Prime rib is one of the best and most tasty dishes ever to be served to family and friends. I love baking them with my papa on Christmas eve. Your guests will be amazed by the smoked prime rib roast at your upcoming special event.
By utilizing beef tallow as a binder, we’re going to take it to the next level and fool everyone into thinking it has been dry-aged! At your next gathering, serve this smoked prime rib dish and become the BBQ superstar everyone will be talking about.
Let us get in-depth into how to smoke a prime rib and how you can prepare a splendid prime rib to surprise everyone!
What is a Prime Rib?
It’s technically a beef rib roast from the center of the cow, away from the spine. This cut has excellent marbling because of the movement of the cow. It has several names, including
- Beef Rib
- Roast Prime Rib
- Standing Rib Roast
- Ribeye Roast or Roll
- Bone-In or Boneless Roast
“Prime” is a reference to the primal cuts vs the USDA prime classification. Primal cuts are the bigger slices that remain after the initial butchering.
How to Choose a Prime Rib
Choose the Roast’s Size: We budget 1 pound of meat per person when purchasing a roast for a gathering or party (pre-cook weight).
Your financial situation: Having a budget might help you decide where to look for the best value. If you can’t locate what you’re looking for locally, try online.
Take a look at the marbling: Look at the fat inside the muscles. Make sure there is sufficient flesh and healthy marbling.
Bone: Whether ordering bone-in or boneless, you should normally purchase the roast based on the number of rib bones, such as a 3-bone rib roast.
The layer that exists between the heat source and the meat when it is bone-in benefits the meat during cooking. Don’t believe anyone who says there is a taste difference between bone-in and boneless meat.
The presentation and adding a thin layer between the grill, the bones, and the rib roast make a difference. Whether your roast has bone-in or boneless, the quality of the flesh and marbling will determine the flavor changes. Additionally, ordering prime rib online makes it simple to have it delivered to you in time for dinner.
How to Prepare a Prime Rib
If the outer roast’s fat cap is hanging or loose, start by cutting it off. The rib roast has a lot of flavor-enhancing marbling. It aids in bringing flavor closer to the meat by reducing extra fat.
Once the fat has been removed, pat the roast dry. It’s not unusual for the butcher to have previously removed the roast’s bones (and thus it is tied together with string).
Take care to clean this area as well as you clean it. The seasoning then starts. You can do this now or after the cook if the bones have not been taken out. Simply make a gradual incision along the bone to separate it. Use butcher’s twine to tie back and secure them together.
Advanced Rib Seasoning
Olive oil should be applied first, followed by salt and pepper. Sound easy? It is, and the reason for this is the incredible taste that comes from the fat rendering while the meat is cooked gently.
Do you want to add more flavor? For your smoked prime rib, think about using a fragrant herb paste, like the one below, made with olive oil, smashed garlic, thyme, sage, and rosemary.
Simply put, a paste is a wet rub. Simply combine all the ingredients in a food processor. When employing smoke, the moisture from the paste helps the flavor attach to the meat and makes it stickier. Do not forget to season the entire bone, even the portion the butcher removed.
Seriously, though, use a LOT of seasonings and paste! The day before or the day of cooking, you can prepare the roast by seasoning it. If the roast weighs more than 5 pounds, double this amount for herb paste. As a side note, I remove the bone myself after the meat has finished cooking rather than having it removed before.
Just my own choice.
Smoking a Prime Rib
The method for making this smoked prime rib dish is the same whether you use an electric, wood, or pellet smoker. On the Big Green Egg, a prime rib with a herb crust.
Start the fire in the smoker. The important thing is to maintain a temperature of 225 degrees in the cooking chamber during the whole cooking time.
When the smoker reaches the proper temperature, place the prime rib roast that has been seasoned. I use the refrigerator to do this.
Although the lower temperature actually imparts more smoke flavor than a roast that has been at for some time at room temperature, the more excellent meat will warm as it cooks when smoked. It sweats when it transitions from being cold to being heated, and that moisture enhances the flavor of the smoke.
Smoke the roast for the proper amount of time I choose 125 degrees for rare and 135 for medium rare until the internal temperature of the meat, as measured in the middle, reaches the desired level.
After removing the smoked prime rib roast from the smoker, tent it with foil and give it 30 minutes to rest. The temperature will increase by another 5 or so degrees as the meat rests, and as it cools, the cells will reabsorb the fluids, keeping the slices wet.
Serve your favorite sides with the carving. For an accurate reading on a cut like this, always use an excellent quick-read digital meat thermometer.
We like using the Thermapen One for its swift and precise readings and the Thermoworks Smoke Unit to keep track of the temperature while cooking.
- Always cook to temperature rather than the time when using a smoker or grill.
