With such a beautiful cut of meat, it makes sense to cook as a Smoked Prime Rib Roast adding a crust of smokey flavor to complement the juicy tender meat inside.

A different approach to traditionally rubbed meats in a smoker, this version uses fresh herbs in a butter lather, that both flavors and moistens the outer crust of the beef. 

The inside of the meat however remains beautiful and tender. Near the end keep a close eye on the internal temperature so you can cook it to just the way you want. Bringing the temperature of the meat up slowly like this will make the meat appear pinker than other cooking methods so if your first time it may not appear as cooked as you expect.

Recipe Directions

1. Prepare the prime rib roast by trimming any surplus fat or similar. If desired to can tie stings around the roast to designate portion sizes and visual appeal. 

2. Remove the leaves from the sprigs of rosemary, thyme, and tarragon. Finely dice or to your preferred size.

3. In a bowl combine the diced herbs, diced garlic, salt, pepper, and soft butter. Using your hands combine the butter and other ingredients well.

4. Smear the butter all over the prime rib then leave to rest while you prepare the smoker in a refrigerator or cooler.

5. Light the smoker and bring to a temperature of between 200 and 250 degrees F (95 and 120 degrees C). When at temperature add a chunk of cherry wood.

6. Place the prime rib in the smoker and smoke for 6 hours. Check at 2 hours and add the second chunk of wood. Check at 4 hours and every hour after that, particularly reviewing the temperature. For a medium-rare result target 140 degrees F (60 degrees C).

7. When cooked, put the prime rib roast in a warm sheltered location to rest for 30 minutes. Slice and serve immediately.