Prime Rib
Prime rib made simple — Smoked Prime Rib, Garlic Rosemary Prime Rib with gravy, Salt-Crusted Prime Rib Roast — for holidays and big Sunday dinners.
★ dinner
dinnerSmoked Prime Rib
This is a simple (but crowd-pleasing) entree for the holiday season! All you need are
Jason E.Ingredients
- 1 Prime Rib Roast (10-16 lbs)
- 2 tbsp Kosher Salt
- 2 tbsp Coarse Ground Pepper
Instructions
- 1Season your roast generously with salt and pepper! (Approximately 1/4 cup of total seasoning should do the trick)
- 2Place roast in a smoker (I like using my Masterbuilt, but you may have a stick burner or pellet grill) - approximate temperature should be around 225°F
- 3Smoke until internal temperature approaches 125°F - I like to monitor with a digital meat thermometer - this is important! You don’t want to overcook such a beautiful piece of meat. Plan for approximately 30 min per pound of meat.
- 4Remove roast from smoker at 125°F internal temperature. Allow meat to rest at least 30 minutes.
- 5Place a large cast iron skillet on HIGH heat and allow get to at least 450°F - add butter and oil to pan right before introducing the roast.
- 6Sear that sucker!!! This will probably be done in about 10 minutes total. I flip the roast on each of its sides and get a nice crispy sear in the butter and oil.
- 7Remove from heat, rest another 10-15 minutes under a foil ‘tent’ then slice and serve! This goes nice with a compound butter or au jous.
P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.
More to try
lunch
dinner
dinner
dinner
dinner
dinner
dinner
dinnerFind more recipes like this
Join 1M+ cooks discovering, organizing, and sharing their recipes on Pepper
Open in Pepper →The Roast You Save For Company
A prime rib is the one cut you don't wing. It's expensive, it feeds the whole table, and when you slice into it and see that pink center edge to edge, everybody stops talking.
Cooks on Pepper reach for these when Christmas dinner is on them, when the family's driving in, or when a birthday calls for something better than the usual.
Every recipe here is a real roast someone cooked and served. Smoked Prime Rib with just salt and pepper, a Garlic Rosemary Prime Rib with gravy, a Salt-Crusted Prime Rib Roast, and Prime Rib with Horseradish Sauce for the folks who want a little bite.
Quick Tips
- 1
Salt it a day ahead
Rub the roast with kosher salt and leave it uncovered in the fridge 12 to 24 hours. The surface dries out and browns much better.
- 2
Let it come to room temp
Pull the roast out 2 to 3 hours before it goes in the oven so it cooks evenly instead of gray on the outside.
- 3
Use a meat thermometer
Pull at 120°F to 125°F for medium-rare; it climbs another 5 to 10 degrees while it rests. Guessing by time alone will cost you.
- 4
Rest before you slice
Tent it loosely with foil and let it sit 20 to 30 minutes. Cut too soon and the juice runs out onto the board.
Never lose a recipe again
Save everything. Stay organized. Share with friends.
