Prime Rib , Garlic , Rosemary , Smoker
Best for: The centerpiece of Christmas dinner, served with C16 and C17.
A garlic-and-herb crust and gentle wood smoke make this roast feel right at home on a generous Christmas table. Slice it thick, pass the horseradish cream and warm au jus, and leave room for the family sides.
Grill: Indirect heat at 275°F with light oak or pecan smoke; finish at 450°F indirect heat. Equipment: Covered grill or smoker, roasting rack and pan, probe thermometer, instant-read thermometer, carving board.
Ingredients
2–3 Hours Dry-brine: 12 hours. Rest: 25 minutes. Total: 14 hours 50 minutes–15 hours 50 minutes.
Roast
- 1 bone-in prime rib roast, 4–6 lb, bones cut away and tied back by the butcher
- 1 tablespoon Diamond Crystal kosher salt (8.4 g)
Garlic-herb crust
- 3 tablespoons olive oil
- 6 garlic cloves, finely minced
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons fresh thyme leaves
- 2 teaspoons coarsely ground black pepper
- 1 teaspoon dry mustard
Drip pan
- 2 cups water, plus 1 cup reserved for topping up
Directions
Pat the roast dry, season all over with the salt, and refrigerate uncovered on a rack over a tray for 12 hours at 40°F or below.
Preheat the grill to 275°F for indirect cooking. Combine the oil, garlic, rosemary, thyme, pepper, and dry mustard; spread over the roast. Put the roast on a rack above a pan containing 2 cups water, with the bones down and the pan away from direct flame.
Insert a probe into the thickest center, avoiding bone. Smoke with the lid closed, allowing roughly 2–3 hours including the hot finish; begin checking after 90 minutes. Add reserved water in small amounts if the pan threatens to dry out; save unscorched drippings for C17.
For culinary doneness, plan final removal from heat at 120–125°F for rare, 125–130°F for medium-rare, or 135–140°F for medium, anticipating roughly 5–10°F carryover that is not guaranteed. Medium-rare is the classic serving target, but these lower pull temperatures do not meet USDA guidance: USDA recommends reaching 145°F before removal from heat, followed by at least a 3-minute rest.
When the center is about 10°F below the chosen pull point, increase indirect heat to 450°F and brown for approximately 8–15 minutes, checking frequently; include grill ramp-up in your monitoring. Pull at the chosen endpoint, or continue to 145°F for the USDA-recommended method. If the herbs brown early, loosely shield them with foil.
Rest loosely tented for 25 minutes, remove the twine and bones, and carve. Serve with C16 Creamy Horseradish Sauce and C17 Red Wine Au Jus; promptly refrigerate reserved meat for C20 Leftover Prime Rib Hash.
Grilling tip: Keep the drip pan wet enough to prevent burning without letting the roast sit in liquid.
Serve it with Creamy Horseradish Sauce and Red Wine Au Jus from Roast Drippings — and save the leftovers for Leftover Prime Rib Hash with Fried Eggs the next morning.
Shared safety notes: Whole cuts of beef, pork, and lamb are fully cooked at 145°F with a rest of at least 3 minutes. Ground meats cook to 160°F, poultry to 165°F, and seafood to 145°F. Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat leftovers to 165°F.
