Smoked Garlic Butter Prime Rib
On February 28, 2023 (Updated October 24, 2023)
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Smoked garlic butter prime rib is the best version of smoked prime rib on the internet. Slathered in herb-infused compound butter and slow-smoked to perfection, this prime rib is sure to be the crowning glory of your holiday table.
Garlic Butter Prime Rib
I am all about slow-smoked hunks of beef, and there is nothing more indulgent or delicious than a smoked prime cut of a beef rib roast. I’ve been smoking prime rib for years, but this method quickly shot up to the top of my favorite recipes. The entire roast is enrobed in seasoned garlic butter to infuse the roast with flavor and slowly baste the meat’s exterior during the smoking process.
Another bonus from this smoked garlic butter crust is the melted browned butter drippings. I smoke my garlic butter prime rib on a rack above a baking sheet. That way, as the meat smokes and the butter slowly melts, it collects underneath the roast and bubbles and browns. When the roast is finished, I strain that gorgeous butter, season it with a little salt, and use that as a finishing sauce to drizzle over the sliced prime rib. It’s absolutely indulgent.
Ingredients for Garlic Butter Prime Rib
The base of this recipe is extremely simple. All you need to season the roast is high-quality salt and black pepper (Adjust the 1 Tablespoon amounts here as needed to cover the entire roast).
- 8-10 pound bone-in prime rib roast
- 1 Tablespoon coarse ground salt
- 1 Tablespoon black pepper
For the garlic herb butter, you’ll need the following ingredients:
- 16 ounces softened butter
- 8 cloves minced garlic
- 2 sprigs of finely minced rosemary
- 2 sprigs of finely minced thyme
- 2 teaspoons salt
- 2 teaspoons black pepper
The flavors in the seasoned butter are inspired by a resting butter I use on grilled steaks. The idea is to enhance the beef’s natural flavor without overpowering those subtle earthy notes in the meat. The butter has fresh garlic, fresh herbs, and salt and pepper. It’s simple but absolutely incredible. The garlic and herbs smoke on the outside edges of the prime rib roast and make the most delicious crust ever!
How to Make Garlic Butter Prime Rib
Let’s get going on making this amazing roast! The process is fairly straightforward and should result in an incredible, unforgettable meal. Here’s how to make garlic butter prime rib:
- Preheat. Fire up your favorite smoker and allow it to fully preheat to 225 degrees F with oak or hickory wood.
- Prep. Trim the top of the roast down to 1/4 inch thick. Season the roast on all sides with salt and pepper.
- Slather in garlic butter. Make the garlic butter in a small bowl, and then slather the roast on all sides with the butter.
- Smoke. Place the buttered roast on a flat baking rack above a rimmed baking sheet on the smoker. Smoke until the prime rib reaches 120 degrees F for Rare doneness, 125 degrees F for Medium-Rare, or 130 degrees F for Medium doneness.
- Rest. Remove the prime rib from the smoker and rest for 20 minutes. Increase the temperature of the smoker to 400 degrees F. Strain the butter and drippings from the baking sheet and set aside.
- Sear. Once the grill reaches 400 degrees F, place the prime rib directly on the grill grates and sear the meat until it reaches your preferred final doneness (130 degrees F for Rare, 135 degrees F for Medium-Rare, or 140 degrees F for Medium).
- Enjoy. Remove the garlic butter prime rib from the smoker and rest for around 15 minutes. Drizzle with the reserved drippings before slicing and serving.
How Long to Smoke Garlic Butter Prime Rib
Plan approximately 35 minutes per pound at 225 degrees F for smoking a rare roast. If you like your prime rib closer to medium, plan on 40 minutes per pound. Don’t forget to allow at least 30 minutes of rest time and another 15 minutes or so for the high-heat sear before serving when factoring in the total amount of time it will take to smoke this garlic butter prime rib.
Of course, the most essential part of smoking a perfectly pink prime rib roast is cooking it to the correct internal temperature. For that, I recommend getting an internal thermometer that you can use to track your prime rib during the entire cooking process.
More Prime Rib Recipes
If you liked this garlic prime rib recipe, chances are you’ll love these other two recipes from Hey Grill Hey as well. You can check them both out at the links provided below.
Garlic Butter Prime Rib Recipe
This recipe was created for you, backyard griller! Here at Hey Grill Hey, we’re in the business of helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. Over at the Hey Grill Hey Store, we have sauces, rubs, and more to save you time and energy when you’re busy at the grill. Check it out today!
This post was originally published in October 2018. We recently updated it with more information and helpful tips. The recipe remains the same.
