Smoked prime rib is one of my absolute favorite dishes to make, especially for special occasions or when I want to treat my family to something truly unforgettable. There’s just something magical about the way the slow smoking process enhances the natural richness of the beef, while the herb crust adds a burst of flavor with every bite.

This tender, juicy roast is seasoned with a simple yet flavorful blend of rosemary, thyme, black pepper, and sea salt, creating a mouthwatering centerpiece that’s sure to impress. If you’re looking for a show-stopping recipe, this smoked prime rib is it.

While making your own prime rib can seem intimidating, it's actually really simple. With just a handful of fresh ingredients and some patience, you'll make a rib roast that is rich, flavorful, and has the perfect crust.

I will guide you through the whole process from warming the meat to room temp, to making the herb rub, smoking it to the perfect temperature, and reverse searing it for the perfect crust.

What Makes Smoked Prime Rib So Special?

Prime rib, or standing rib roast, is a meat that definitely benefits from slow cooking. Smoking makes it that much better by infusing that flavor into the meat.

The result of this slow-smoked prime rib is a tender, juicy inside and crispy and aromatic crust on the outside.

While it feels indulgent, it's surprisingly easy to prepare, making it equally perfect for the holiday table and intimate dinners with friends and family.

Why This Smoked Prime Rib Recipe Works

What makes this recipe work is honestly the simplicity of it. No difficult, hard to understand steps, no complicated, hard to find ingredients. It's just a simplistic recipe that the most novice of cooks can accomplish in the most remote of areas.

The wonderful crust locks in the meat's juices while the slow-smoking creates a tender dish with just enough depth created from the smoke.

Whether you’re new to smoking or a seasoned pro, this recipe provides consistently impressive results without any unnecessary stress.

Ingredients You'll Need

Standing Rib Roast. Choose a high-quality cut of meat with plenty of marbling for the best flavor. Bone-in roasts will provide more flavor and richness, but you can certainly use boneless as well.

Olive Oil. This is the base of the herb rub that helps the herbs adhere to the exterior of the meat.

Fresh Rosemary & Thyme. The stars of the herb rub, fresh rosemary and thyme add a perfect earthy, fragrant flavor to the crust.

Sea Salt. Brings out some of the natural flavor while helping form that delicious crust we're looking for. Don't be shy with the salt.

Black Peppercorns. Freshly ground peppercorns create that bold flavor that enhances the crust and pairs wonderfully with the herbs.

Garlic Cloves. These wind up blended into the rub, making almost a paste to add that deep, savory flavor everyone will love.

How Much Prime Rib Per Person?

When it comes to serving prime rib, a good rule of thumb is to plan for about one pound of meat per person. If you’re using a bone-in standing rib roast, each bone typically serves two people, making it easy to estimate portions.

Keep in mind that if you’re serving this as part of a holiday spread with plenty of sides, you might not need as much meat per person.

A full standing rib roast, which includes all 7 bones, can weigh close to 15 pounds and feed about 14 people. If you don’t need that much, no problem! You can always ask your butcher to cut a smaller portion to fit your needs.

How to Choose the Best Cut of Prime Rib

Choosing the right cut of beef is key to an amazing, flavorful prime rib. Here are a few tips to choose the right one for your table:

Bone-in vs. Boneless

The classic choice is a bone-in roast, known as a standing rib roast. The bones not only help insulate the meat while cooking, they also add a richness to the meat you won't get with boneless.

That said, a boneless prime rib roast has its advantages, it's slightly easier to carve (though, I typically just carve the bones off after cooking) and they're typically cheaper.

However, boneless roasts tend to cook more quickly and less evenly than bone-in, so keep that in mind.

Marbling

You'll want to choose a roast with plenty of marbling (the fine white streaks through the meat). That marbling is what gives the beef that delicious, melt-in-your-mouth texture and helps enhance the flavor.

Size

As mentioned above, a pound of meat, or two people per bone, is a good rule of thumb. Once you know how many people you're serving, you can select the proper size roast.

Ask Your Butcher

Don't hesitate to ask your butcher for recommendations. They can help you choose the right cut, the proper size, trim it to your specifications, and even tie it for cooking.