- Rib Roast Sliced
- Take off the foil first, then the strings (if you wrapped your roast).
- The prime rib roast’s bones should then be removed.
- Even while I adore the bone, I think a presentation without it is far more attractive (and simpler).
- Slice the roast to the appropriate thickness on a cutting board.
- Serve on a plate with your preferred sides.
- A dish of slices of rare, smoked prime rib.
- For a simple cut, use a big slicer knife.
The beautiful thing about a prime rib roast is that the center can be cooked to rare while the outside may be cooked to medium. If some of your guests want a med-well-done piece, you may satisfy a large audience without overcooking the entire roast.
How Much Prime Rib Per Person?
There are two methods for figuring out how much prime rib to purchase. To start, it’s wise to estimate that each rib will feed around two people. With some leftovers, the roast in these pictures only contained two ribs, which was the ideal amount for my family of four.
Therefore, a 7-rib prime rib roast might satisfy the appetites of 14 ravenous individuals. The second piece of advice is to estimate that a boneless roast will weigh around 1 pound per person and a bone-in prime rib roast would weigh about 1.25 pounds per person.
No Bones Or Bones?
The bones in a prime rib roast are not necessary for taste, unlike portions of meat that are braised in liquid, such as a chuck roast or a pig shoulder. However, they also have another function.
As a heat barrier that slows the cooking process, the rib bones contribute to a more delicious and tender roast. Additionally, the rib meat is unbelievably tasty. You can decide to save these for yourself and simply serve the sliced prime rib to your guests.
If your prime rib had bones, the butcher would have either left them connected or would have sliced them away from the roast but tied them together with kitchen twine. If the ribs are still connected, you have two options: cut them off before cooking and tie them off with kitchen twine, or do it after they’ve finished cooking.
Prime Rib Cooking Time:
When preparing a prime rib roast, preparation is essential. The recipe calls for a number of time-consuming processes, which you must factor in. The salted roast should be exposed to the refrigerator’s air for 1 to 8 hours.
The smoking time for the roast is around 30 minutes per pound. Depending on the roast’s initial internal temperature, the temperature of the surrounding air, and how consistently the temperature is maintained inside the grill, this time might vary greatly.
After smoking and before reverse sear, let 30 minutes for first rest. The final sear will take 20 to 30 minutes. The last 10-15 minutes are required for a break.
How Long is a Prime Rib Smoked?
The completed interior temperature is set at 130 degrees Fahrenheit for all time periods.
As a reminder, the internal temperature of the meat, not the precise duration, determines when it is finished while cooking at a low temperature.
- It will take around 40 minutes for each pound to reach 225 degrees.
- It will take 250 degrees for around 30 minutes for each pound.
- It will take around 20 minutes for each pound to reach 275 degrees.
- The prime rib will smoke at 225 degrees F for about the following amounts of time.
- 2.6 hours for a 4-pound prime rib.
- 4 hours for a 6-pound prime rib
- 8 lbs. of prime rib equals 5.3 hours
- 10 pounds 6.6 hours for a prime rib.
Remember to double the cooking time by 30 to account for resting.
The rib roast should be wrapped in butcher paper or a towel and placed in a refrigerator without ice if it is finished early. Up to four hours will pass while the roast remains heated. Regrettable holiday ham You should occasionally switch things up.
With this ultimate Smoked Prime Rib recipe and instructions, you can be the hero this holiday season and amaze your friends and family.
TEMPERATURE CHART FOR BEEF
Always cook beef until it reaches the desired internal temperature.
|Cool, Bright Red, Center
|120 – 130°F
|Warm Red Center, mostly Pink
|130 – 140°F
|140 – 150°F
|Mostly Brown, Pink Centre
|150 – 160°F
|160 – 210°F
How Should I Serve Prime Rib?
When eating prime rib, some standard condiments are a must.
Horseradish is the earliest of them. That little spice, indeed, is the one potent enough to cleanse your sinuses. I adore it.
The most common option is creamy horseradish, but you may also choose just plain raw horseradish (very strong). Wonderful with great flavors is the second MUST (thin gravy that accompanies meat). The simplest method is to purchase a packet, much like a packet of gravy, and make it that way. It tastes excellent and you will always have plenty for everyone. Easily located in the gravy section at your neighborhood supermarket.
How About the Side Dishes?
Potatoes in a roux!
Nothing complements prime rib like some rich, flavorful mashed potatoes.
A fantastic recipe for Herb Garlic Mashed Potatoes from Cooking With Bliss would go fantastically with this smoked prime rib.
Hope this article has helped you to prepare an amazing prime rib for your family and friends. Let us know in the comment section what your thoughts are about this recipe. And if you have tried it with your family.
Until then, Enjoy!