Prime rib is one of the most delicious cuts of meat and cooking it doesn't require any special skills.
This is the best smoked prime rib recipe for beginners:
Easy, right? Most of the choices you make will come in the buying and preparation phase, so let's talk about that.
Prime rib is a large cut of meat that includes the 6th to 12th ribs of a steer. The cut is often sold in half sections: ribs 6 to 9 (which is usually the fattier cut) or ribs 10 to 12 (which typically has leaner meat).
When prime rib is cut into even smaller sections, you get tender delicious steaks like the ribeye, and New York steak. You can think of prime rib as an all-star team of beef.
Yes, prime rib is sometimes called rib roast or standing rib roast. You may also see this cut going by the name ribeye roast. There is no set naming convention for prime rib so when you go to buy one, make sure you tell your butcher exactly what you want.
Buy prime rib from your local specialty butcher or full-service supermarket butcher. In nearly all cases, you'll have to call ahead to order.
Very few supermarkets carry prime rib on a daily basis like they do with chicken thighs or sirloin steak. You'll probably have to pre-order your prime rib. Pre-ordering your prime rib gives you complete control over what you end up getting.
You can order prime rib as bone-in or with the bone removed. This is purely a matter of personal preference. If this is your first time making prime rib, you may want to pick a boneless prime rib roast merely for convenience.
A boneless prime rib roast is easier to form into a round shape which can help the roast cook more evenly. Boneless roasts are also easier to carve.
A bone-in roast has advantages, too. For one, you get the bones -- which you can remove to make soup or a sauce or leave in for people (or pets) to gnaw on after dinner. With the bones left in, the temperature throughout the roast tends to stay more even. Then again, a roast with an oblong shape may not cook evenly.
There's no exact right answer, you'll have to decide what makes more sense for you.
Prime rib costs between $10 and $25 per pound for a total cost between $50 and $200 depending on how large of a roast you order. Prime rib that is graded USDA Prime will usually cost about 25% more than USDA Choice.
One pound of prime rib per person is a good amount.
Prime rib preparation can be as simple as sprinkling on some salt and pepper before roasting.
You want some fat on your prime rib. It's a protective layer that helps keep the meat moist. But excess fat could alter the cooking time and limit the amount of smoke flavor you get. We recommend you trim away any fat that is over an inch thick but don't trim fat down to less than a quarter-inch thick.
Ideally, your butcher will do this before it comes to you.
A frenched roast has the meat cut away from the bones, leaving the bones exposed for a dramatic presentation. This is a purely aesthetic choice, as frenching won't materially affect how the roast tastes or cooks.
If you want to try it, Traeger Pro Matt of Sasquatch BBQ shows you how in this video.
Experienced pitmasters recommend starting your prime rib preparation days in advance with a dry brine. That's a BBQ term for salting your meat, then letting it sit in a refrigerator while the salt penetrates the meat. A dry brine for a thin pork chop might only take an hour but because prime rib is such a thick cut of meat, the salt needs time to work its way from the surface of the cut to the center. If you choose to do a dry brine, salt the meat at least 48 hours before you plan to cook, and leave it in your refrigerator until an hour before cooking.
Your prime rib will cook more evenly if it is formed into a circular, cylindrical shape.
Think of cooking a chicken breast. Often the thinner edge gets cooked harder than the bulbous middle. This doesn't matter so much for chicken because we're only talking about a few extra minutes of cooking. With prime rib, which cooks for a much longer time, you could end up with a whole section of meat that reaches the target temperature 45 minutes before the center of the roast does. That whole section could end up being unpleasantly tough.
You can shape your prime rib with kitchen twine. Wrap the twine tightly around the roast so the long end is circular.
A rub consisting of herbs and spices will crisp up into a delicious and appealing bark on your finished product -- especially if you cook it in your Traeger.
Traeger's Prime Rib Rub features rosemary and garlic as the main flavors, but you can experiment with your own favorite flavors as well. A word of caution: Go light on the salt. You can always add salt but you can't take it away.
Apply the rub a few hours before cooking, then refrigerate to allow time for the rub to adhere to the surface of the meat.
There's only one tool needed to cook prime rib -- and it's non-negotiable: a quality digital meat thermometer. If you're a casual griller of steak, pork chops, or chicken, you may be comfortable doing a simple finger press test to get a sense of how the cook is coming along. But prime rib is such a large cut of meat, there's no way that pressing on the surface can tell you the temperature at the center of the cut. And with prime rib, you really do need that exact temperature to get the tenderness and beef flavor you want.