USDA Grading

Prime grade is the best and most flavorful option, however that typically means it is more expensive. Choice grade, on the other hand, is generally more widely available, cheaper, and still delicious.

Cap and Eye of the Rib

The "eye" is the center and most tender part of the roast while the ribeye "cap" is the flavorful outer layer. Try to select a roast with a generous cap for richer flavor.

Step-by-Step: How to Make Smoked Prime Rib

This recipe is so simplistic to make despite sounding intimidating. From preparing the roast to achieving the perfect juicy and tender texture, this guide will walk you through every detail. Here’s how to do it:

Rest the meat. Pull the meat out of the refrigerator about an hour before you plan to start smoking. Season all sides of the roast generously with salt, cover with plastic wrap, and let it sit at room temperature for about an hour. This ensures even cooking and enhances the flavor.

Make the garlic herb rub. In a small bowl, combine olive oil, salt, freshly cracked black pepper, chopped fresh thyme, chopped rosemary, and minced garlic. For a smoother consistency, you can use a food processor or blender to create a thin paste.

Preheat the smoker. While the roast is coming to room temperature, heat your smoker to 225°F. For the best flavor, use Heat the smoker to 225°F while the rib roast is coming to room temperature. For the best results, I recommend using hickory or oak wood pellets or chips. Mesquite is another great option if you prefer a stronger smoky taste.

Prepare the roast. Pat the roast dry with paper towels to remove excess moisture. Generously coat the roast on all sides with the garlic herb rub, making sure to season between the rib bones if using a bone-in roast.

Smoke. Place the prepared roast, bone-side down, on a flat rack set over a rimmed baking sheet to catch drippings. If you don’t need to save the drippings, a bone-in roast can be placed directly on the smoker grate. For a boneless roast, use a rack to keep it stable.

Smoke the roast at 225°F until the internal temperature reaches about 5-10°F below your desired doneness (it will continue to cook as it rests). Use the following guide for approximate cooking times:

• Rare: 120°F (25-30 minutes per pound)Medium Rare: 130°F (30-35 minutes per pound)Medium: 140°F (35-40 minutes per pound)
• Medium Rare: 130°F (30-35 minutes per pound)
• Medium: 140°F (35-40 minutes per pound)

Rest the roast. Remove the prime rib and any drippings from the smoker. Tent the roast loosely with aluminum foil and let it rest for 30 minutes. Meanwhile, preheat your oven to 500°F.

Alternatively, you can increase the temperature of the smoker to 450°F for the reverse sear, but the oven tends to produce a better crust.

Reverse sear. After resting, place the roast in a cast iron skillet or roasting pan and transfer it to the preheated oven. Let it sear uncovered for about 10 minutes to develop a beautifully caramelized crust.

Serve. Once seared, transfer the roast to a cutting board for carving. No additional resting is needed. Slice along the rib bones to remove them, then cut the roast against the grain into slices about ½ inch thick. Serve with au jus, horseradish, or your favorite accompaniments.

How long should you smoke prime rib?

The cooking time for your smoked prime rib will depend on how rare or well-done you want it. Using a meat thermometer is essential to ensure your roast reaches the perfect level of doneness. Here's a guide:

• 120°F for Rare (approximately 30 minutes per pound)
• 125°F for Medium Rare (approximately 35 minutes per pound)
• 130°F for Medium (approximately 40 minutes per pound)

Remember, the internal temperature will continue to rise by about 15-20°F after removing the roast from the smoker, so plan accordingly to avoid overcooking.

And don't forget the final steps:

• 30 Minutes of Roasting after Smoking
• 10 Minutes of High Heat Sear to provide that Crust

Keep these extra steps in mind when calculating your total cooking time to ensure everything is ready right on schedule!

Serving Suggestions: Sides That Pair Perfectly

A smoked prime rib is rich, flavorful, delicious, so you’ll want sides that complement it without overpowering the smoky, herbaceous flavor. Here are some great sides to complete your meal:

Garlic Mashed Potatoes. Creamy, buttery, and perfectly seasoned, mashed potatoes are a comforting and timeless choice.

Roasted Vegetables. Carrots, Brussels sprouts, or asparagus roasted with olive oil, garlic, and a sprinkle of sea salt add a touch of brightness to the plate.

