Smoked Garlic Butter Prime Rib

Hello, dear food enthusiasts! Today, I am incredibly excited to share with you a recipe that’s close to my heart – the Smoked Garlic Butter Prime Rib. This dish is not just a meal; it’s a celebration of flavors, textures, and the joy of cooking. Whether you’re planning a festive dinner or just want to treat your family to something exceptionally special, this prime rib will make your occasion unforgettable.

Before diving into the recipe, I want to express my heartfelt gratitude for your continual support and enthusiasm. It’s because of you that I am motivated to hunt down and share these culinary delights. So, thank you for being here and for being amazing!

Ingredients

• For the Prime Rib:
  • 1 (8-10 pound) bone-in prime rib roast
  • Coarse salt and pepper, to taste
• For the Garlic Herb Butter:
  • 16 ounces softened butter
  • 8 cloves garlic, minced
  • 2 sprigs rosemary, finely minced
  • 2 sprigs thyme, finely minced
  • 2 teaspoons salt
  • 2 teaspoons black pepper

this Recipe

How to Make Smoked Garlic Butter Prime Rib

1. Prepare the Garlic Herb Butter:

• In a medium bowl, combine the softened butter with minced garlic, rosemary, thyme, salt, and black pepper. Mix well until all the ingredients are beautifully incorporated.

2. Season the Prime Rib:

• Pat the prime rib roast dry with paper towels. Generously season all sides of the roast with coarse salt and black pepper.

3. Apply the Butter:

• Slather the garlic herb butter all over the seasoned prime rib, ensuring every nook and cranny is covered.

4. Preheat the Smoker:

• Preheat your smoker to 225 degrees Fahrenheit. If you’re using a charcoal smoker, maintain a steady supply of smoke woods to keep the temperature consistent.

5. Smoke the Prime Rib:

• Place the buttered prime rib in the smoker. Smoke the meat until it reaches an internal temperature of 120 degrees Fahrenheit for rare, or 130 degrees Fahrenheit for medium-rare. This usually takes about 3 to 4 hours, but always use a meat thermometer to check.

6. Rest the Meat:

• Remove the prime rib from the smoker and let it rest for at least 20 minutes. This allows the juices to redistribute throughout the meat, making every slice succulent and flavorful.

7. Serve:

• Carve the prime rib against the grain and serve immediately. Revel in the smoky, buttery richness that each slice offers!

Helpful Tips

• Temperature Monitoring: Keep a close eye on the smoker’s temperature and the meat’s internal temperature. Consistency is key to achieving that perfect doneness.
• Let It Rest: Allowing the meat to rest after smoking is crucial. It prevents the juices from running out when you carve it, ensuring that each bite is moist and delicious.

Substitutions/Variations

• Herbs: Feel free to experiment with different herbs like sage or marjoram for a twist in flavor.
• Butter Mix-Ins: Adding a splash of Worcestershire sauce or a pinch of smoked paprika to the garlic herb butter can enhance the depth of flavors.

Frequently Asked Questions

Q: Can I make this recipe in the oven? A: Absolutely! While smoking adds a unique flavor, you can roast the prime rib in the oven. Cook it at 350 degrees Fahrenheit until it reaches your desired doneness.

Q: What’s the best wood to use for smoking? A: For beef, hardwoods like hickory, oak, or mesquite provide excellent flavors that complement the richness of the meat.

Storage Instructions

• Refrigerate: Store leftover prime rib in an airtight container in the refrigerator for up to 3 days.
• Freeze: For longer storage, wrap the prime rib tightly in foil or freezer wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

More Relevant Recipes

If you loved this smoked delight, here are a few more recipes you might enjoy:

• No Peek Beef Tips
• Yakamein: New Orleans’ Old Sober
• Slow Cooker Chicken Pasta

Thank you for joining me in this culinary adventure! Remember, cooking is not just about following a recipe—it’s about creating memories around the table. Enjoy every moment and every bite!

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