Prime Rib is a favorite in our house at Christmas time. In fact, its really the only time of year that I make it. It’s expensive, time consuming, and when I’m going to spend hours on something there are other things I would rather cook. Nothing however says Christmas or New Years like a Prime Rib.
It’s worth noting that Prime Rib is also simply known as “rib roast”. The “prime” part really comes from the assumption that you’re buying a prime grade of meat. I almost never buy a prime grade cut of prime rib. Choice Rib Roast does just fine — remember, you cook something right, you season it right, you can make almost anything taste good — just look at broccoli covered in cheese.
I’ve cooked this recipe both ways — oven and smoker. While the seasoning recipe is the same, the cooking process is slightly different for each so I’ve included both. Give it a try!
This assume you’re making 4-5 Lbs. Prime Rib – which is amusing since we usually have to cook 20lbs
2 Tbsp Course ground blackpepper
1 Tbsp Sea Salt (NOT KOSHER SALT THIS IS BIGGER)
2 Tbsp Fresh Minced Garlic (Buy the big jar in water, this stuff lasts forever)
1 Tsp Dried Rosemary
1 Tsp Dried Basil
Bring meat to room temperature
Mix Seasoning well
Rub meat lightly with yellow mustard or olive oil as a binder.
Rub meat with peppercorn mixture — don’t need to do the bottom ribs if you’ve left the ribs on.
FOR OVEN (15MIN per pound + 30MIN for searing):
Preheat oven to 450 degrees
Once preheated, cook in 450 degree oven 30 minutes to sear
Reduce heat to 325 degrees and continue cooking approximately 14-15 minutes per pound, or until meat thermometer reaches desired
temperature less 5 degrees (because internal temperature will continue to rise about 5 degrees after meat is removed from the oven).
The final temperature for a rare roast will be 130, medium rare 135 and 140 for medium.
When done, place on warm platter and let stand for 10 minutes to make carving easier and to retain more juices.
FOR SMOKER (35-45MIN per pound + 30MIN for searing):
Preheat smoker to 200-225
Once smoker is up to temp and stable, put in the smoker, close lid. Your cook time is going to vary so make sure you’re watching your meat probes — and if you don’t have one, buy one. I’ve got the Thermoworks Signals, its a great unit.
Like you do with any big cut of meat you’re smoking, check it every couple of hours to ensure its not drying out. Don’t be afraid to spritz with apple cider vinegar like you would with a brisket or pork butt.
Once the temp gets to about 10-15 degrees less your desired finished temp, pull it, tent it in foil on the counter, and go crank the heat up on that smoker. We’re looking to get it between 450 and 500 — its time to sear.
Once the smoker gets to temp, go ahead and remove the foil tent, and put the meat back on. It’s highly likely the meat carried over in this process with its 30 min break off the smoker another 5 degrees — that’s ok. Put it back on, and let it go for about 30 minutes. If you have your meat probes, watch them, every meat and every smoker is a little different.
Once your meat gets to temp (less 5 degrees), pull it and let it rest. You can let it rest for as little as 15 minutes, or as long as an hour. Personally I let it rest around 45 minutes so I can finish making my sides.
No matter how you cook it, enjoy, you can’t do better than a rib roast