Description
A simple and delicious recipe for smoked prime rib that will impress your guests during the holiday season.
Ingredients
Scale
- 1 prime rib roast (5–7 pounds)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon smoked paprika
Instructions
- Preheat your smoker to 225°F (107°C).
- In a bowl, mix together olive oil, garlic, salt, pepper, rosemary, thyme, and smoked paprika.
- Rub the mixture all over the prime rib roast.
- Place the roast in the smoker and cook until the internal temperature reaches your desired doneness (125°F for rare, 135°F for medium-rare, 145°F for medium).
- Remove the roast from the smoker and let it rest for at least 20 minutes before slicing.
- Slice and serve with your favorite sides.
Notes
- For best results, use a meat thermometer to check the internal temperature.
- Letting the meat rest is crucial for juicy slices.
- Pair with horseradish sauce for an extra kick.
Nutrition
- Serving Size: 3 oz
- Calories: 350
- Sugar: 0g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg