The best rib roast you'll ever have, perfectly pink from edge to edge. It takes some time, but well worth the effort.

Recipe Summary

prep:
10 mins
cook:
3 hrs 15 mins
additional:
6 hrs 15 mins
total:
9 hrs 40 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle salt over entire roast and wrap with plastic wrap. Refrigerate, 4 hours to 24 hours.

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  • Combine olive oil, black pepper, garlic powder, rosemary, thyme, onion powder, paprika, and cayenne pepper together in a bowl. Set aside for flavors to blend, at least 1 hour.

  • Pour most of the oil mixture over the roast and massage into the top and sides of meat. Flip the roast and pour remaining oil mixture over roast and massage. Place roast on a plate and refrigerate, 1 hour to 12 hours.

  • Preheat smoker to 225 degrees F (110 degrees C) to 230 degrees F (107 degrees C). Add hickory or pecan wood chips to smoker.

  • Insert an oven-safe meat thermometer into the thickest part of roast. Place roast into the smoker and roast until internal temperature reaches 145 degrees F (63 degrees C), 3 to 3 1/2 hours.

  • Preheat an oven to 500 degrees F (260 degrees C) to 550 degrees F (288 degrees C).

  • Bake the roast in the preheated oven until crust is crunchy, produced a reverse sear, 15 to 20 minutes. Allow roast to rest 10 to 15 minutes before slicing.

Cook's Notes:

Do not use a roasting pan and a V-shaped rack. Doing so will block the airflow around the lower third of the meat resulting in under-cooked meat and a soggy crust. If you want to save the juices for an au jus, place a pan on a lower shelf or place a flat roasting rack on top of the roasting pan.

If your guests prefer a more well-done slice, heat some beef broth in a frying pan to boiling, reduce heat to a simmer, and place the slice of roast in the pan for about 30 seconds; flip and cook for another 30 seconds. But you will lose the gorgeous pink color.

Use 1/2 teaspoon salt per pound of roast for salting.

You can also smoke the meat on a grill using hickory or pecan wood. Turn grill up to highest temperature to do the reverse sear.

Nutrition Facts

358 calories; protein 27.3g; carbohydrates 1.9g; fat 26.2g; cholesterol 80.4mg; sodium 554.7mg. Full Nutrition
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Reviews (17)

Most helpful positive review

Rating: 5 stars
12/25/2018
Wow, one of my recipes got posted. Glad you all like it, but it looks like Allrecipes took the liberty to alter it a bit. I don't cook it to 145, that's in the medium + range, I only cook mine to about 122-125. Also 5-10 minutes in the screaming hot oven is usually enough, you just want a crust on it, you don't want to overcook it. Or if you have your grill going, sear it on all sides on the grill. Read More
(40)

Most helpful critical review

Rating: 3 stars
02/18/2018
145 is way too long for a med rare prime rib. Smoked to 120 IT oven at 500 for 5 min or until crust is formed. Rested for 25 min sliced and served. Read More
(4)
28 Ratings
  • 5 star values: 21
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/24/2018
Wow, one of my recipes got posted. Glad you all like it, but it looks like Allrecipes took the liberty to alter it a bit. I don't cook it to 145, that's in the medium + range, I only cook mine to about 122-125. Also 5-10 minutes in the screaming hot oven is usually enough, you just want a crust on it, you don't want to overcook it. Or if you have your grill going, sear it on all sides on the grill. Read More
(40)
Rating: 5 stars
12/17/2016
for the sauce I mixed about 1 cup sour cream 1/3 cup horse radish 1 teaspoon Worcestershire and one teaspoon fresh lemon. Best I ever had and I will be making it again soon. Read More
(9)
Rating: 5 stars
04/27/2018
I have never attempted to cook prime rib but decided that this was the year for me to tackle it. We have an electric smoker so I followed these directions leaving it uncovered in the fridge during the prep stage. It worked perfectly! The meat was so tender and moist no one needed a knife. The taste was fantastic. Even my very picky 6-year-old grandson loved it and I thought my son-in-law was going to lick the platter. New holiday dish is on the list! Read More
(6)
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Rating: 5 stars
01/08/2018
I made two 7 pound roasts. Trimmed the bones off and saved the ribs for smoking later. I tied the roasts so that they were more round and even for cooking. I also poked holes into the roast and inserted whole cloves of garlic throughout. I used an electric smoker at 200 degrees and smoked with a mix of cherry and a little hickory wood for approx. 3 hours. Always use a good thermometer though. I pulled off the smoker at 115 degrees, wrapped in foil and placed into a thermal cooler till the temp got to 123 degrees. Then I reversed seared directly on a super hot gas grill for about 45 seconds on all sides to create that crispy exterior crust. This brought the temp up to about 130 degrees and after I let them rest for another 10 minutes, it sliced to perfection. Even pink from end to end with no overcooked parts. The leftovers froze well and I reheated the "prime rib steaks" on a hot gas grill for about 1 minute per side till they were just warmed up. They were almost better than the original prime rib. The grilling added more smoky goodness and the grill marks added texture. Read More
(5)
Rating: 3 stars
02/17/2018
145 is way too long for a med rare prime rib. Smoked to 120 IT oven at 500 for 5 min or until crust is formed. Rested for 25 min sliced and served. Read More
(4)
Rating: 5 stars
12/29/2018
Excellent.....I make a few slits in the top of the rib to allow the marinade and smoking to sink deeper into the meat! Read More
(2)
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Rating: 5 stars
01/17/2017
This was amazing I made this for xmas and it was the best prime rib I ever ate. Easy to do and you can tweek the receipe if you like I did a little bit but not much and it turned out great smoked with hickory chips in my masterbuilt smoker for about 4 hours then brought in and did the reverse seer in the oven. I highly recommend this receipe. Read More
(2)
Rating: 4 stars
09/24/2016
I cooked a 2.5 lb roast and the flavor was perfect but next time I will reduce or eliminate the oven time as I like my meat pretty rare. I did 10 minutes in the oven it was overcooked for me. Read More
(2)
Rating: 2 stars
12/26/2019
I did basically the same but pulled at 120F based on multiple recipes. 145F would be so grossly overcooked it would be ruined. That would end up at 160F. Could be a typo as the roast WILL NOT be at 145F after three hours. My 8.5lb roast took 4 hours to get to 120F in my 225F smoker. Was fantastic, med-rare. It rose to about 130F while I got the oven heated up. If anything I would go a few degrees less, definitely not higher. Good recipe with incorrect temp so 2 stars as people will ruin their meat if followed completely. Read More
(1)