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easy smoked prime rib

Easy Smoked Prime Rib

Prime rib coated in garlic herb olive oil mustard crust, smoked at 275°F to perfect medium doneness, served with creamy garlic Parmesan sauce.
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Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Prime Rib:
  • 1 4-5 lb prime rib roast
  • 2 tbsp kosher salt for optional dry brine
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
Garlic Herb Olive Oil Mustard 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 grated Parmesan cheese
  • 1 tsp black pepper
  • ½ tsp salt

Method
 

  1. Optional but recommended: Pat prime rib dry and season all sides generously with kosher salt. Place uncovered in refrigerator overnight. Pat dry again before seasoning.
  2. Season roast with black pepper, garlic powder, and onion powder on all surfaces. Let sit at room temperature 20-30 minutes.
  3. Mix olive oil, Dijon mustard, minced garlic, rosemary, thyme, chives, smoked paprika, and black pepper into thick paste. Coat entire roast with garlic herb crust, pressing firmly to adhere.
  4. Preheat smoker to 275°F with oak, hickory, or cherry wood. Place prime rib fat cap up on smoker grate with meat thermometer inserted into thickest part, avoiding bone.
  5. Smoke undisturbed until internal temperature reaches 135°F for medium or 128°F for medium-rare, approximately 2-3 hours. Crust should develop into dark aromatic bark.
  6. While roast smokes, melt butter over medium heat, add garlic and cook 1 minute. Add heavy cream, simmer 2 minutes, then reduce heat and stir in Parmesan until smooth. Season with pepper and salt. Keep warm.
  7. Remove prime rib from smoker at target temperature, tent loosely with foil, and rest 10 minutes. Slice ½ inch thick against the grain and serve with warm garlic Parmesan sauce.

Notes

Dry brining overnight is recommended for deeper flavor and better bark development but can be skipped if short on time. Pull roast at 135°F for medium with slight carryover to 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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