cup olive oil
- 2 Tablespoons kosher salt
- 4 garlic cloves, minced
- 1 Tablespoon fresh rosemary, chopped
- 1 Tablespoon fresh thyme, chopped
- 1 Tablespoons black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon mustard powder
Rub prime rib roast all over with olive oil. Combine salt, garlic, pepper, rosemary, thyme, smoked paprika, and mustard in a medium bowl. Sprinkle evenly over the meat, rubbing it on to stick if necessary. Let meat sit out at room temperature for 1 hour before smoking.
When ready to smoke, heat smoker to 225°F. Place the seasoned prime rib on clean grates and close the lid.
Smoke the prime rib for about 3 ½ hours or until it reaches an internal temperature of 125°F for medium-rare. The rule of thumb is roughly 30-40 minutes per pound, depending on your preference for doneness and whether the roast is bone-in or boneless. You want to pull your roast from the heat when it is 5 degrees F from your target temp since the temperature of the meat will continue to rise by about five degrees while it rests.
This is optional, but if you want an even crustier crust, you can remove the roast from the smoker and sear it on all sides in a hot cast iron pan with a little olive oil over medium-high heat for 2 minutes per side. I usually skip it, but it does give a nice finish.
Let the roast rest for 30 minutes before slicing. Serve with horseradish sauce.
- Wood pellets: We used hickory, but apple, cherry, and oak are all good choices for beef.
- Degrees of Doneness:
- Rare: 120-125 degrees F.
- Medium-Rare: 125-135 degrees F.
- Medium: 135-145 degrees F.
- Well-done: 145 degrees +.
- Storage: Keep any uneaten meat in the fridge in an airtight container for up to 2 days.
Calories: 972kcal | Carbohydrates: 1g | Protein: 39g | Fat: 89g | Saturated Fat: 33g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 43g | Cholesterol: 171mg | Sodium: 1871mg | Potassium: 657mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 176IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 4mg