Smoking a prime rib transforms it into a savory masterpiece. The smoke infuses it with deep, rich flavors, adding layers of complexity. Each bite is a perfect balance of smoky, savory, and succulent. It’s the ultimate in culinary alchemy and a perfect choice for Christmas dinner. 🍖🔥✨
Smoked Prime Rib
Smoking meat is an ancient method dating back to the Paleolithic Era. Early humans used smoke to preserve meat. This evolved into a culinary art that adds rich flavors and tenderness to meat. Now, it's a beloved tradition in many cuisines worldwide. 🍖🔥
Ingredients
- 7 lb 3-rib prime rib roast
- 1/4 cup olive oil extra virgin
- 4 garlic cloves minced
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp fresh rosemary chopped
- 2 tbsp fresh thyme chopped
- 1 tbsp onion powder
- 1 tbsp garlic powder
Horseradish Sauce
- 2 tbsp prepared hot horseradish
- 1/2 cup sour cream
Presentation Ingredients
- 1 bunch Kale
- 1/2 cup fresh cranberries
- 2 small oranges
Instructions
- Prepare Horseradish Sauce: Mix together sour cream and horseradish, cover and chill in refrigerator for at least 30 minutes. May be prepared the day before.
- Prepare the Prime Rib: Rub the roast with olive oil. Mix the minced garlic, salt, black pepper, rosemary, thyme, onion powder, and garlic powder in a bowl. Massage the seasoning mixture all over the prime rib, making sure it's evenly coated. Wrap the roast in plastic wrap and let it sit in the fridge for at least 4 hours, preferably overnight.
- Preheat the Smoker: Preheat your Masterbuilt Gravity 800 smoker to 225°F. Add hickory or oak wood chips to the hopper for a rich, smoky flavor.
- Smoke the Prime Rib: Place the seasoned prime rib directly on the grill grates, bone-side down. Close the lid and smoke for approximately 4 hours, or until the internal temperature reaches 125°F for medium-rare (adjust cooking time based on your preferred doneness). Allow for 35 minutes per pound of cook time.
- Rest the Meat: Once the prime rib reaches the desired internal temperature, remove it from the smoker, wrap it loosely with aluminum foil, and let it rest for 30 minutes. This allows the juices to redistribute throughout the meat.
- Carve and Serve: After resting, carve the prime rib into slices and serve hot. Enjoy the rich, smoky flavor and tender texture of your smoked prime rib!