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Smoke Prime Rib with a Herb Crusted Garlic Butter

Smoke Prime Rib with Herb Crusted Garlic Butter Bliss

Experience unforgettable flavor with this Smoke Prime Rib with a Herb Crusted Garlic Butter, perfect for any gathering.
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Prep Time 1 hour 30 minutes
Cook Time 5 hours
Resting Time 30 minutes
Total Time 7 hours
Servings: 12 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Prime Rib
  • 10-14 lbs Whole bone-in prime rib roast Purchase from a reputable butcher for the best quality.
  • 2-3 tablespoons Coarse kosher salt Enhances the meat's natural flavor.
  • 1 tablespoon Cracked black pepper Freshly cracked is best for flavor.
  • 1 tablespoon Smoked paprika Imparts a rich, smoky flavor.
  • 1 tablespoon Garlic powder Consider using fresh garlic for more intensity.
  • 1 tablespoon Onion powder Swap with finely minced onion if desired.
  • 1 teaspoon Dried thyme Fresh thyme is an excellent alternative.
  • 1 teaspoon Dried rosemary Fresh offers extra vibrancy.
For the Garlic Herb Butter
  • 1 cup Softened butter Ensure it’s softened for easy application.
  • 8-10 cloves Garlic Feel free to add more for that garlicky punch.
  • 2 tablespoons Fresh rosemary Fresh is preferred to dried.
  • 2 tablespoons Fresh thyme Contributes delightful herbal notes.
  • 1 tablespoon Fresh parsley Can be omitted if needed.
  • 2 tablespoons Dijon mustard Helps the butter adhere.
  • 1 zest Lemon Skip if you don't have any.
  • 1 teaspoon Kosher salt Adjust as desired.
  • 1 teaspoon Black pepper Season to taste.
For the Au Jus
  • 2 cups Beef broth Low sodium preferred.
  • 1 large Onion Quartered, use yellow or white onions.
  • 2-3 pieces Carrots Chopped, optional addition.
  • 2 stalks Celery Chopped, optional to omit.
  • 6 cloves Smashed garlic Infuses flavor into the au jus.
  • 2 sprigs Fresh rosemary Adds aromatic touch.
  • 4 sprigs Fresh thyme Enhances broth flavor.
  • 1-2 pieces Bay leaves Remove before serving.
  • 1 teaspoon Worcestershire sauce Optional for umami richness.
  • ½ cup Red wine Optional, substitute with additional beef broth.

Equipment

  • Smoker
  • Meat thermometer
  • mixing bowl
  • saucepan
  • Drip Pan

Method
 

Step-by-Step Instructions
  1. Remove the prime rib from the refrigerator 1-2 hours prior to cooking, allowing it to come to room temperature. Pat the roast dry with paper towels, then generously coat it with a dry rub made of coarse kosher salt, cracked black pepper, smoked paprika, garlic powder, onion powder, dried thyme, and dried rosemary.
  2. If the fat cap is particularly thick, carefully score it by cutting diagonal lines across the surface without reaching the meat.
  3. In a mixing bowl, combine the softened butter, minced garlic, chopped fresh rosemary, thyme, parsley, Dijon mustard, and lemon zest. Mix thoroughly until uniform.
  4. Generously apply the garlic herb butter over the entire surface of the prime rib, paying special attention to the scored fat cap.
  5. Preheat your smoker to 225°F, choosing hickory, oak, or cherry wood. Prepare a drip pan filled with beef broth and aromatics.
  6. Once the smoker is ready, place the coated prime rib above the drip pan and insert a meat thermometer into the thickest part. Smoke for 3-5 hours.
  7. Tent the prime rib with foil and increase the smoker temperature to 450-500°F. Sear for about 8-12 minutes.
  8. Allow the prime rib to rest for 20-30 minutes, tented with foil.
  9. Strain the contents of your drip pan into a saucepan and bring to a simmer, allowing it to reduce.
  10. When ready to serve, slice against the grain into thick slices and spoon warm au jus over the meat.

Nutrition

Serving: 4ouncesCalories: 350kcalCarbohydrates: 2gProtein: 28gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 500mgVitamin A: 5IUCalcium: 1mgIron: 15mg

Notes

Use high-quality ingredients for the best flavor. Let the prime rib rest adequately before slicing for juicy results.

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