This smoked prime rib recipe is easy to make, ultra-flavorful, and always makes an impression! It’s based on my dad’s method, but with lots of tips and tricks so you get perfect results every single time. It’s perfect paired with my Best Mashed Potatoes , Sautéed Green Beans , and my Mushroom Cream Sauce .
My dad liked to smoke a prime rib roast for special occasions and holidays. I was always in charge of making the garlic herb paste to flavor the roast. And he always did the cooking.
Watch How To Make Smoked Prime Rib
We didn’t have meat probes and leave-in thermometers, so I always remember him being a bit stressed about getting it just right.
These days, it’s much easier to make sure you get perfect results every single time, and I’ve added all my tips and tricks below to make sure you get the best prime rib every time.
One thing I’ve added to his smoked prime rib method is to reverse sear at the end. And I think you’re going to love the added flavor this brings to the herb crust.
Ingredients & Substitutions
- Prime rib – prime grade bone-in prime rib or standing rib roast is what you’re looking for, but choice grade also works (I tested both). Costco prime rib will give you great results, but nothing beats the flavor of grass-fed if you can find (and afford!) it. Prime grade gives you more marbling and flavor, but choice is still very good and a better price too.
- Herbs – rosemary and thyme are the combination I’ve landed on over the years. We used to add a bit of sage, but we all like it better without it. Fresh herbs are a must here because we’re going all out with a special cut of meat.
- Garlic – again, freshly minced garlic is a must; there is no time for jarred garlic! I’ll get off my soapbox, but the flavor is very harsh, and fresh garlic is worth it for your special occasion.
- Olive oil – just enough to mix with the garlic and herbs for a spreadable paste. You’ll find my butter variation in the recipe notes below.
- Kosher salt & black pepper – kosher salt is key, do not substitute table salt because it will be salty.
How to make this recipe step by step
Step 1: Remove the herbs from their stems, then finely mince them.
Step 2: Mix the herbs with garlic, olive oil, kosher sea salt , and pepper into a paste. You’ll also find my butter variation listed below in the recipe card.
Spread the herb paste evenly over all the meat sides of the prime rib. Then set the prime rib on a rack on a baking sheet. If you have the time, allow the roast to come up to room temperature for 1-2 hours for more even cooking. There’s also the option of adding more kosher sea salt and allowing the flavors to sink in overnight, listed in the recipe.
Use a meat probe or a thermometer (like Meater) and smoke the prime rib on a pellet grill at 225ºF until it reaches 100 to 110°F for a medium-rare finish (about 3-4 hours).
Step 3 : Turn up the heat on your smoker grill to 450°F, and sear all sides of the entire roast until it reaches within 10ºF your desired temperature.
Pay attention during this step to avoid flare-ups when searing the fat side down.
Step 4: When your roast is within 10° of your desired temperature, remove it from the smoker, cover it with aluminum foil, and let it rest until it reaches your desired temperature.
When your roast is ready, carve away the prime rib bones.
Step 5: Then slice it about 3/4 inch thick and serve immediately. Collect any extra juices to add to the optional gravy listed in the recipe unless you’re choosing a sauce below.
Beef Internal Temperature Guide
- Rare – 125ºF most of the meat will be red with a little pink around the edges.
- Medium rare – 135ºF looks like the prime rib pictured here with a good amount of red in the center, turning to pink, then brown near the edges.
- Medium – 145ºF has just a bit of red in the center but is mostly light pink with brown edges.
- Medium well – 150ºF barely a hint of pink in the center and mostly brown throughout.
Ways to serve this
- Serve this smoked prime rib sliced with my Mushroom Cream Sauce , Garlic Cream Sauce , or Mustard Cream Sauce for the ultimate ‘all-out’ meal. Or follow my optional gravy recipe with the herb drippings listed in the recipe.
- Start your holiday or celebration with my Antipasto Platter and Cranberry Kombucha Mocktails .
- Pick a potato: Crispy Rosemary Potatoes – Best Mashed Potato – Mashed Sweet Potatoes or even Mashed Cauliflower .