Insert the thermometer into the thickest part of the prime rib to get an accurate reading.
Undercooked prime rib is unsafe to eat. Overcooked prime rib is tough and flavorless. So take the plunge and buy a thermometer. Word to the wise: If you "think you have a thermometer around here somewhere" make sure you do -- and that it works -- before you start cooking.
Cooking a prime rib in a smoker is the best way to do it. The heat will circulate evenly around the roast, giving the skin a pleasing exterior, while the fat inside slowly melts and distributes throughout the roast.
The easiest way to cook prime rib is to skip all of the preparation steps and the last-minute crisp. Simply season the roast with salt and pepper, cook it at 250 degrees Fahrenheit, and remove it when the internal temperature reaches 130 degrees Fahrenheit (medium-rare).
Always cook prime rib uncovered. We're assuming here that you are cooking at the recommended temperature of 250 degrees Fahrenheit. If you cook a prime rib at higher temperatures for long periods of time, the heat from the oven or smoker could cause the exterior of the roast to burn (you'll likely dry out the roast by cooking it that hot). Follow proper cooking technique and you won't need to cover the roast.
A good general guideline for smoking prime rib is 15 minutes per pound.
However, we'd advise against trying to figure out a precise prime rib cooking time. You're just setting yourself up for disappointment. There simply is no way to tell with such a large cut of meat -- every time you cook, it will be different. The exact timing will depend on the specific cut of meat, the outdoor temperature and humidity, and even which way the wind is blowing.
Expert pitmasters recommend that you cook to temperature and forget about time.
The best temperature for prime rib is 130 degrees Fahrenheit for medium-rare.
Carving a gorgeous prime rib requires a little bit of science and a little bit of art. Some things to consider:
Here's a simple recipe for au jus, a traditional sauce served alongside prime rib and other beef dishes.
Place the following in a pot:
Bring to a simmer and cook for 30 to 45 minutes. Salt to taste, strain out the solid ingredients, and serve with a spoon for ease. Find a delicious au jus recipe here.
What goes well with prime rib? We'd suggest complementing the hearty, beefy flavor of prime rib with a creamy vegetable dish. Here are three tasty sides we'd recommend serving with prime rib.
This method is the best way to reheat prime rib.
If you’re feeling lazy, zap it in the microwave on high for 30-second intervals until it's hot.
Note: Food safety experts recommend that any refrigerated leftover meat should reach 165 degrees Fahrenheit before serving.
Prime rib is traditionally enjoyed during the holidays, but don't let the calendar tell you how to live your life. This incredible yet shockingly simple meal requires a few days of preparation and an afternoon of patience (with a few cold ones as company). Make your own holiday with an amazing prime rib dinner.
One of the great things about prime rib is there are so many ways to cook it. Try experimenting with rubs, smoking wood, and other preparation techniques. The more recipes you try, the more you’ll love this cut. Here are a few of our favorite recipes.
Seasoned with simple herbs, then smoked and roasted to perfection on the Traeger, this winning slow smoked prime rib recipe delivers every single time.
Discover the ultimate Traeger Prime Rib recipe, featuring a beautifully seasoned and slow-smoked prime rib roast that's rich, succulent, and sure to be the star of your holiday feast.
Delight in the Meat Church Prime Rib designed by Matt Pittman. This tender prime rib is given a Meat Church rub crust and slow-roasted over mesquite pellets for a kick of bold flavor. Pro tip from Matt– melt a generous amount of butter over the prime rib while it rests after cooking to take this roast to the next level.
Create a mouthwatering smoked prime rib for the holiday season. This roast is rubbed with a Dijon, garlic, and herb seasoning then slow-roasted over hickory hardwood for amazing smoke flavor.
Few things will wow your guests like the sight of a huge prime rib roasting to wood-fired perfection on your Traeger.
Rub, roast, rest, then relish. Salt encrusts the prime rib to flavor and tenderize before it's roasted to extraordinary on the Traeger.
The queen of BBQ has outdone herself with this one. This recipe comes from Diva's deliciously diverse BBQ cookbook, Diva Q's Barbecue, and is perfect for a stellar Sunday dinner.
This savory wood-fired roast is prime for Sunday dinner or a festive family gathering.
Simply seasoned, with smokin' sophisticated flavor. This prime roast is rubbed down with garlic, whole grain mustard, salt and pepper and slow-roasted for a cut that can't be beat.
This roast packs some prime time flavor in every bite. Butter, herbs and a slow roast over hickory is all this beef cut needs to rule your taste buds.
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