Smoked Prime Rib Roast Recipe

This Backyard Prime Rib recipe is the ultimate showstopper, combining the rich flavors of perfectly cooked beef with a smoky, backyard twist. Whether it’s for a special occasion or a family gathering, this prime rib will leave everyone in awe with its tender, juicy meat and crispy, flavorful crust.

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Mastering The Art Of Prime Rib Roast - Elevate Your Steak Gamehttps://www.youtube.com/watch?v=hUsXMQ2S_T4In this video, I’ll walk you through my method for cooking and smoking this legendary cut of meat. Along the way, I'll share some handy tips and tricks to help you feel confident tackling this massive piece of BBQ greatness.https://i.imgur.com/2S2ntmo.jpeg2024-06-01

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Backyard Prime Rib

Yield: 6+

Author: Delmarva Backyard

Prep time: 30 MinCook time: 5 HourTotal time: 5 H & 30 M

The Perfect Prime Rib Roast is a showstopper that will leave your guests in awe. In this recipe, I'll guide you through the steps to cook and smoke this legendary cut of meat, ensuring it's juicy, tender, and bursting with flavor. Whether you're a seasoned griller or just starting out, these tips and tricks will help you master the art of prime rib.

Ingredients

• 1 Green Bell Pepper: Chopped
• 1 Sweet Onion: Chopped
• 2 lbs Medium Red Potatoes: Halved
• 1 Bag Carrot Sticks
• 4 cups Beef Broth
• 1 Whole Bone-In Rib Roast: (5+ bones)
• 3 Tbsp Coarse Black Pepper
• 3 Tbsp Salt
• 2 Tbsp Thyme
• 2 Tbsp Rosemary
• 4 Garlic Cloves: Finely diced
• 2-3 Tbsp Extra Virgin Olive Oil

Instructions

1. Chop: Chop up the onion, pepper, and slice the potatoes in half.
2. Mix: Combine the onions, peppers, potatoes, and carrots in the bottom of a large roasting pan.
3. Add Broth: Pour the beef broth into the roasting pan.
4. French Bones: French the bones by cutting all the meat off the bone, starting at the bottom and moving about halfway up the bone.
5. Trim Fat: If the fat cap is thick, trim it down to around 1/4".
6. Dice and Mix: Dice the garlic as small as possible and mix it together with the pepper, salt, thyme, and rosemary.
7. Add Oil: Slowly add extra virgin olive oil while mixing until the consistency is similar to a paste. Stop adding olive oil and continue mixing until everything is evenly combined.
8. Apply Rub: Use your fingers to press the wet rub onto the outside of the rib roast, coating all surfaces of the meat (not the bone) evenly.
9. Prepare Smoker: Prepare a wood-fired smoker or two-zone grill for indirect cooking at 250°F (121.1°C).
10. Smoke Roast: Place the rib roast on the smoker, avoiding any hot spots. Insert a food probe into the thickest part of the roast toward the center.
11. Smoke: Smoke until the internal temperature reaches 120°F (48.8°C).
12. Heat Up: Pull the roast off the smoker and convert the smoker to direct heating at 500°F (260°C).
13. Sear: Place the roast on the grill and cook for 5 minutes. Flip and sear for another 5 minutes.
14. Rest: Let the roast rest for 1 hour, then slice into steaks.
15. Enjoy: Serve and enjoy your perfectly cooked prime rib roast!

Notes

Frenching the Bones: You don’t have to french the rib roast. The results will be just as delicious. Frenching the bone is purely for presentation.

Room Temperature Meat: Let the rib roast sit at room temperature for about an hour before cooking. This helps it cook more evenly and ensures a juicy, tender result.

Resting Time: After the roast has rested for an hour post-cooking, tent it loosely with aluminum foil. This helps retain heat and redistribute juices, making your prime rib even more succulent and flavorful.

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Additional Tips for Backyard Prime Rib

• Bring to Room Temperature: Let the prime rib sit out for about an hour before cooking to ensure even cooking.

• Season Generously: Don’t hold back on the seasoning—this cut of meat can handle a lot of bold flavors.

• Use a Meat Thermometer: For a perfectly cooked prime rib, monitor the internal temperature carefully.

• Rest the Meat: Let the prime rib rest for at least 20-30 minutes after cooking to allow the juices to redistribute.

• Reverse Sear: Consider using the reverse sear method—smoking low and slow, then finishing with a high heat sear for a crispy crust.

With its rich flavors and juicy, melt-in-your-mouth texture, this prime rib is a true showstopper. Whether you’re grilling for a holiday or a weekend BBQ, this recipe will impress your guests and leave everyone wanting more.

FAQ Section

Q: What’s the best internal temperature for prime rib?
A: For medium-rare, aim for an internal temperature of 130°F. For medium, shoot for 140°F.

Q: How long should I smoke a prime rib?
A: It generally takes about 30-35 minutes per pound at 225°F, but always use a meat thermometer for accuracy.

Q: Can I use different seasonings?
A: Absolutely! You can customize the rub with your favorite herbs and spices, but classic salt, pepper, garlic, and rosemary work great.

Q: Do I need to sear the prime rib?
A: Searing isn’t required but highly recommended to develop a flavorful crust.

Q: Can I cook the prime rib in the oven instead of a smoker?
A: Yes, you can cook it in the oven. Just follow the same low and slow technique, then finish with a high-heat sear.