Herbed and Smoked Prime Rib
Ingredients
- 1 6-7lb bone-in prime rib roast
- 1 cup beef broth
- 1/2 cup unsalted butter
- 2 garlic cloves, minced
- 2 tbsp fresh thyme, minced
- 2 tbsp fresh rosemary, minced
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 4 cups hickory wood pellets
- aluminum foil
Instructions
- Preheat your pellet grill to 225°F with hickory wood pellets added
- In a small pan over low heat, melt the butter and add minced garlic. Cook for 1-2 minutes until fragrant but not browned. Remove from heat
- In a small bowl, combine the minced thyme, rosemary, kosher salt, and black pepper
- Generously rub the prime rib with the garlic butter mixture, then season with the herb mixture, patting it down into curves and pockets
- Place the seasoned prime rib on the grill and smoke for around 5-6 hours or until the internal temperature reaches 130°F for medium-rare
- While the prime rib is smoking, occasionally add beef broth to a small aluminum pan on the grill. This will keep the meat moist and add some extra flavor
- Once the prime rib is finished smoking, remove it from the grill and wrap it loosely or tent it with aluminum foil while it rests for 20-30 minutes.
- After the resting period, unwrap the prime rib from the foil and carve it against the grain into 1/2-inch to 1-inch slices
- Serve hot with your favorite sides
Notes
*Photo by Z Grills Australia on Unsplash