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herb butter prime rib

Herb Butter Prime Rib with Golden Potatoes

Smoked prime rib with garlic herb butter and golden potatoes cooked in the drippings. Medium-rare perfection.
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Ingredients Method Notes

Ingredients
  

For the Prime Rib:
  • 1 two-bone prime rib roast 4–5 lbs
  • 1 –2 tbsp oil vegetable or avocado
  • 3 –4 tbsp coarse steak seasoning McCormick or your favorite
Herb Butter:
  • 1 cup 2 sticks unsalted butter, softened
  • 2 tbsp fresh rosemary finely chopped
  • 2 tbsp fresh thyme finely chopped
  • 2 tbsp fresh chives sliced
  • 6 cloves garlic minced
  • 1 tsp black pepper
  • ½ tsp kosher salt
Golden Potatoes:
  • 3 lbs golden potatoes Yukon Gold, rinsed
  • 2 tbsp oil vegetable or avocado
  • 1½ tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika

Method
 

  1. Pat prime rib completely dry. Rub with 1-2 tbsp oil. Season generously all over with 3-4 tbsp steak seasoning.
  2. In bowl, mix softened butter, rosemary, thyme, chives, minced garlic, black pepper, and salt until combined.
  3. Spread herb butter all over prime rib—top, bottom, sides, between bones. Use all the butter.
  4. Rinse potatoes and cut large ones in half. Place in drip pan. Toss with 2 tbsp oil, salt, pepper, garlic powder, and paprika. Spread in even layer.
  5. Preheat smoker to 250°F with mild wood (oak, pecan, or cherry). Place potato pan in smoker. Set prime rib on rack above potatoes, bone-side down.
  6. Insert probe thermometer into thickest part of roast. Smoke at 250°F until internal temp reaches 123-125°F for medium-rare, about 2-3 hours.
  7. Remove prime rib at 123-125°F and tent loosely with foil. Rest 10-15 minutes. Internal temp will rise to 130-135°F. Check potatoes—they should be tender and crispy.
  8. Slice prime rib between bones for bone-in steaks, or remove bones and slice into ½-inch slices. Serve with herb butter drippings spooned over top and golden potatoes on the side.

Notes

Pull at 123-125°F for perfect medium-rare—carryover brings it to 130-135°F during rest. Use mild wood smoke—prime rib is delicate. Fresh herbs work best in the butter. Potatoes catch all the drippings and become incredible. Don't skip the 15-minute rest or juices will run out. A 2-bone roast feeds 4-6 people. Bone-in presentation is most impressive. Leftover prime rib makes incredible sandwiches. Store leftovers 3-4 days refrigerated.

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