17 December, 2025
Prime Rib Roast – Easy
Posted in : Beef on by : MikeZ
Easy Smoked Prime Rib
A succulent roast with a garlic herb and mustard crust, smoked at 275°F to perfection. A taste delight to every lover of Prime Rib.Difficulty: Easy
Servings 6
Equipment
- Medium Mixing Bowl
- Rack and Baking Pan Optional for Oven Roasting
INGREDIENTS
Prime Rib:
- 1 4-5 lb Prime Rib roast
- 2 Tbsp. Kosher Salt - (optional for dry brine)
- 1 Tbsp. Black Pepper
- 1 Tbsp. Garlic Powder
- 1 Tbsp. Onion Powder
Crust:
- 3 Tbsp. Olive Oil
- 2 tbsp. Dijon Mustard
- 6 cloves Garlic - minced
- 1 Tbsp. Fresh Rosemary - chopped
- 1 Tbsp. Fresh Thyme - chopped
- 2 Tbsp. Fresh Chives - sliced
- 1 tsp Smoked Paprika
- ½ tsp Black Pepper
Garlic Parmesan Sauce:
- 3 Tbsp. Unsalted Butter
- 5 cloves Garlic Minced
- 1 cup Heavy Cream
- ¾ cup Parmesan Cheese - grated
- 1 tsp. Black Pepper
- ½ tsp. Salt
INSTRUCTIONS
- Prep: Pat the roast rib dry and season all sides generously with kosher salt. Place uncovered in refrigerator overnight. Pat dry again before seasoning.
- Preheat smoker (oven) to 275°F with Oak, Hickory, or Cherry wood.
Season
- Use Black Pepper, Garlic Powder, and Onion Powder all over.
- Allow to reach room temperature (20-30 minutes).
- Mix EVOO, Dijon Mustard, Garlic, Rosemary, Thyme, Chives, Smoked Paprika, and Black Pepper into a thick paste. Coat completely, pressing firmly to adhere.
Smoke
- Place prime rib, fat cap up, on smoker grate with meat thermometer inserted into thickest part, avoiding bone.
- Allow to reach 128°F for medium-rare and 135°F for medium, approximately 2-3 hours (30-40 minutes per pound). The surface crust should change to a dark, aromatic bark. A boneless roast might take only 90-120 minutes at 275°F compared to 2-2.5 hours for bone-in prime rib of the same weight.
Sauce
- Melt Butter over medium heat, add finely minced Garlic and cook 30 seconds until aeromatic.
- Add Heavy Cream, simmer 2 minutes, then reduce heat and blend in Parmesan until smooth. Season with pepper and salt. Keep warm.
- Rest
- Remove the roast from smoker at your desired temp, tent loosely with foil, and rest 10 minutes. Slice against the grain and serve with warm Garlic Parmesan sauce
Notes
Dry brining overnight is recommended but opptional for deeper flavor and better bark development.
Oven Cooking: Roast the Prime Rib in the oven using the same method as above but omit the wood for smoking.
Pull roast at 135°F for medium. A slight carryover will move the roast to medium well at 140°F during rest.
Oak and hickory provide traditional smoke flavor while cherry adds sweeter notes that complement herbs.
Garlic Parmesan sauce can be made ahead and reheated gently.
Store leftover prime rib in airtight container in refrigerator for up to 3 days.
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