Juicy Smoked Garlic Butter Prime Rib Recipe for Sunday Magic

Crafting a mouthwatering smoked garlic butter prime rib demands skill and passion that elevates home cooking to restaurant-quality masterpiece.

Tender cuts of beef become extraordinary when infused with robust smoky undertones and rich garlic notes.

Professional chefs understand that precision matters in every slice and seasoning.

Each ingredient plays a crucial role in developing deep, complex flavors that surprise and delight.

Careful smoking techniques ensure the meat remains juicy while developing a stunning golden-brown exterior.

Succulent prime rib becomes more than just dinner – it transforms into a memorable culinary experience.

Reasons to Savor Smoked Garlic Butter Prime Rib

• Elevate Weekend Dining: Transform ordinary dinners into extraordinary culinary experiences with this mouthwatering prime rib that brings restaurant-quality flavors right to your home kitchen.
• Master Gourmet Smoking Technique: Discover an easy, foolproof method to smoke meat that imparts rich, smoky flavors and ensures perfectly tender, juicy results every single time.
• Impress Your Guests: Create a show-stopping main course that looks professionally prepared but requires minimal cooking skills, making you look like a true culinary expert without complicated techniques.
• Customize Flavor Profiles: Experiment with different hardwood chips and herbs to personalize the garlic butter rub, allowing you to craft a unique taste that matches your preferences and makes each preparation special.

Smoked Garlic Butter Prime Rib Essentials

• Prime Rib: Premium cut of beef with rich marbling and deep flavor.
• Butter: Rich, creamy base for herb seasoning.

• Garlic, Rosemary, Thyme: Classic aromatic herbs that enhance meat's natural taste.

• Salt, Black Pepper: Essential seasonings for enhancing beef's natural flavor.

• Hickory, Oak: Robust woods that provide deep, smoky undertones to the meat.

Garlic Butter Prime Rib (Smoked) Cooking Process

Step 1: Create Flavor-Packed Garlic Herb Butter

• Minced fresh garlic
• Chopped rosemary
• Chopped thyme
• Salt
• Black pepper

Blend everything together until the mixture looks creamy and herbs are evenly distributed.

Step 2: Prepare the Prime Rib

Pat the prime rib completely dry using paper towels to ensure a perfect sear and seasoning absorption. Season the entire roast generously with kosher salt and cracked black pepper, massaging the spices into the meat’s surface.

Step 3: Lavish with Herbed Butter

Slather the entire prime rib with the prepared garlic herb butter, making sure every inch gets coated for maximum flavor infusion. Use your hands to spread the butter evenly, covering all surfaces.

Step 4: Fire Up the Smoker

Set your smoker to a steady 225°F. Select hardwood chips like hickory or oak to create a robust, smoky flavor profile that will complement the beef’s rich taste.

Step 5: Smoke to Perfection

• 120°F for rare
• 130°F for medium-rare

This process typically takes 3-4 hours, depending on the roast’s size.

Step 6: Allow Delicious Resting

Remove the prime rib from the smoker and let it rest for 20 minutes. This crucial step allows juices to redistribute, ensuring each slice is incredibly tender and flavorful.

Step 7: Carve and Serve

Slice the prime rib against the grain, revealing a beautiful pink center. Serve immediately and watch your guests marvel at your culinary masterpiece.

Expert Tips for Garlic Butter Prime Rib

• Master Moisture Control: Pat the prime rib completely dry before applying butter to ensure perfect herb butter adherence and beautiful caramelization.
• Select Superior Wood Chips: Choose hickory or oak hardwoods for deeper, richer smoky flavor that complements the prime rib's natural richness.
• Temperature Precision Matters: Use a reliable meat thermometer to track internal temperature accurately, preventing overcooking and maintaining juicy texture.
• Butter Blending Technique: Soften butter at room temperature and mix herbs thoroughly to distribute flavors evenly across the entire prime rib surface.
• Resting Ritual: Allow meat to rest after smoking, giving juices time to redistribute, which guarantees tender, succulent slices when carving.

Smoked Garlic Butter Prime Rib: Save And Rewarm Right

• Store leftover prime rib in an airtight container within 2 hours of cooking. Wrap tightly in aluminum foil or plastic wrap to prevent moisture loss and maintain flavor.
• Slice the prime rib into portion-sized pieces, place in freezer-safe bags, and remove excess air. Freeze for up to 3 months to preserve optimal taste and texture.
• Preheat oven to 250°F. Place slices in a baking dish with a splash of beef broth, cover with foil, and warm for 15-20 minutes until heated through. This prevents drying out the meat.
• For quick reheating, use medium power and cover meat with a damp paper towel. Heat in 30-second intervals, checking to avoid overcooking and maintaining juiciness.

