Prime Rib Recipe

Bring to temperature & season

Remove the 14 oz prime rib portion from refrigeration and let sit at room temperature for 45–60 minutes to take the chill off. Pat the roast dry with paper towels. Rub the entire surface with olive oil. Combine kosher salt, cracked black pepper, garlic powder, and chopped rosemary; rub evenly over all surfaces of the roast. Let sit while you prepare the smoker or oven.

Prepare smoker (preferred) or oven

If smoking: preheat smoker to 225°F (107°C). Add soaked hickory or oak chips to the smoker box or coals. If using an oven: preheat to 275°F (135°C) and prepare a small tray of soaked wood chips on a low rack under the roast for mild smoke flavor, or proceed without chips for oven-roasted.

Smoke/roast low and slow

Place the seasoned prime rib on a rack set in a shallow roasting pan, fat cap up. Insert a probe thermometer into the thickest part of the roast, not touching bone. Smoke/roast at 225–275°F (107–135°C) until internal temperature reaches 115°F (46°C) for medium-rare final temp (allowing for carryover), approximately 40–60 minutes for a 14 oz portion (monitor by thermometer rather than time).

Rest and sear (reverse sear)

Remove roast from smoker/oven when it reaches target temp (115°F for medium-rare). Tent loosely with foil and rest 10–15 minutes. Increase smoker/oven or preheat a heavy skillet/grill to high (500°F /260°C) or set oven to 500°F (260°C) to create a crust. Add 1 tablespoon butter to a cast-iron skillet until foaming and sear the roast 1–2 minutes per side to develop a deep crust, or return to hot oven for 5–7 minutes until crust forms and internal temp reaches 125–130°F (52–54°C) for medium-rare. Rest 5–10 minutes before slicing to reach final temp ~130°F.

Slice and finish

If bone-in, remove bone if desired and slice the roast across the grain into 1/2–3/4 inch slices. Spoon any accumulated juices from the resting pan over the slices. Serve immediately with chosen sides.

While the roast rests, pour off excess fat from the roasting pan leaving brown fond. Place pan over medium heat (or use a small saucepan). Add minced shallot and sauté 1 minute until fragrant. Deglaze with red wine, scraping up browned bits; reduce by half (about 1–2 minutes). Add beef stock and simmer until slightly reduced and glossy, about 4–6 minutes. Whisk in Dijon mustard. Turn heat very low and whisk in cold cubed butter a few pieces at a time to mount the sauce. Season with salt and pepper to taste. Strain if desired and serve warm alongside sliced prime rib.

Reheat or prepare sides to serve with the prime rib. For roasted garlic mashed potatoes: reheat gently and finish with a knob of butter and a splash of cream if needed. For seasonal vegetable: roast or sauté until bright and tender-crisp, finish with a small pat of butter or a drizzle of olive oil and a pinch of salt and pepper. Plate two sides per order alongside prime rib.