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Perfect Smoked Prime Rib Recipe with Garlic Herb Butter

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A smoky, juicy prime rib infused with garlic and herbs, topped with a buttery compound butter that enhances every bite. Perfect for special occasions or a memorable meal.

Ingredients

Scale
  • 4–6 lbs prime rib roast (well-marbled, USDA Choice or better)
  • 1/2 cup (115 g) unsalted butter, softened
  • 4 cloves fresh garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp sea salt
  • 1 tbsp freshly ground black pepper
  • 2 tbsp olive oil
  • Soaked wood chips (hickory, oak, or pecan)
  • Optional: 1 tsp garlic powder

Instructions

  1. Prepare the Garlic Herb Compound Butter: In a medium bowl, combine softened unsalted butter with minced garlic, chopped rosemary, thyme, parsley, sea salt, and black pepper. Mix until smooth and evenly blended. Set aside or refrigerate if firmer spreading is desired.
  2. Prep the Prime Rib: Remove roast from fridge about 30 minutes before cooking to reach room temperature. Pat dry with paper towels. Lightly coat the surface with olive oil.
  3. Apply the Compound Butter: Generously spread the garlic herb butter all over the prime rib, covering all sides.
  4. Season the Roast: Sprinkle additional salt and pepper over the buttered surface. Optionally add garlic powder.
  5. Preheat Smoker or Grill: Set smoker temperature to 225°F (107°C). For charcoal grill, arrange for indirect heat and add soaked wood chips.
  6. Smoke the Prime Rib: Place roast fat side up on smoker grate. Insert meat thermometer probe into thickest part, avoiding bone. Close lid and smoke undisturbed.
  7. Monitor and Maintain Temperature: Keep smoker steady at 225°F (107°C). Smoke approximately 30 minutes per pound (about 1 hour 30 minutes for 5 lb roast). Check internal temperature after 1 hour.
  8. Target Internal Temperature: Remove roast at 130°F (54°C) for medium-rare. It will continue cooking while resting.
  9. Rest the Meat: Tent loosely with aluminum foil and rest for 20-30 minutes to redistribute juices.
  10. Slice and Serve: Carve against the grain into thick slices. Serve immediately with extra garlic herb butter if desired.

Notes

For a crispier crust, finish with a 10-minute sear in a 500°F oven or on a hot cast-iron skillet after smoking. Use fresh herbs for best flavor. Maintain consistent smoker temperature for optimal results. Resting the meat is essential for juicy slices. Wood chip choices affect smoke flavor: hickory is bold, pecan is mild and sweet, oak is balanced.

Nutrition

Keywords: smoked prime rib, garlic herb butter, barbecue, smoked beef, prime rib recipe, holiday roast, smoked meat, compound butter

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