A delicious smoked Prime Rib or Ribeye Roast with an herb butter and served with Au Jus and Creamy Horseradish Sauce. Perfect for the holidays!
For the Prime Rib:
4 lb prime rib (bone in or boneless, see helpful tips) (your size may vary)
2-3 sticks of butter softened*
3 tbsp chopped fresh rosemary
1 tbsp garlic powder
2 tbsp steak seasoning of choice (I used a Butcher’s Blend)
salt and pepper
For the Au Jus:
1 shallot finely chopped
1 tsp garlic powder
1/2 cup red wine (optional)*
1 cup beef broth
reserved prime rib drippings
salt and pepper
For the Creamy Horseradish Sauce:
1 cup mayonnaise
1 cup sour cream
1 tbsp chives finely chopped
1-3 tbsp horseradish (depending how spicy you like it)
salt and pepper
To Make Herb Butter:
In a bowl, mix together butter, rosemary, garlic powder, steak seasoning, a pinch of salt and a good amount of cracked pepper.
To make Prime Rib:
The night before you’re going to cook the prime rib, take it out of the packaging and salt it all over. Leave it salted and uncovered in the fridge for 24 hours.
1-2 hours before you’re ready to start cooking, take the prime rib out of the fridge and let it come to room temperature. Time will vary depending on the size of your roast.
If your roast is boneless and you’re going to remove the bones, remove them now. See notes for what I do with mine.
Rub your prime rib all over with the herb butter. You want to completely cover it in the butter. This is also going to help make your au jus later.
Get your smoker going at 300 degrees. Add in some wood chips (I used hickory but like apple too). If you’re using a Big Green Egg, put in the plate setter. Put an aluminum pan on top of the plate setter but under the grate.
Put the prime rib on the grate and smoke until the internal temp reaches 115 for rare and 120 for medium rare. Let rest for 20 minutes. Remove drip pan.
Meanwhile get the smoker, grill or oven up to 500 degrees. Put the prime rib back on (without the bones) and sear the sides quickly to get a nice crust on all sides.
Remove and let rest covered in foil for 20 minutes or so while you make your au jus. Carve into slices and serve with au jus.
To make Au Jus:
Take prime rib drippings and pour through a strainer into a glass. Throw away strained bits, reserve drippings.
In a pan over medium heat, add 1 tbsp butter. Once it begins to foam, add in minced shallot and garlic powder. Cook until shallot starts to soften and caramelize about 3 minutes or so.
Add in 1/2 cup of red wine to deglaze the pan. Add in beef broth and reserved prime rib drippings. Whisk everything together and cook until slightly thickened, about 5-10 minutes. Once it reaches your desired consistency, serve warm with Prime Rib.
To make Creamy Horseradish Sauce:
Combine all ingredients in a bowl. If you don’t want it too spicy, use less horseradish. Refrigerate until serving.
I had a bone in prime rib but before cooking, I removed the bones. I did this so I could put the herb butter all over the meat and it would make for easier cutting later on. I did put the bones back under the meat while cooking though and they make a good treat too. You can also use them in stock. It is not necessary to remove the bones prior to cooking and it’s all a matter of preference. You can also use boneless.
You want the butter to completely cover the prime rib so the amount of butter you will need will vary depending on the size you get.
If you don’t want to use red wine, up the amount of beef broth to 1 1/2 cups.
- Category: Main Course
- Method: Smoking
Keywords: smoker prime rib, prime rip on smoker, smoking ribeye roast