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A slice of smoked prime rib roast on a plate with salad and duchess potatoes.
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5 from 1 vote

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 15 minutes
Cook Time3 hours 30 minutes
Resting Time30 minutes
Total Time5 hours 15 minutes
Course: Dinner
Cuisine: American
Servings: 8 servings
Author: Amy Nash

Ingredients

  • 5 pound boneless prime rib roast
  • 1/2 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

Instructions

  • 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.
    5 pound boneless prime rib roast, 1/2 cup olive oil, 2 Tablespoons kosher salt, 4 garlic cloves, 1 Tablespoon fresh rosemary, 1 Tablespoon fresh thyme, 1 Tablespoons black pepper, 1 teaspoon smoked paprika, 1 teaspoon mustard powder
  • 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 1/2 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°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.

Notes

  • Wood pellets: We used hickory, but apple, cherry, and oak are all good choices for beef.
  • Degrees of Doneness:
    • Rare: 120-125°F.
    • Medium-Rare: 125-135°F.
    • Medium: 135-145°F.
    • Well-done: 145°+.
  • Storage: Keep any uneaten meat in the fridge in an airtight container for up to 2 days. 

Nutrition

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

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