Smoked Prime Rib Roast

The best smoked prime rib roast you'll ever have, perfectly pink from edge to edge. It takes some time but is well worth the effort. You can also smoke the meat on a grill with hickory or pecan wood. Turn the grill up to the highest temperature to do the reverse sear. Use 1/2 teaspoon salt per pound of roast for salting.


Recipes · Main Dishes · Roast Recipes


Prep Time: 10 mins
Cook Time: 3 hrs 15 mins
Total Time: 9 hrs 35 mins
Additional Time: 6 hrs 10 mins
Servings: 10

Ingredients

Ingredients List

  • 2 ½ teaspoons kosher salt

  • 1 (5 pound) prime rib roast, bones removed

  • 5 tablespoons olive oil

  • 2 tablespoons cracked black pepper

  • 2 teaspoons garlic powder

  • 2 teaspoons dried rosemary

  • 2 teaspoons dried thyme

  • 1 teaspoon onion powder

  • 1 teaspoon paprika

  • ½ teaspoon cayenne pepper


Directions

  1. Sprinkle salt over entire roast; wrap roast in plastic wrap. Refrigerate for 4 hours to overnight.

  2. Combine olive oil, black pepper, garlic powder, rosemary, thyme, onion powder, paprika, and cayenne pepper in a bowl. Set aside for flavors to blend, about 1 hour.

  3. Pour 3/4 of the oil mixture over roast; massage into the top and sides of meat. Flip roast; pour remaining oil mixture over roast and massage. Place roast on a plate and refrigerate for at least 1 hour or up to 12 hours.

  4. Preheat the smoker to 225 degrees F (110 degrees C) to 230 degrees F (107 degrees C). Add hickory or pecan wood chips to the smoker.

  5. Insert an oven-safe meat thermometer into the thickest part of roast. Place roast into the smoker and cook until internal temperature reaches 145 degrees F (63 degrees C), 3 to 3 1/2 hours.

  6. Preheat the oven to 500 degrees F (260 degrees C) to 550 degrees F (288 degrees C).

  7. Bake roast in the preheated oven until crust is crunchy, producing a reverse sear, 15 to 20 minutes. Allow roast to rest for 10 to 15 minutes before slicing.

Cook's Notes:

Do not use a roasting pan and a V-shaped rack. Doing so will block the airflow around the lower third of the meat resulting in undercooked meat and a soggy crust. If you want to save the juices for an au jus, place a pan on a lower shelf or place a flat roasting rack on top of the roasting pan.

If your guests prefer a more well-done slice, heat some beef broth in a frying pan to boiling, reduce heat to a simmer, and place the slice of roast in the pan for about 30 seconds; flip and cook for another 30 seconds. But you will lose the gorgeous pink color.


Nutrition Facts (per serving)

Nutrition Facts
358 Calories
26g Fat
2g Carbs
27g Protein


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