Smoked Prime Rib Roast -

Smoked Prime Rib is a company worthy meal! This prime rib roast (aka standing rib roast) is slow-smoked for flavor and then seared to create a delicious exterior crust.

5 from 4 votes

Smoked Prime Rib Roast

Smoked Prime Rib is a company worthy meal! This prime rib roast (aka standing rib roast) is slow-smoked for flavor and then seared to create a delicious exterior crust.

Prep Time15

Cook Time5

Refrigeration Time4

Total Time9 15

Course: Main Course

Cuisine: American

Keyword: beef, prime rib, smoked, standing rib roast

Servings: servings

Calories: 914kcal

Author: David

Ingredients

¼ cup olive oil
2 Tbsp kosher salt
2 Tbsp black pepper
1 Tbsp chopped fresh rosemary
2 tsp garlic powder
2 tsp dried thyme
1 tsp onion powder
1 tsp smoked paprika
8-10 pound beef ribeye roast aka prime rib roast or standing rib roast
wood chunks or chips for smoking
{garnish} chopped parsley or fresh rosemary sprigs

Instructions

If necessary, trim off any excess fat on the roast, leaving ~¼” of fat cap around outside.
Using a small bowl, whisk together the olive oil and seasonings. Rub this mixture evenly over all surfaces of the roast.
Cover roast with plastic wrap and refrigerate for at least 4 hours or overnight.
Remove roast from refrigerator ~45 minutes before you put it on the grill. (Note: This is a great time to go ahead and prepare grill. If using wood chips, this is a great time to soak them in water – I recommend using wood chunks for smoking, though. See comments in post!)
Prepare grill for indirect cooking and preheat grill to 225°F using oak or apple wood chunks or chips.
Insert probe-style meat thermometer into the thickest part of the roast without touching any bones.
Place roast in smoker, rib bones down.
Smoke for 2-6 hours, or until internal temperature reaches 120°F. (Note: The time range varies significantly based on the size of your roast. Plan on ~40 minutes/pound for a medium roast.)
Carefully remove roast to a cutting board and cover with foil. Let roast rest for 20-30 minutes. (Note: Leave probe in roast as it will be used again when searing.)
While roast is resting, prepare the grill/smoker for direct grilling and heat to 425°F.
Place roast on grill until temperature reaches 130°F (rare), 135°F (medium-rare) or 140°F (medium). This will only take a couple of minutes, so keep a close watch on the temperature!
Remove roast back to cutting board and let rest at least 15 minutes before carving.
Using a sharp knife, carve roast in between the ribs. (For thinner slices, remove ribs before carving.)
Garnish with chopped parsley or fresh rosemary sprigs before serving.

Notes

Sometimes a prime rib roast will be cut and tied up with butcher twine when you purchase it. If so, leave the twine on the roast while smoking and just cut it off before serving.

Nutrition