With such a beautiful cut of meat, it makes sense to cook a Smoked Prime Rib Roast adding a crust of smokey flavor to complement the juicy tender meat inside.
Prepare the prime rib roast by trimming any surplus fat or similar. If desired, you can tie strings around the roast to designate portion sizes and increase the visual appeal.
Remove the leaves from the sprigs of rosemary, thyme, and tarragon. Finely chop the leaves.
In a bowl combine the herbs, garlic, salt, pepper, and butter. Using your hands combine the butter and other ingredients well.
Smear the butter all over the prime rib then leave it to rest in a refrigerator or cooler while you prepare the smoker.
Light the smoker and bring to a temperature between 200 and 250 degrees F (95 and 120 degrees C). When at temperature add a chunk of cherry wood.
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 checking the temperature. For a medium-rare result target 140 degrees F (60 degrees C).
When cooked, put the prime rib roast in a warm sheltered location to rest for 30 minutes. Slice and serve immediately.