Smoked Prime Rib (Standing Rib Roast) Recipe
For the ultimate special occasion meal, it doesn't get better than this impressive smoked prime rib roast! This beautiful piece of beef is smothered in a spiced garlic butter and then smoked until it transforms into the most succulent, melt-in-your-mouth tender meat.
How to Make the Best Smoked Prime Rib (Standing Rib Roast)
Smoked prime rib is the ultimate showstopper for any special occasion. This impressive beef roast, with its beautiful presentation and succulent flavor, is guaranteed to impress your guests and make them feel truly special. The combination of the fragrant garlic butter rub and the smoky undertones creates a truly unforgettable dining experience.
The key to perfectly smoked prime rib is the two-stage cooking method: starting low and slow at 225°F to develop that perfect smoke flavor and tenderness, then finishing with a high-heat reverse sear to create a gorgeous caramelized crust. The result is a stunning piece of meat that’s melt-in-your-mouth tender on the inside with a flavorful, slightly charred exterior.
Whether you’re preparing this for a holiday feast, an anniversary dinner, or simply want to treat yourself to something truly special, this smoked prime rib will not disappoint. With careful attention to internal temperature and proper resting time, you’ll have a restaurant-quality masterpiece that will have everyone asking for the recipe.
Smoked Prime Rib (Standing Rib Roast)
For the ultimate special occasion meal, it doesn't get better than this impressive smoked prime rib roast! This beautiful piece of beef is smothered in a spiced garlic butter and then smoked until it transforms into the most succulent, melt-in-your-mouth tender meat.
Ingredients
Prime Rib
Garlic Butter Rub
Instructions
Preparation
- If the rib bones are not already cut away from the meat and tied back, take a knife and cut down the rib bones to separate the bones from the meat. Keep the knife as close to the rib bones as possible. Don't completely cut through the roast—stop at the bottom of the ribs so that the ribs and meat open like a book.
- Tie several pieces of kitchen twine horizontally and vertically around the roast to secure the two pieces together.
Making the Rub
- In a mixing bowl, beat together the softened butter, garlic cloves, smoked paprika, dried rosemary, kosher salt, and black pepper until it becomes one cohesive mixture.
- Rub the butter mixture all over the prime rib, including the sides, so that it's well-covered.
Smoking
- Place the prime rib on a 225-degree F smoker with a water pan and a drip pan underneath. The roast should be fat-side up, standing on the bones. Insert a leave-in meat thermometer in the center of the roast. Close the lid.
- When the internal temperature reaches 105-110 degrees F, remove the roast from the smoker and crank up the heat to anywhere from 400-450 degrees F. Place the prime rib back on the smoker to reverse sear and form a crust. Continue to cook until it reaches 5-10 degrees under your final desired temperature.
- Pull at these temperatures for these final doneness levels: 115-120°F for rare, 125-130°F for medium rare, 135-140°F for medium, 145-150°F for medium well. For best results, don't cook above medium rare for the most juicy, tender, flavorful meat.
- Set the prime rib on a cutting board, cover with foil, and allow the meat to rest for 20-30 minutes to allow the juice to redistribute into the meat. Carve and serve.
Notes
- For best results, use a meat thermometer to ensure accurate doneness.
- The slow 225°F smoke followed by a hot reverse sear creates the perfect crust while keeping the interior tender.
- Prime rib can be smoked on an electric pellet grill, charcoal grill, or gas grill.
- Allow meat to rest after cooking—this is crucial for tender, juicy results.