- Add a veggie: Sautéed Green Beans , Roasted Broccoli – Honey Glazed Carrots – or Roasted Brussels Sprouts .
- Pick a salad in addition for large parties: Apple Spinach Salad – Roasted Pear Spinach Salad – or Spinach Salad with Bacon Dressing .
- Save room for dessert: Paleo Chocolate Cake – Death by Chocolate – Peanut Butter Cheesecake Brownies – or pass around some of my Paleo Twix Bars for a small dessert.
An 8-10 pound prime rib roast will take 3-4 hours to smoke, not including a reverse sear time and rest time.
Yes, a boneless prime rib (aka a ribeye roast) can be smoked just like a prime rib, but it will cook faster.
Storing leftovers
- To store – Place any leftover prime rib in an airtight container in the fridge for up to 4 days.
- Make ahead – This roast needs to be cooked and served immediately, but you can spread the herb paste the day before, cover it tightly, and let the flavors absorb before cooking it the next day.
- Reheating – If I know I’m going to have leftover prime rib, I don’t slice the whole roast. I stored the remaining piece of roast in the fridge, then when I want to reheat it, I place the whole thing in a baking dish with a few tablespoons of water and cover it tightly with foil. Place it in the oven at 300°F and heat for about 20 minutes until the roast is hot. The outer edges of your leftover prime rib will be well done, but the center will be medium, and it all comes out juicy this way when reheated.
- To freeze – Place any leftover prime rib in an airtight container and freeze for up to 1 month. Defrost in the fridge overnight, then reheat as directed above.
Tips & Tricks
- For the best prime rib cooking experience, I recommend a meat probe or a Meater thermometer that I absolutely love. It connects to your phone, and you know exactly where you are at all times while cooking your prime rib, and it takes all the guesswork out of it with perfect results every single time.
- It really does make a difference to let the prime rib sit overnight in the fridge with the garlic herb paste because the salt has time to soak in and deepen the flavor. Also allowing it to come up to room temperature for 1-2 hours will allow for more even cooking but isn’t absolutely necessary because you’re smoking at a low temperature.
- A sharp knife for carving the prime rib makes your life much easier!
- You want to figure on 1 pound of prime rib per person for bone-in roasts. This makes it easy to know you have enough! This 8-pound prime rib roast will feed 10, especially with multiple side dishes and dessert. But it doesn’t hurt to plan on it feeding 8 with a few leftovers, hopefully!
- Normally, I would lean towards gravy not being ‘special’ enough for prime rib. However, once you add the prime rib juices and the pan drippings, it’s really exceptional. For an extra rich gravy, use the butter variation in the recipe notes. The butter drippings in the pan bottom get smoked, resulting in an incredible gravy.
- Hickory, mesquite, and oak pellets all work for smoking prime rib, and Traeger’s blend is also really good.
- On my final recipe test the wind picked up right when I was searing the prime rib which made it trickier to avoid flareups. I ended up placing the roast back on the rack over the sheet pan to finish the last 5ºF. If you do this the drippings and fat in the pan will burn/smoke and won’t be usable for the gravy so be sure to drain them off first if you’re using them!
More Holiday Roast Recipe Inspiration
- Ribeye Roast
- Beef Tenderloin
- Pork Loin Roast
- Pork Tenderloin
- Pork Sirloin Roast
INGREDIENTS1x2x3x
- 8 pound prime rib roast
- 1/4 cup fresh rosemary - stems removed and minced
- 2 tbsp fresh thyme - stems removed and minced
- 1/4 cup minced garlic - fresh not jarred
- 3 tbsp extra virgin olive oil - or butter, see notes
- 1 tbsp kosher salt - see notes, do not substitute table salt!
- 2 tsp black pepper
INSTRUCTIONS
- Start by removing the herbs from the stems, then finally mince them.
- Mix the herbs with garlic, olive oil, kosher sea salt, and pepper into a paste.