Prime Rib Flavor Companions

• Pair Bold Red Wines: Select robust Cabernet Sauvignon or Syrah to complement the rich, smoky prime rib flavors, enhancing the meat's deep umami notes and cutting through its fatty texture.
• Match Herbal Side Dishes: Create a fresh contrast with roasted rosemary potatoes or thyme-infused vegetables that echo the garlic herb butter's aromatic herbs, balancing the heavy protein.
• Serve Creamy Horseradish Sauce: Craft a zesty condiment blending tangy horseradish, sour cream, and fresh chives to provide a sharp, cooling counterpoint to the smoky, intense meat flavor.
• Select Full-Bodied Red Beer: Choose a rich, malty craft beer like a dark porter or stout to stand up to the prime rib's powerful taste profile, creating a harmonious and satisfying dining experience.

Prime Rib Rub and Seasoning Options

• Herb-Free Option: Replace rosemary and thyme with dried Italian seasoning for a milder herb profile.
• Low-Sodium Version: Use fresh herbs and reduce salt, substituting with salt-free herb blends to maintain flavor while cutting sodium intake.
• Gluten-Free Adaptation: Ensure all herb and seasoning ingredients are certified gluten-free, perfect for those with gluten sensitivities.
• Dairy-Alternative Choice: Swap butter with plant-based butter or olive oil for those avoiding dairy, maintaining the rich flavor and moisture of the prime rib.

FAQs

• What are the best hardwoods for smoking prime rib?

Hickory and oak are top choices. They provide rich, deep flavors that complement the beef without overpowering its natural taste.

• How do I know the prime rib is properly seasoned?

Generously coat the meat with salt and pepper, ensuring even coverage. The seasoning helps create a delicious crust and enhances the meat’s natural flavors.

• Can I prepare the garlic herb butter in advance?

Yes, you can make the butter mixture up to 2 days ahead. Store it in the refrigerator and let it soften before applying to the prime rib.

• Why is it important to pat the prime rib dry before seasoning?

Drying the meat with paper towels helps the seasoning and butter adhere better, and promotes a more even, crispy exterior during smoking.

Smoked Garlic Butter Prime Rib Recipe

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• Total Time: 4 hours 20 minutes
• Yield: 8 1x

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Description

Prime rib dreams come alive with succulent smoked garlic butter prime rib, a luxurious centerpiece that elevates family gatherings. Fragrant herbs and rich smoky flavors promise a memorable feast you’ll savor down to the last delectable bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 (8-10 pounds/3.6-4.5 kilograms) bone-in prime rib roast

Seasoning Blend:

• 2 teaspoons salt
• 2 teaspoons black pepper
• Coarse salt and pepper, to taste

Butter Mixture:

• 16 ounces (454 grams) softened butter
• 8 cloves garlic, minced
• 2 sprigs rosemary, finely minced
• 2 sprigs thyme, finely minced

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Instructions

1. Create a fragrant compound butter by thoroughly blending softened butter with finely chopped garlic, freshly chopped rosemary, and thyme leaves, seasoning with salt and cracked black pepper.
2. Pat the prime rib completely dry using clean kitchen towels, ensuring a moisture-free surface for optimal seasoning.
3. Generously massage the prime rib with kosher salt and freshly ground black pepper, covering all exterior surfaces evenly.
4. Massage the prepared garlic herb butter thoroughly across the entire roast, creating a rich and aromatic coating.
5. Prepare the smoker by heating it to a precise 225°F, selecting robust hardwood chips like hickory or oak to infuse deep, smoky undertones.
6. Position the prime rib in the smoker, placing it fat side up to allow natural basting during the cooking process.
7. Monitor the internal temperature carefully, smoking the roast until it reaches 120°F for rare or 130°F for medium-rare, which typically requires approximately 3-4 hours.
8. Remove the prime rib from the smoker and allow it to rest undisturbed for 20 minutes, enabling the juices to redistribute throughout the meat.
9. Carve the roast against the grain into thick, sumptuous slices, revealing the perfectly cooked, smoky interior, and serve immediately to capture maximum flavor and tenderness.

Notes

• Choose high-quality, well-marbled prime rib for maximum tenderness and rich flavor.
• Pat the meat completely dry before seasoning to ensure a perfect golden-brown crust and better butter adherence.
• Use fresh herbs from your garden or high-quality dried herbs for a more concentrated aromatic experience.
• invest in a reliable meat thermometer to achieve your desired doneness without overcooking.

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Category: Dinner
• Method: Smoking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 648
• Sugar: 0 g
• Sodium: 250 mg
• Fat: 70 g
• Saturated Fat: 43 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 1 g
• Fiber: 0 g
• Protein: 3 g
• Cholesterol: 200 mg