Imagine hosting a gathering where the centerpiece of your table is a beautifully smoked prime rib, its rich aroma filling the air and tantalizing your guests' taste buds. This "Smoked Prime Rib with Garlic Herb Compound Butter" is not just a dish; it’s an experience that will elevate any occasion. With its perfectly tender, juicy meat and a luscious layer of herb-infused butter, this recipe promises to impress even the most discerning palates. Are you ready to become the star of your next dinner party? Dive into our detailed guide and unlock the secrets to achieving smoky perfection!
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 prime rib roast (5-7 pounds)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 cup unsalted butter, softened
Instructions
- Remove prime rib roast from refrigerator 2 hours before cooking to allow it to come to room temperature, ensuring even cooking.
- Prepare your smoker by preheating to 225°F (107°C), using hickory or oak wood chips for a rich, smoky flavor.
- Pat the prime rib roast completely dry with paper towels to help create a perfect exterior crust.
- In a small bowl, mix olive oil, salt, black pepper, minced garlic, chopped rosemary, and chopped thyme to create a robust herb rub.
- Generously coat the entire roast with the herb mixture, massaging the seasonings into the meat's surface.
- For the compound butter, blend softened butter with additional minced garlic, rosemary, and thyme in a separate bowl. Set aside.
- Place the prime rib roast bone-side down on the smoker rack, fat cap facing up to help self-baste the meat.
- Insert a meat thermometer into the thickest part of the roast, avoiding bone contact.
- Smoke the roast until internal temperature reaches 125°F (52°C) for medium-rare, approximately 3 hours.
- During the last 30 minutes of smoking, begin basting the roast with the prepared garlic herb compound butter.
- Once desired temperature is reached, remove roast from smoker and let rest for 20-30 minutes, tented with aluminum foil.
- Before serving, spread additional compound butter over the warm roast to enhance flavor and moisture.
- Slice against the grain and serve immediately, offering extra compound butter on the side for guests.
Tips
- Bring to Room Temperature: Always allow your prime rib roast to sit at room temperature for at least 2 hours before cooking. This step ensures even cooking throughout the meat.
- Choose the Right Wood: For the best smoky flavor, opt for hickory or oak wood chips in your smoker. These woods complement the richness of the beef beautifully.
- Create a Crust: Pat the roast dry with paper towels before seasoning. A dry surface helps create a delicious crust during smoking.
- Massage the Rub: Don’t be shy! Generously coat the roast with the herb rub and massage it into the meat. This enhances flavor and ensures the seasoning adheres well.
- Monitor the Temperature: Use a reliable meat thermometer to check the internal temperature. For medium-rare, aim for 125°F (52°C).
- Baste for Extra Flavor: During the last 30 minutes of smoking, baste the roast with the garlic herb compound butter to add an extra layer of flavor and moisture.
- Resting is Key: After smoking, let the roast rest for 20-30 minutes under aluminum foil. This allows the juices to redistribute, ensuring a juicy and tender slice.
- Slice Against the Grain: To achieve the most tender bites, always slice the roast against the grain. This technique breaks up the muscle fibers, making it easier to chew.
- Serve with Extra Butter: Offer additional garlic herb compound butter on the side for guests to slather on their slices, enhancing the flavor even further.
Nutrition Facts
Calories: kcal
Carbohydrates: 1g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
