Fresh-from-the-pit Carved Prime Rib Recipe
Make Fresh-from-the-pit Carved Prime Rib Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Prime Rib
Pit / Smoking Aromatics & Fuel
Au Jus (pan sauce)
Finish & Serving
Method
Prime Rib
- 1
Bring to room temperature
Remove the prime rib from the refrigerator 2 to 3 hours before cooking so it reaches near room temperature. Pat the roast dry with paper towels to remove surface moisture.
- 2
Prepare the rub
In a small bowl combine coarse kosher salt (3 tbs), black pepper (2 tbs), garlic powder (1 tbs), chopped rosemary (2 tbs), chopped thyme (1 tbs) and olive oil (3 tbs). Mix into a pasty rub.
- 3
Season the roast
Loosen the fat cap slightly with a knife and rub the oil-herb mixture all over the roast, covering the fat cap and sides. Press the rub into the meat so it adheres. Let rest while you prepare the pit (at least 20–30 minutes).
Pit / Smoking Setup
- 4
Prepare charcoal and wood
Light 6 cups of hardwood lump charcoal (or briquettes) in a chimney starter or firebox and let them ash over until producing steady heat (about 20–30 minutes). Add 2 wood chunks (hickory, oak, or pecan) directly onto the hot coals for smoke flavor. For a milder smoke add one chunk, for stronger add two.
- 5
Set up for indirect heat
Arrange the coals to one side of the pit (or bank them to the edges) to create an indirect cooking zone. Place a disposable or metal drip pan in the zone beneath where the roast will sit and add 2 cups water to the pan — this stabilizes temperature and collects drippings for the au jus.
- 6
Stabilize pit temperature
Aim for a steady pit temperature of 225–250°F (107–121°C). Adjust vents to maintain this range. Add a small handful of lit coals or an extra wood chunk every 45–60 minutes to sustain heat and smoke.
Smoking & Roasting
- 7
Place roast on the pit
Position the seasoned prime rib bone-side down (bones acting as a natural rack) over the indirect heat zone. Insert a probe thermometer into the thickest part of the roast, avoiding bone.
- 8
Low-and-slow cooking
Smoke the roast at 225–250°F until internal temperature reaches 115°F for rare or 120°F for medium-rare. For a 6-rib roast this will typically take about 3 to 4 hours (estimate: 25–30 minutes per pound at 225°F), but monitor with the probe thermometer rather than time alone.
- 9
Reverse sear (optional but recommended)
When the roast reaches target internal temp (115–120°F), remove it from the indirect zone. Bank coals into a hot direct-heat zone or increase pit temp to 500°F by opening vents and adding hot coals. Sear the roast over direct heat for 3–6 minutes per side (rotate to get an even crust) until exterior is deeply caramelized and internal temp reaches 125–130°F for medium-rare.
- 10
Rest the roast
Transfer the roast to a cutting board, tent loosely with foil, and rest for 20–30 minutes. The internal temperature will rise 5–10°F during resting and juices will redistribute.
Au Jus (pan sauce)
- 11
- 12
Make the au jus
Place the skillet over medium heat. Add 2 cups beef stock and 1 tablespoon red wine (optional) to the pan drippings. Bring to a gentle simmer, scraping browned bits from the bottom with a wooden spoon. Reduce slightly for 3–5 minutes until flavors concentrate. Whisk in 1 tablespoon unsalted butter and season with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning as needed.
- 13
Strain
Strain the au jus through a fine-mesh sieve into a warmed sauce vessel to remove solids, keeping the sauce smooth.
Finish & Carving
- 14
Season and garnish
Sprinkle the rested roast lightly with 1/2 teaspoon coarse sea salt to finish and let sit 2 minutes so salt adheres. Optionally scatter chopped parsley over carved slices for color.
- 15
Carve
Using a long, sharp carving knife, remove the bones if desired by cutting along the rack and lifting them away. Slice the roast across the grain into 1/4–1/2-inch thick slices for prime rib. For thicker slices, carve 3/4-inch portions. Arrange on a platter and serve with warm au jus on the side.