Yorkshire Pudding. These light and airy popovers are a traditional accompaniment to prime rib and perfect for soaking up au jus.

Creamed Spinach. Velvety and indulgent, this classic side pairs beautifully with the smoky, robust flavors of prime rib.

Buttered Dinner Rolls. Soft, warm rolls are perfect for mopping up any drippings or extra sauce.

Au Jus or Horseradish Sauce. While technically condiments, these flavorful additions enhance the beef’s natural taste and make each bite even more memorable.

Smoked Mac and Cheese. Double down on smoky flavors with a rich, gooey mac and cheese straight from the smoker.

Storing and Reheating Smoked Prime Rib

Have leftovers? Lucky you—I’m jealous! Smoked prime rib makes for incredible leftovers if stored and reheated properly. Here’s how to keep it juicy and flavorful:

Storing Leftovers

• After dinner, tightly wrap any leftover prime rib in plastic wrap, then place it in an airtight container before refrigerating or freezing.
• It’s best to store the prime rib intact, as slicing can cause it to dry out. However, if the roast is already sliced, don’t worry—it’s still salvageable! Sprinkle a couple of tablespoons of au jus or beef broth on the meat before wrapping to help lock in moisture.
• Refrigerate leftovers for 5 to 7 days, or freeze for up to 6 months.

Reheating Instructions

In the Oven (Recommended):

1. If frozen, thaw the meat in the refrigerator for 24 hours before reheating.
2. Preheat the oven to 300°F.
3. Place the roast in a pan and add about ¼ inch of au jus or beef broth to the bottom.
4. Cover tightly with foil and bake for 20–30 minutes, or until the internal temperature reaches 160°F.

In the Microwave (Quick Option):

• While the microwave isn’t ideal, it works in a pinch. Be aware that the meat may lose some tenderness and its pink center.
• Reheat in 30-second intervals, checking the temperature after each interval until it reaches 160°F.

FAQs About Smoked Prime Rib

What’s the best wood for smoking prime rib?
Hickory and oak are excellent choices for a rich, smoky flavor. Mesquite adds a stronger, bolder smoke, while fruitwoods like apple or cherry can give a lighter, sweeter touch. Choose based on your flavor preference!

2. Should I use a bone-in or boneless prime rib?
Both work beautifully, but a bone-in roast tends to be more flavorful and stays juicier. It also looks prettier on the table.

3. How do I know when my smoked prime rib is done?
Use a meat thermometer to check the internal temperature:

• Rare: 120°F
• Medium Rare: 125°F
• Medium: 130°F
  Remember, the temperature will rise 15–20°F after you remove it from the smoker.

4. Can I smoke prime rib ahead of time?
Yes! You can smoke the roast a day in advance, refrigerate it, and then reheat with a reverse sear in a 500°F oven for 10 minutes before serving.

5. How long does it take to smoke a prime rib?
It depends on the size of your roast and desired doneness. Plan for about 25–40 minutes per pound at 225°F, plus 30 minutes of resting and 10 minutes for searing.

6. What’s the secret to a great crust on prime rib?
The garlic herb rub is key! Applying the rub generously and allowing the roast to rest before smoking helps develop a flavorful, caramelized crust. The reverse sear at high heat finishes it off beautifully.

7. How do I keep my smoked prime rib juicy?
Resting the roast for at least 30 minutes after smoking is crucial. This allows the juices to redistribute throughout the meat. Using au jus or beef broth when storing leftovers can also help retain moisture.

8. Can I smoke prime rib without a smoker?
Yes! You can use a charcoal or gas grill as a smoker by setting up indirect heat and adding wood chips to create smoke. Keep the temperature steady at 225°F for best results.

More Holiday Mains to Try Next:

• The Best Smoked Turkey | How to Smoke a Whole Turkey
• The Best Venison Backstrap Recipes
• Best Honey Roast Duck Recipe | Whole Roasted Duck

If you give this smoked prime rib recipe a try, I’d love to hear how it turned out! Share your experience in the comments below, and if you loved it, please leave a ⭐️⭐️⭐️⭐️⭐️ review in the recipe card. Looking for more recipe inspiration? Be sure to follow me on Facebook or Pinterest for more ideas!