Smoked Garlic Butter Prime Rib
A Bold and Flavorful Centerpiece for Any Occasion
Impress your guests with this Smoked Garlic Butter Prime Rib, a tender and juicy roast infused with rich garlic herb butter and slow-smoked to perfection. This show-stopping main course delivers incredible depth of flavor while remaining surprisingly simple to prepare. Perfect for holidays, celebrations, or a special weekend dinner.
PREP TIME: 20 minutes
COOK TIME: 3 hours
COURSE: Main Course
CUISINE: American
SERVINGS: 8 servings
EQUIPMENT:
- Smoker (pellet, charcoal, or electric)
- Meat thermometer (instant-read or probe)
- Small mixing bowl
- Sharp knife
- Cutting board
- Aluminum foil
INGREDIENTS:
- 1 (5–7 pound) bone-in prime rib roast
- 3 tablespoons olive oil
- 1/4 cup unsalted butter, softened
- 5 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon coarse kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon smoked paprika
INSTRUCTIONS
Step 1: Prepare the Prime Rib
- Remove the prime rib from the refrigerator at least 1 hour before cooking to bring it to room temperature.
- Preheat your smoker to 225°F.
- Pat the roast dry with paper towels and rub it all over with olive oil.
Step 2: Make the Garlic Butter
- In a small mixing bowl, combine softened butter, minced garlic, rosemary, thyme, smoked paprika, salt, and black pepper.
- Mix until well blended.
- Spread the garlic butter mixture evenly over the entire surface of the prime rib.
Step 3: Smoke the Prime Rib
- Place the prime rib directly on the smoker grate, fat side up.
- Insert a meat thermometer into the thickest part of the roast.
- Smoke until the internal temperature reaches 120°F for rare, 130°F for medium-rare, or 135°F for medium (approximately 3 hours depending on size).
Step 4: Rest and Serve
- Remove the roast from the smoker and loosely tent it with aluminum foil.
- Allow it to rest for 20–30 minutes; the internal temperature will rise slightly as it rests.
- Slice against the grain and serve warm.
TIPS:
- Use oak, hickory, or cherry wood for a rich, balanced smoke flavor.
- A reverse sear over high heat for 5–10 minutes after smoking can create a crispier crust if desired.
- Letting the roast come to room temperature before smoking ensures more even cooking.
KEYWORD: Smoked Garlic Butter Prime Rib, Smoked Prime Rib, Holiday Roast
