Forget the Oven, This is How I Make a Prime Rib Now

Sink your teeth into this incredibly full-flavored smoked prime rib recipe seasoned to perfection and coated in garlic and herbs.


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About the Author: Chef Billy Parisi


  1. I know he knows what he’s doing when he says, ‘pull it from the heat at 118°-119°’. I know, I know it’s not finished cooking but the carry-over heat on a big piece of beef like this will get you there, no problem. No matter what doneness you want your beef cooked to, you should ALWAYS cook it to rare, period, full stop. Once you slice it, you can bring the doneness to absolutely anyones doneness liking with just a few second zaps in the microwave. Literally 5-10-15(max) second zaps and it will be perfect, every time.

  2. As none american "prime rib" means nothing to me, so I went and spend few minutes researching it, in order to figure out what's it called in my language. If anyone else cares, it's the meat on the 10th-12th rib of a cow. Basically, entire rib cage, 13 ribs is split in 3 parts. First five ribs are chunk, the second part, 6th to 12th rib, are called "standing rib roast" in butcher shop, apparently, and last rib goes with the loin part of the cow. The standing rib roast is typically cut in two parts, between ribs 9 and 10, and front side is called "second cut", while the backside, 10th-12th ribs, are first cut, or, prime rib. prime rib is more tender than the second cut.

    Btw, ribeye is part of the prime rib, didn't quite figure out which part

  3. You want a great prime rib?

    Visit Salem Crofts in in West Brookfield Mass.

    Visit the Hexmark Tavern down stairs and watch the Prime Rib cook over an open hearth on an old timey counterweight weight spit, with the owner/chef tending the fire all afternoon. Mmm-Mmm delicious. For a special day come when they are having a 'Drovers Roast'. Book early.

    Checkout the pictures on the Instagram link on thier page, thier is a great shot of a Prime Rib rotating on the spit.

  4. I lived in Hawaii for decades and smoked meat on my smoker for years. Whether it was whole turkeys or pork butt or fish, my smoked meat was always a hit at parties.
    Smoking meat takes years of practice, lots of failures and some surprising successes. (Always note time and smoker temperature in the successes and repeat them.)
    Me and a buddy from work with his teenage son had planned one of our weekend camping and fishing trips on the beach. It was either thanksgiving or Christmas, I don’t remember, but the plan involved me bringing my smoker along and I’d smoke a whole Turkey.
    No problem, I have that perfected. In the store on the North Shore, my buddy was looking at a beautiful prime rib roast and asked if I’d ever smoked one before? I honestly said, “Nope, it’s too expensive to experiment with so I’ve always been afraid to screw it up.”
    He frowned and said, “I’ll buy it, I’m sure you can pull this off.”
    At the beach, we set up camp and I fired up my smoker. I’d brined the Turkey the night before and wasn’t worried at all about it turning out great. I nervously dry rubbed the prime rib roast and put both pieces of meat on the smoker, hickory chunks for the smoke, smoker temperature around 220 degrees, with a meat thermometer in the prime rib. At that temperature, the Turkey would take 8 hours easily. The prime rib for medium rare? Who knows. I watched the thermometer. In about 4 hours, the thermometer said the prime rib was rare to medium rare. I decided it was ready, knowing the thermometer lied a lot.
    Took it off the smoker and let it rest for about 30 minutes.
    “Okay guys, here goes nothing?” I cut the first slab of meat off the roast and it was perfectly pink inside. SUCCESS!
    And oh man, that was by far the best prime rib roast I ever made and tasted. We sat and gorged on it until it was gone, all that was left were the three bones we gnawed on like cavemen.
    I haven’t smoked a prime rib roast since then but I still remember it being way better than the typical oven-roasted ones I’ve had.

  5. ..erbs? Don’t get it. Spelt “herbs”. Really a travesty to mangle the English language like this. Erbs. Erbs. Erbs. Ridiculous. It’s HERBS. Heathens.

  6. Last year we had one that was a little bit to big for our smoker so I trimmed the end and sliced 3 one inch thick cuts and grilled the prime rib steaks, they were really good.

  7. You had me with everything except the Thyme, I absolutely despise the taste of Thyme in anything except poultry dishes and even then VERY SPARINGLY!! Do you have an alternative as I always do the minimum SPG and Lea & Perrin's Worcestershire Sauce on both Brisket and Prime Rib as I prefer to taste the actual meat and everyone that has had mine rants/raves that it is the best because there are not all those herbs/spices cluttering up the flavor!!

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