Smoked Prime Rib with Herb Butter

🕒 Prep: 15 min
🔥 Cook: 5 hours
🍽 Serves: 8
★★★★★
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This Smoked Prime Rib with Herb Butter is an experience in itself. The tender, juicy roast paired with a fragrant herb butter is perfect for impressing your guests or elevating a family dinner. Whether you’re a seasoned barbecue enthusiast or a curious beginner, this recipe will guide you to a mouthwatering success.

Ingredients for Smoked Prime Rib with Herb Butter

The star of this dish is the prime rib roast. Its marbling is key to a tender, flavorful outcome. Kosher salt enhances the beef's natural flavors, while black pepper adds a mild heat. Garlic powder and onion powder contribute a savory depth, and smoked paprika gives a subtle, smoky sweetness. The unsalted butter acts as a rich base for our herb mixture. Fresh rosemary, thyme, and parsley bring a bright, aromatic finish to the dish.

Tips & Tricks

  • Let your roast reach room temperature before smoking to ensure even cooking.
  • Use a meat thermometer to monitor temperature; guessing can lead to overcooking.
  • If you don't have a smoker, a grill with indirect heat can work as an alternative.

Serving Suggestions

This smoked prime rib pairs beautifully with creamy mashed potatoes or a simple arugula salad to balance the richness. For a bit of a twist, consider serving it with a side of grilled asparagus or roasted brussels sprouts for added texture and flavor.

Frequently Asked Questions

Can I use dried herbs instead of fresh for the herb butter?
Yes, you can use dried herbs, but reduce the quantity to one-third as dried herbs are more potent.
What if I prefer my prime rib more well-done?
Cook the roast until the internal temperature reaches 140°F for medium or 150°F for medium-well.
How do I store leftovers?
Wrap any leftovers tightly in aluminum foil and store in the fridge for up to three days. Reheat gently in the oven to avoid drying out.

Smoked Prime Rib with Herb Butter Recipe Walkthrough

Start by preheating your smoker to 225°F. This low and slow cooking method will infuse the roast with a deep smoky flavor. In the meantime, grab a small bowl and mix together the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. This dry rub will form a crust that locks in the meat's juices.

Next, rub the prime rib roast generously with the spice mixture. Make sure every side is well covered — this is where the flavor really gets in. Place the seasoned roast directly on the smoker rack. Let it cook for approximately 4-5 hours, aiming for an internal temperature of 130°F if you prefer medium-rare.

While the roast is doing its thing in the smoker, prepare your herb butter. In the last hour of smoking, mix the softened butter with chopped rosemary, thyme, and parsley. This will be the finishing touch that ties everything together.

Once the roast reaches your desired temperature, remove it from the smoker and let it rest for about 20 minutes. This resting period allows the juices to redistribute, making each slice tender and juicy. Just before serving, spread the herb butter over the top of the roast, letting it melt and seep into every nook and cranny.

Why You'll Love This Recipe

  • Effortlessly creates a restaurant-quality dish at home.
  • The smoky flavor is perfectly balanced by fresh herbs.
  • Simple steps with a big wow factor.
  • Perfect for special occasions or a weekend treat.

Ingredients

1 whole prime rib roast (about 6-8 lbs)
1/4 cup kosher salt
1/4 cup black pepper
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1/2 cup unsalted butter, softened
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped

Step-by-step Instructions

1. Preheat your smoker to 225°F.
2. In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
3. Rub the prime rib roast generously with the spice mixture, ensuring all sides are covered.
4. Place the roast directly on the smoker rack and cook for approximately 4-5 hours, or until the internal temperature reaches 130°F for medium-rare.
5. In the last hour of smoking, prepare the herb butter by mixing softened butter with chopped rosemary, thyme, and parsley.
6. Once the prime rib is done, remove it from the smoker and let it rest for 20 minutes.
7. Just before serving, spread the herb butter over the top of the roast, allowing it to melt and enhance the flavors.

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