Garlic Herb Stuffed Prime Rib
Savory, slow-smoked prime rib stuffed with buttery garlic goodness, my Garlic Herb Stuffed Prime Rib is a whole holiday in every savory bite.
Servings: 10 people
Ingredients
- 1 8-10 pound bone-in prime rib roast
- 4 Tablespoons Hey Grill Hey Beef Rub
Garlic Herb Stuffing Butter
- 2 Tablespoons olive oil
- 1 shallot minced
- 8 gloves garlic minced
- 2 sprigs rosemary finely minced
- 2 sprigs thyme finely minced
- 4 cups baby spinach
- 1 cup softened butter
- 1 cup breadcrumbs
Instructions
- Preheat. Preheat your smoker to 225 degrees F for indirect cooking. I recommend oak or hickory for this recipe.
- Prep the prime rib. Prepare your roast by trimming any excess fat from the top of the roast down to 1/4 inch thick. Using the tip of a sharp knife, cut into the roast 1 inch above the bone. Follow the bone, pulling the roast away, and continue slicing the roast into a 1 inch thick sheet.1 8-10 pound bone-in prime rib roast
- Make the garlic and herb stuffing butter. Preheat a large skillet over medium high heat. Drizzle in the olive oil, then add the shallots and garlic. Cook for 2-3 minutes, or until fragrant and lightly golden brown. Stir in the herbs and spinach and cook, stirring regularly, until the spinach is wilted. Turn off the heat. Add the softened butter to a large bowl with the breadcrumbs. Pour in the garlic and herb mixture and stir into the softened butter.2 Tablespoons olive oil, 1 shallot, 8 gloves garlic, 2 sprigs rosemary, 2 sprigs thyme, 4 cups baby spinach, 1 cup softened butter, 1 cup breadcrumbs
- Stuff and tie the roast. Spread the filling across the surface of the roast and roll it back into the shape of the roast. Tie the roast together with butcher’s twine, making a loop every inch to hold the roast together. Season the outside of the roast with my Beef Rub.4 Tablespoons Hey Grill Hey Beef Rub
- 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 125 degrees F for Rare or 130 degrees F for Medium. For a rare, bone-in roast, plan on 35 minutes per pound of prime rib.
- Rest, slice, and serve. Remove the prime rib to the cutting board and let the meat rest for at least 15 minutes before slicing. Reserve the butter and drippings from the baking sheet, strain and then drizzle over the roast for an extra decadent finish.
Video
Nutrition
Calories: 1589kcal | Carbohydrates: 9g | Protein: 64g | Fat: 142g | Saturated Fat: 63g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 59g | Trans Fat: 1g | Cholesterol: 323mg | Sodium: 3228mg | Potassium: 1109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1703IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 7mg