Prepare to embark on a culinary journey that will transform your dinner table into a gourmet steakhouse experience! This Smoked and Seared Prime Rib isn't just a recipe—it's a mouthwatering masterpiece that combines the deep, rich flavors of slow smoking with the irresistible, caramelized crust of high-heat searing. Whether you're a seasoned chef or a passionate home cook, this recipe promises to deliver a show-stopping centerpiece that will have your guests begging for seconds and your taste buds dancing with pure delight.
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 prime rib roast (4-6 lbs)
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp garlic powder
- Wood chips for smoking
Instructions
- Remove prime rib roast from refrigerator 2 hours before cooking to allow it to come to room temperature, ensuring even cooking.
- Prepare a dry rub by mixing kosher salt, black pepper, and garlic powder in a small bowl.
- Pat the prime rib roast completely dry with paper towels to help create a perfect crust.
- Generously coat the entire roast with the prepared dry rub, massaging the seasoning into the meat thoroughly.
- Prepare your smoker by preheating it to 225°F (107°C), using hickory or oak wood chips for rich smoky flavor.
- Place the seasoned prime rib roast on the smoker rack, fat side up, and insert a meat thermometer into the thickest part of the roast.
- Smoke the roast slowly, maintaining a consistent temperature, until the internal temperature reaches 120°F (49°C) for rare, or 130°F (54°C) for medium-rare.
- Once desired internal temperature is reached, remove the roast from the smoker and let it rest for 15-20 minutes.
- Preheat a cast-iron skillet or grill to high heat for searing.
- Quickly sear the exterior of the roast on all sides to develop a rich, dark crust, approximately 1-2 minutes per side.
- Remove from heat and let the roast rest again for 10-15 minutes before carving to allow juices to redistribute.
- Slice against the grain into desired thickness and serve immediately.
Tips
- Temperature is Key: Always use a reliable meat thermometer to ensure precise doneness and avoid overcooking.
- Room Temperature Matters: Letting the roast sit out for 2 hours before cooking ensures even heat distribution and more consistent results.
- Pat Dry for Perfect Crust: Thoroughly drying the meat with paper towels helps create that gorgeous, crispy exterior during searing.
- Wood Chip Selection: Hickory and oak provide robust flavors, but experiment with apple or cherry wood for subtle sweetness.
- Resting is Crucial: Allow the meat to rest after smoking and searing to let the juices redistribute, ensuring maximum tenderness and flavor.
- Invest in Quality: Choose a well-marbled prime rib from a trusted butcher for the best possible taste and texture.
- Low and Slow: Maintain a consistent smoker temperature around 225°F for even cooking and maximum flavor infusion.
Nutrition Facts
Calories: 343kcal
Carbohydrates: g
Protein: g
Fat: 25g
Saturated Fat: g
Cholesterol: 100mg