Smoked Garlic Butter Prime Rib
Video
Ingredients
- 1 8-10 pound bone-in prime rib roast
- coarse salt and pepper
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
Instructions
- Preheat. Preheat your smoker to 225 degrees F for indirect cooking. I recommend oak or hickory for this recipe.
- Prep the prime rib. While the grill is warming up, prepare your roast. Trim any excess fat from the top of the roast down to 1/4 inch thick. Season on all sides with an even sprinkling of salt and pepper.
- Slather in garlic butter. In a small bowl combine the softened butter, garlic, herbs, salt, and pepper. Slather the entire roast with the garlic butter.
- Smoke. Place the roast on a flat rack elevated above a baking sheet on the smoker. Close the lid, and smoke the roast until the internal temperature reaches 120 degrees F for Rare or 128 degrees F for Medium. For a rare, bone-in roast, plan on 35 minutes per pound of prime rib.
- Rest. Remove the roast to a cutting board and allow to rest for 20 minutes. Strain the butter and drippings from the baking sheet into a separate bowl and set aside. While the roast is resting, increase the temperature of your grill to 400 degrees F.
- Sear the roast. Once the grill is up to temperature, return the roast to the grill and sear until you reach your desired internal temperature. Pull the roast off at 130 degrees F for rare, 135 for medium rare, or 140 for medium. This process should go quickly, so keep a close eye on your temperature.
- Rest, slice, and serve. Remove the prime rib to the cutting board and let the meat rest for at least 15 minutes before slicing and serving. Drizzle the reserved butter and drippings over the roast for an extra decadent finish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I posted this earlier and didn’t receive a reply so I am trying it again.
We made this last Sunday and it was great! Have a question on the searing part, we seared it on a gas grill in a cast iron skillet. We placed the roast fat side down in the skillet and a lot of the rub charged and fell off. Is this how you seared it? I saw a video yesterday and it looked like you put it directly on the grill rack bone side down, Trying to figure out how you did it because ours didn’t look like yours.
I recommend roasting it at a high temp in the grill (400+) until you hit your desired internal temp. That puts a good, crispy sear on the outside. You can do it the way you’re doing it also, I just find that the garlic burns super easy and you need to watch it like a hawk.
Have you tried this same recipe but maybe add 1/2 cup of. Dijon Mustard? Thoughts? Going to do a 9 pounder and wrap in saran wrap with the butter and let it refrigerate for 24 hours. Thanks for the advice.
Just want to verify that I’m understanding the recipe regarding salt. Do you rub the meat with salt and pepper, and also add salt to the garlic/butter mixture as indicated by the recipe?
Since I’m planning to use salted butter, this seems like a lot of salt.
Thanks! Looks like a great recipe!
We made this last Sunday and it was great! Have a question on the searing part, we seared it on a gas grill in a cast iron skillet. We placed the roast fat side down in the skillet and a lot of the rub charged and fell off. Is this how you seared it? I saw a video yesterday and it looked like you put it directly on the grill rack bone side down, Trying to figure out how you did it because ours didn’t look like yours.
How does removing the bones prior to smoking affect the cooking time?
It doesn’t really.
We want to try this recipe but are using a Smokin – It Electric smoker. It is not recommended to use cover the racks with foil or trays. Will the melted butter on the on the bottom of the smoker cause a fire? Any suggestions?
I don’t think it would, but I would definitely put something underneath to catch those drippings. Maybe a disposable foil pan?
Tyring this today. Having an issue with getting the butter mixture to stick to the roast. Just come right off in my hand. Any thoughts? Will be using a Bradley with Hickory and Apple wood.
Quick question, what do you use the reserved drippings for?
I strain it, add a little salt and use it as a finishing sauce to go over top!
All that butter and seasoning will end up in the pan but I was thinking why not use a larding needle to insert part of it into the roast in several places that would allow the flavor to be spread out thru the roast a bit more. and the rest could be slathered on the outside of the roast.
Sounds like a good idea! Give it a try and let me know how it turns out!
Guys,
I followed this recipe and it came out perfect! I smoked a 9lb. for a family gathering and everyone commented on how juicy and flavorful it was. The internal temp did reach target faster than what I calculated but I was prepared for that.
Hooray! I’m glad you like it!
Fat side up or down when you smoke?
I usually place the roast on the rib side when smoking.
Ok, so I have a 5 pound roast that I’m aiming for a medium to medium rare finish. That should take about 2.5-3 hours, correct? Or will a smaller roast cook faster? This is my first time doing a smaller roast like this as I normally do this recipe with a 10lb roast. Also, can I substitute dried herbs in case I don’t get to the store to get fresh herbs? Thanks, And I absolutely love this site!