The Ultimate Smoked Prime Rib Recipe: This Really Is the Best Prime Rib (5 Ingredients) by John Eckels
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I had a small 7-pound prime rib in the freezer, which I thought would be great for my son's birthday. I purchased a new pellet smoker this spring so I am now smoking everything. I started searching for prime rib recipes and I ran across one from heygrillhey.com that looked very interesting, though I slightly modified it.
What is a prime rib? A prime rib is a big cut of meat from the rib section of the cow. It is usually roasted (or smoked) and served as a roast. The cut of beef is known for its rich flavor, tenderness and incredible marbling of fat throughout. Many people serve prime rib for holiday meals.
This pellet-smoked prime rib had a really awesome crust, great smoke flavor and my son said that this was by far my best prime rib. Here is what you need to make this beef recipe for your family: a prime rib, horseradish mustard, Worcestershire sauce, fresh garlic and Montreal steak seasoning.
This high-protein smoked prime rib makes for a delicious dinner when you are celebrating something special, or just because. I served the juicy slices of prime rib with my green chile baked mashed potato casserole and roasted asparagus.
Cuisine: American
Prep Time: 30 minutes
Cook Time: 4 to 5 hours
Total Time: 4 1/2 to 5 1/2 hours
Servings: 12
Ingredients
- 1 prime rib (mine was about 7 pounds)
- 1/2 cup horseradish mustard
- 2 tablespoons Worcestershire sauce
- 4 teaspoons minced garlic
- 3.4 ounces (1 jar) Montreal Steak seasoning
Here's how to make it:
- Combine horseradish mustard, Worcestershire sauce and garlic into a bowl and whisk. Slather the sauce onto the prime rib. (Give a very generous coating.)
- Apply a very generous coating of Montreal steak seasoning. Press into the meat slightly.
- Preheat smoker to 220 to 225 degrees F. (I used Bear Mountain Gourmet BBQ pellets with is a mixture of hickory, maple and cherry.)
- Place prime rib in the smoker and cook to 10 degrees below your destination temperature. For rare 110 degrees F, medium rare 120 degrees F and medium 130 degrees F. Approximate smoking times would be 30 minutes per pound for rare, and 40 minutes per pound for medium.
- Remove the prime rib from smoker, cover with a foil tent and let it rest for 20 minutes.
- The next step is for the reverse sear at 400 degrees F. You can turn up your smoker, use a gas grill or place in the oven. I personally prefer a gas grill because heats up quickly and you can easily adjust the temperature. Place the prime rib on grill or in the oven and continue cooking until the prime rib reaches 5 degrees below the destination temperature (115 degrees F for rare, 125 degrees F for medium rare and 135 degrees F for medium). Wrap the meat in heavy duty aluminum foil for 20 minutes to rest.
- Drain juice from foil and use an an au jus for the sliced meat.
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