- Spread the herb paste evenly over all sides of the prime rib. Cover and refrigerate overnight if you have time, and use the amount of salt listed in the notes.
- Remove the prime rib from the refrigerator, and set it on a rack on a baking sheet. If you have time, let the roast come up to room temperature for 1-2 hours for more even cooking. Preheat your smoker to 225ºF.
- Use a meat probe or a thermometer like Meater, and smoke the prime rib on a pellet grill at 225ºF until it reaches 100 to 110°F, about 3-4 hours. This depends greatly on the outdoor temperature/wind/etc.
- Remove the roast from the grill and bring it inside. Then turn the heat up on your smoker grill to 450°F. When it comes to temperature, sear all sides of the entire roast. Pay attention during this step to avoid flare-ups when searing the fat side down. Searing takes about 20-30 minutes.
- When your roast is within 10° of your desired temperature, remove it from the smoker, cover it with aluminum foil, and allow the roast to rest 20-30 minutes while it comes up to your desired temperature.
- When your roast is ready, carve away the prime rib bones. Then slice it about 3/4 inch thick and serve immediately. Collect any extra juices to add to the optional gravy listed in the recipe notes unless you’re choosing a sauce recipe.
NOTES
Beef Temperature Guide
- Rare – 125ºF most of the meat will be red with a little pink around the edges.
- Medium rare – 135ºF looks like the prime rib pictured here with a good amount of red in the center, turning to pink, then brown near the edges.
- Medium – 145ºF has just a bit of red in the center but is mostly light pink with brown edges.
- Medium well – 150ºF barely a hint of pink in the center and mostly brown throughout.
nutrition facts
Smoked Prime Rib
Ingredients
- 8 pound prime rib roast
- 1/4 cup fresh rosemary stems removed and minced
- 2 tbsp fresh thyme stems removed and minced
- 1/4 cup minced garlic fresh not jarred
- 3 tbsp extra virgin olive oil or butter, see notes
- 1 tbsp kosher salt see notes, do not substitute table salt!
- 2 tsp black pepper
Instructions
- Start by removing the herbs from the stems, then finally mince them.
- Mix the herbs with garlic, olive oil, kosher sea salt, and pepper into a paste.
- Spread the herb paste evenly over all sides of the prime rib. Cover and refrigerate overnight if you have time, and use the amount of salt listed in the notes.
- Remove the prime rib from the refrigerator, and set it on a rack on a baking sheet. If you have time, let the roast come up to room temperature for 1-2 hours for more even cooking. Preheat your smoker to 225ºF.
- Use a meat probe or a thermometer like Meater, and smoke the prime rib on a pellet grill at 225ºF until it reaches 100 to 110°F, about 3-4 hours. This depends greatly on the outdoor temperature/wind/etc.
- Remove the roast from the grill and bring it inside. Then turn the heat up on your smoker grill to 450°F. When it comes to temperature, sear all sides of the entire roast. Pay attention during this step to avoid flare-ups when searing the fat side down. Searing takes about 20-30 minutes.
- When your roast is within 10° of your desired temperature, remove it from the smoker, cover it with aluminum foil, and allow the roast to rest 20-30 minutes while it comes up to your desired temperature.
- When your roast is ready, carve away the prime rib bones. Then slice it about 3/4 inch thick and serve immediately. Collect any extra juices to add to the optional gravy listed in the recipe notes unless you’re choosing a sauce recipe.
Notes
Beef Temperature Guide
- Rare – 125ºF most of the meat will be red with a little pink around the edges.
- Medium rare – 135ºF looks like the prime rib pictured here with a good amount of red in the center, turning to pink, then brown near the edges.
- Medium – 145ºF has just a bit of red in the center but is mostly light pink with brown edges.
- Medium well – 150ºF barely a hint of pink in the center and mostly brown throughout.
Nutrition
The recipe Smoked Prime Rib appeared first on Get Inspired Everyday! on December 21, 2025
https://getinspiredeveryday.com/food/smoked-prime-rib/
