Smoked garlic butter prime rib is the internet’s best version of smoked prime rib. It features herb-infused compound butter and is slow-smoked to perfection. This prime rib will be the highlight of your holiday table.
Garlic Butter Prime Rib
I love slow-smoked beef, especially the prime cut of a beef rib roast. Smoking prime rib has been my favorite for years, and this recipe is now at the top. I coat the whole roast in seasoned garlic butter. This adds flavor and bastes the meat during smoking. The melted browned butter drippings are another bonus. I smoke the garlic butter prime rib on a rack above a baking sheet. As it smokes, the butter melts, collects under the roast, and browns. After smoking, I strain the butter, add a bit of salt, and use it as a sauce over the sliced prime rib. It’s incredibly indulgent.
Ingredients for Garlic Butter Prime Rib
The base of this recipe is very simple. To season the roast, you only need high-quality salt and black pepper. Adjust the amounts, about 1 tablespoon each, to cover the roast completely.
- 8-10 pound bone-in prime rib roast
- 1 Tablespoon coarse ground salt
- 1 Tablespoon black pepper
For the garlic herb butter, you’ll need the following ingredients:
- 16 ounces softened butter
- 8 cloves minced garlic
- 2 sprigs of finely minced rosemary
- 2 sprigs of finely minced thyme
- 2 teaspoons salt
- 2 teaspoons black pepper
The seasoned butter’s flavors come from a butter I use on grilled steaks. This butter aims to boost the beef’s natural taste without masking its subtle, earthy flavors. It contains fresh garlic, herbs, and salt and pepper. Simple yet amazing, the garlic and herbs create a smoky, delicious crust on the prime rib roast’s outer edges.
How to Make Garlic Butter Prime Rib
Let’s start making this amazing roast! The process is straightforward and promises a fantastic meal. Here’s how to make garlic butter prime rib:
- Fire up your smoker with oak or hickory wood and preheat it to 225 degrees F.
- Trim the top of the roast to 1/4 inch thick. Season all sides with salt and pepper.
- Trim the top of the roast to 1/4 inch thick. Season all sides of the roast with salt and pepper.
- Smoke the buttered roast on a flat baking rack over a rimmed baking sheet in the smoker. Continue smoking until the prime rib reaches 120 degrees F for Rare, 125 degrees F for Medium-Rare, or 130 degrees F for Medium doneness.
- Remove the prime rib from the smoker and let it rest for 20 minutes. Then, raise the smoker’s temperature to 400 degrees F. Strain the butter and drippings from the baking sheet and keep them aside.
- Heat the grill to 400 degrees F. Then, place the prime rib on the grill grates. Sear the meat until it reaches your desired doneness—130 degrees F for rare, 135 degrees F for medium-rare, or 140 degrees F for medium.
- Remove the garlic butter prime rib from the smoker and let it rest for about 15 minutes. Then, drizzle with the reserved drippings, slice, and serve. Enjoy.
How Long to Smoke Garlic Butter Prime Rib
Smoking a rare roast takes about 35 minutes per pound at 225 degrees F. For a medium roast, plan 40 minutes per pound. Remember to rest it for at least 30 minutes and add 15 minutes for a high-heat sear before serving. Always check the internal temperature for perfect cooking. Use an internal thermometer to monitor your prime rib throughout the process.
Smoked Garlic Butter Prime Rib
Ingredients
- 1 8-10 pound bone-in prime rib roast
- coarse salt and pepper
- 16 ounces softened butter
- 8 cloves garlic minced
- 2 sprigs rosemary finely minced
- 2 sprigs thyme finely minced
- 2 teaspoons salt
- 2 teaspoons black pepper
Instructions
- Set your smoker to 225 degrees F for indirect cooking. Use oak or hickory wood for this recipe.
- While the grill warms up, prepare your roast. Trim excess fat to 1/4 inch thick. Season all sides evenly with salt and pepper.
- In a small bowl, mix the softened butter, garlic, herbs, salt, and pepper. Coat the entire roast with this garlic butter mixture.
- Put the roast on a flat rack above a baking sheet in the smoker. Close the lid. Smoke it until the internal temperature is 120 degrees F for rare or 128 degrees F for medium. For a rare, bone-in roast, allow 35 minutes per pound.
- Remove the roast to a cutting board and let it rest for 20 minutes. Strain the butter and drippings from the baking sheet into a separate bowl. Set this aside. While the roast rests, increase your grill's temperature to 400 degrees F.
- Heat the grill, then put the roast back on and sear it. Check the internal temperature often. Remove the roast at 130 degrees F for rare, 135 degrees F for medium rare, or 140 degrees F for medium. This step is quick.
- Remove the prime rib to the cutting board. Let it rest for at least 15 minutes before slicing. Serve the meat. Drizzle the roast with reserved butter and drippings for a decadent finish.