Smoked Prime Rib
Show-stopping smoked prime rib with herb crust.
Jump to RecipePrime rib is the ultimate holiday roast, and smoking it takes this already impressive cut to new heights. The herb butter crust, the pink center, the smoky exterior - it's a masterpiece. When you bring this to the table, you're not just serving dinner; you're creating a memory.
This is Christmas dinner, Easter celebration, or any major holiday when you want to go big. It's also perfect for special anniversaries, milestone birthdays, or New Year's Eve feasts. Save this for occasions that deserve something truly spectacular.
Classic steakhouse sides pair beautifully. Creamy horseradish sauce is essential. Yorkshire pudding is traditional. Creamed spinach, twice-baked potatoes, and roasted root vegetables all complement the richness. A simple salad and good bread round out an impressive spread.
The herb butter is classic, but variations abound. A crust of Dijon mustard and herbs works beautifully. Try a coffee and cocoa rub for deep, earthy flavors. Different wood choices - oak, hickory, cherry - each bring something unique.
Low and slow is the key to even doneness from edge to center. Pull at 120°F for rare, 125°F for medium-rare. Resting is crucial - at least 30 minutes, covered loosely with foil. The internal temperature will rise while the juices redistribute.
Ingredients
Instructions
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1
Take the prime rib out of the fridge 1-2 hours before cooking to let it come to room temperature. This ensures even cooking throughout.
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2
Mix softened butter with minced garlic, chopped fresh rosemary, and fresh thyme to make an herb butter. Slather it generously all over the roast. Season with salt and pepper. For extra depth, add a dusting of Traeger Prime Rib Rub.
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3
Set your smoker to 250°F with hickory wood chunks for a classic, robust smoke flavor.
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4
Place the roast bone-side down on the smoker grate. The bones act as a natural rack.
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5
Smoke for 3-4 hours. Start checking the internal temperature after 2.5 hours using an instant-read thermometer inserted into the center of the roast without touching bone.
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6
Remove the prime rib when the internal temperature hits 125°F for medium-rare. It will carry over to about 130-135°F during rest.
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7
Carefully transfer the roast to a cutting board using heat-resistant gloves. Tent with foil and rest for at least 30 minutes — this is crucial for juicy results.
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8
Slice between the bones for bone-in portions, or remove the bones and cut into thick slabs. Serve with horseradish cream and au jus.