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smoked prime rib

Smoked Prime Rib with Garlic Herb Crust & Chimichurri

Smoked prime rib with a garlic herb crust made from fresh rosemary, thyme, garlic paste, and Dijon mustard, smoked at 250°F to 125°F medium-rare, and served with bright chimichurri sauce.
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Prep Time 15 minutes
Cook Time 4 hours
Resting Time 10 minutes
Total Time 4 hours 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: American, BBQ
Ingredients Equipment Method Notes

Ingredients
  

Prime Rib & Garlic Herb Paste
  • 1 bone-in prime rib roast 4-6 lbs
  • 4-5 cloves garlic minced into a paste
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh thyme chopped
  • 2 tbsp olive oil
  • 2 tbsp kosher salt
  • 2 tbsp coarse black pepper
  • 1 tsp smoked paprika
  • 1 tsp granulated garlic
  • 1 tsp Dijon mustard optional
Chimichurri Sauce
  • 1 cup fresh parsley finely chopped
  • 3 cloves garlic minced
  • 2 tbsp red wine vinegar
  • 0.5 cup olive oil
  • 1 tsp red pepper flakes
  • Salt + black pepper to taste
  • Juice of 1/2 lemon

Equipment

  • Smoker
  • Instant-Read Thermometer
  • Probe Thermometer
  • Cutting board and carving knife

Method
 

  1. Mix all herb paste ingredients together. Slather the prime rib on all sides. Let sit 1-2 hours at room temperature or overnight in the fridge.
  2. Smoke at 250°F with oak or pecan wood. Place directly on grates. Cook until internal temperature reaches 125°F.
  3. Rest for 10 minutes. Carryover cooking brings the internal temperature to 130-135°F (medium-rare).
  4. Combine parsley, garlic, red wine vinegar, olive oil, red pepper flakes, salt, pepper, and lemon juice. Let sit 15-30 minutes.
  5. Slice the prime rib. Spoon chimichurri generously over each slice and serve.

Notes

Pull at 125°F: Carryover cooking adds 5-10°F during the rest period. Pulling at 130°F will push into medium.
Hand chop the chimichurri: A food processor turns it into bitter green paste. Hand chopping gives visible herb texture.
Oak or pecan wood: Medium smoke that complements the herb crust. Avoid mesquite on long cooks.

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