Garlic and Herb Rib Roast

Prime Rib is the delicacy protein at any dinner table. I find myself making one every month or other month. It’s the perfect meat for a juicy tender meal and you can do so many recipes to enhance the experience. Here I want to share one of my favorite recipes for Bone-in Prime Rib.

Garlic and Herb Rib Roast

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Resting Time 20 minutes mins

Servings 3

Ingredients

  

• 1 3 Bone-in prime rib
• 8 Cloves Garlic 6 smashed and 2 minced
• 1 Handful Thyme
• 1 Handful Rosemary
• 1 tbsp Lemon juice
• 2 tbsp Hot Sauce
• 2 tbsp Kosher Salt
• 2 tbsp Crushed Black pepper
• 2 tbsp Garlic Powder
• 1 Stick Butter

Instructions

 

• Prep all of your ingredients, and pat dry the prime rib.
• Take your chef knife and cut it along the back where the bones are and cut it down about 4 inches. You do not want to cut it off, this is the crevice where you will be stuffing rosemary, thyme and smashed garlic.
• Once you have the cut on the back of the prime rib stuff it with a handful of thyme, a handful of rosemary and 6 smashed garlic cloves. You can also season prior to add a deeper flavor!
• Now that you have all the herbs and garlic in the crevice your cut, take 4 twines of butcher string and tie it up tight so nothing can fall out during the bbq. 
• Now season your prime rib with salt, pepper and garlic. Season generously.
• Set your smoker up for low and slow indirect smoke.
• Set your temp for 250 and apply 2 6 ounce chucks of a whiskey barrel. This will add a nice bold smokey flavor to the outside of the prime-rib.
• Place your prime rib in the center of the smoker and let smoke. After 20 mins place a saucepan on the smoker and add a stick of butter, 1 tablespoon rosemary, 1 tablespoon thyme, 2 cloves minced garlic and 1 tablespoon hot sauce. Melt it down and then baste your prime rib every 20 mins until an internal temp of 128 degrees.
• Once your internal temp reaches 128 degrees you can remove it and open all vents for a nice hot surface area. This will take about 10 - 15 mins. Now you can sear over direct hot coals for 1 min and 30 seconds per side. Make sure it's about 500-550 degrees surface area for searing. 
• Let your prime rib rest for 20 mins at room temperature and slice into 1" steaks for serving. 

Keyword dinner, dry rub, prime rib, smoked

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