Herb Encrusted Smoked Prime Rib
Prime Rib is a great showstopper for not just your Christmas feast, but for any special occasion! Try this Herb Encrusted Smoked Prime Rib for an extra delicious treat.
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We used a “dry brining” method on this prime rib. “Dry brining” is essentially applying only salt to the meat without any liquids involved, for a minimum of one to two hours prior to seasoning the meat. Use 1/2 to 1 teaspoon of kosher salt per pound of meat. The salt tenderizes the meat and allows moisture absorption, which creates a more tender and juicy product in the end. Allow the meat to come to room temperature during this process.
After allowing the meat to brine and warm up, do not rinse the meat, as you would with a wet brine. At this time, we applied a herb paste, consisting of rosemary, thyme, black pepper, garlic powder, onion powder, smoked paprika, chipotle powder, and prepared horseradish. We mixed this with just enough Cabernet Sauvignon to make the paste.
The paste works better than just a dry rub. A dry rub has a tendency to miss spots, while the paste gets in all the nooks and crannies and completely encrusts the prime rib.
Preheat your smoker to 250-275 degrees F. Choose a wood that is not overpowering, but will complement your meat. We used hickory to complement the beef, but cherry would work too. Smoke the herb encrusted prime rib to an internal temperature of 105-110 degrees F, about 20 to 30 minutes per pound of meat. Once the internal temperature reaches this point, bring the smoker temperature up to 350-400 degrees F. This is where you get the nice outer crust.
Once the internal temperature of the meat reaches 125 degrees F, you are at a solid medium rare. This is the temperature we prefer for our prime rib. Figure 10 degrees differences for levels of doneness. For example, medium is 135, medium well is 145, and well done… why would you do that?!
Allow the herb encrusted smoked prime rib to rest for a minimum of 10 minutes before slicing. You don’t want to lose all that delicious juice! Slice, serve, and enjoy!
Herb Paste for Herb Encrusted Smoked Prime Rib
1/4 cup black pepper
1 1/2 Tablespoons dried ground rosemary
2 teaspoons smoked paprika
1 1/2 Tablespoons dried ground thyme
2 teaspoons garlic powder
1 teaspoon chipotle powder
2 teaspoons onion powder
2 Tablespoons prepared horseradish
1/4 cup (approximately) Cabernet Sauvignon
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Mix dry ingredients in small bowl. Slowly add wine until the ingredients come to a paste. It may not take the whole 1/4 cup of wine. Completely cover every bit of the prime rib in the paste. There may be some paste left over, depending on the size of your roast.
We suggest serving alongside Apple Spiced Red Cabbage! Enjoy!
- 1/4 cup black pepper
- 1 1/2 Tablespoons dried ground rosemary
- 2 teaspoons smoked paprika
- 1 1/2 Tablespoons dried ground thyme
- 2 teaspoons garlic powder
- 1 teaspoon chipotle powder
- 2 teaspoons onion powder
- 2 Tablespoons prepared horseradish
- 1/4 cup Cabernet Sauvignon, approximately
- Mix dry ingredients in a small bowl. Slowly add wine until ingredients come to a paste. It may not take the whole 1/4 cup of wine.
- Completely cover the prime rib with paste.
- Roast prime rib until it reaches an internal temperature of 125 degrees F.