This is one that my mother fed us when we were young, and we enjoyed it. I go by feel rather than cups and teaspoons. My children adore it when I cook it today. Give it a try and see! It takes time, but it’s worth it!
| Prep Time: | 10 mins |
| Cook Time: | 3 hrs 15 mins |
| Additional Time: | 6 hrs 10 mins |
| Total Time: | 9 hrs 35 mins |
| Servings: | 10 |
Ingredients
- 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
Instructions
- Sprinkle salt over entire roast; wrap roast in plastic wrap. Refrigerate for 4 hours to overnight.
- 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.
- 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.
- 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.
- 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.
- Preheat the oven to 500 degrees F (260 degrees C) to 550 degrees F (288 degrees C).
- 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.
- 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
| Calories | 358 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 9 g |
| Sodium | 555 mg |
| Sugars | 0 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Great cooking directions Smoke time then Sear spot on Turned out PERFECT
Instead of oven I just reversed seared it in the smoker cranked temp all the way up and let it go for about 15 minites worked great, don’t need oven. Then let it rest for about 45 before slicing it. Andy J nice recipe
Just read your comment about taking it out at around 125, then doing the sear or rising in the oven. I did this a month ago and took it out of the smoker at 140, glad I didn’t go anymore. I just let it sit for 30 minutes before cutting it because I was worried it was in too long. The juices settled nicely and it was a good medium throughout. Doing it again this weekend but will take earlier, sear on grill then let it sit for 30 minutes before serving.
I took it out of the smoker ar 119F after 3.5 hours at 255F, then into the oven at 500F for about 25 min. Until 131 F in the center of the thicker end. It was absolutely delicious.
I made it without the smoker (as I don’t have one) but all other ingredients and steps made for a delicious, very tender prime rib. I also left the bones on and cooked a little longer (about 40 min per pound)
I have done smoke cooking for years, but hadn’t ever done a prime rib until now. I also really, really like prime rib, although for my taste it must be rare (135 F or less by the time it has rested and is ready to be carved). So I thought this might be a way to make prime rib roast even better than usual, but that’s not how it turned out. I more-or-less followed the recipe EXCEPT I pulled it out of the smoker at 125 F and then seared it for only about 5 minutes so as to not overcook it. It was very good, but overall disappointing because the smoke overpowered, rather than enhanced, the “beefy” flavour. Not worth all of the effort IMHO.
I made it it was so good thank y’all Gr8 recipe
The recipe is great! Very flavorful! The first time I use my smoker, I left it in too long because I was trying work out temp issues. But it’s still juicy!
Roast came out very tender and tasty. I used a tad too much smoke I think, but that isn’t the recipes fault. I do think the pepper amount is a little too high. I think I’d cut back to maybe 1.5Tbsp next time. I love pepper and spicy foods, I just think it dominated the crust a little too much. Again, that’s a personal preference.
I don’t ever cook a rib roast beyond 125 degrees internal temperature. The 145 temp you say to cook it to would be akin to roasting it into a leather belt. Unless you like your rib roast well done, please don’t cook it to that high of an internal temp.
Great, cooked on the grill @225 ( indirect heat) until we hit 130. Turned the grill up to 500. And seared 45 sec. to a min. On all sides. It’s tough to let it stand for 20-25 minutes. Everyone was like it smells so good. And it was. Christmas dinner was a hit.
I did basically the same but pulled at 120F based on multiple recipes. 145F would be so grossly overcooked it would be ruined. That would end up at 160F. Could be a typo as the roast WILL NOT be at 145F after three hours. My 8.5lb roast took 4 hours to get to 120F in my 225F smoker. Was fantastic, med-rare. It rose to about 130F while I got the oven heated up. If anything I would go a few degrees less, definitely not higher. Good recipe with incorrect temp so 2 stars as people will ruin their meat if followed completely.
Excellent!
Excellent!
I have never attempted to cook prime rib but decided that this was the year for me to tackle it. We have an electric smoker so I followed these directions leaving it uncovered in the fridge during the prep stage. It worked perfectly! The meat was so tender and moist no one needed a knife. The taste was fantastic. Even my very picky 6-year-old grandson loved it and I thought my son-in-law was going to lick the platter. New holiday dish is on the list!
family loved it. not much talking while everyone was eating because they were too busy repeating “mmmm….keep this recipe”. I only tweaked by using sea salt and then scraping off before adding the spices.
145 is way too long for a med rare prime rib. Smoked to 120 IT, oven at 500 for 5 min or until crust is formed. Rested for 25 min, sliced and served.
I made two 7 pound roasts. Trimmed the bones off and saved the ribs for smoking later. I tied the roasts so that they were more round and even for cooking. I also poked holes into the roast and inserted whole cloves of garlic throughout. I used an electric smoker at 200 degrees and smoked with a mix of cherry and a little hickory wood for approx. 3 hours. Always use a good thermometer though. I pulled off the smoker at 115 degrees, wrapped in foil and placed into a thermal cooler till the temp got to 123 degrees. Then I reversed seared directly on a super hot gas grill for about 45 seconds on all sides to create that crispy exterior crust. This brought the temp up to about 130 degrees and after I let them rest for another 10 minutes, it sliced to perfection. Even pink from end to end with no overcooked parts. The leftovers froze well and I reheated the “prime rib steaks” on a hot gas grill for about 1 minute per side till they were just warmed up. They were almost better than the original prime rib. The grilling added more smoky goodness and the grill marks added texture.
Very easy. After browning at 500 I turned the heat down to 225 with the thermometer in and let it get to 140. I am a medium fan so it worked well
I air aged ,y 2 lb prime rib in the frig for 24 hours then salted for 1.5 hours and marinated for 4 hours. “I used hickory chips in my oster table top smoker. I cooked it for 1.5 hours then reversed seared it for 15 minutes and it came out a wonderful medium rare. Will make again!
This was amazing I made this for xmas and it was the best prime rib I ever ate. Easy to do and you can tweek the receipe if you like I did a little bit but not much and it turned out great smoked with hickory chips in my masterbuilt smoker for about 4 hours then brought in and did the reverse seer in the oven. I highly recommend this receipe.