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This Smoked Prime Rib isn’t just a dish; it’s a culinary masterpiece that will undoubtedly make a statement at your table. The perfect blend of Branch and Vine seasonings, combined with the magic of smoking, results in a prime rib that’s not only visually stunning but also bursting with flavors. Imagine the tenderness of the meat, the smokiness that permeates every bite, and the irresistible aroma that fills your kitchen. This dish is an invitation to indulge, impress, and savor the moment.
Ingredients:
- Prime Rib
- 2 tablespoons Branch and Vine Bacon Sea Salt
- 1 teaspoon Black Pepper
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- 1 teaspoon Dried Parsley
- 1⁄2 teaspoon Celery Seed
- 1 tablespoon Smoked Paprika
- 1 teaspoon Dried Rosemary
- 1 teaspoon Dried Oregano
- Branch and Vine Hickory Balsamic Vinegar
- Branch and Vine Garlic Infused Olive Oil
Step-by-Step Guide:
1. Allow the Prime Rib to Come to Room Temperature:
- Take the prime rib out of the refrigerator and let it come to room temperature for approximately 45 minutes.
2. Preheat the Smoker or Grill:
- Preheat your smoker or grill to a sizzling 500°F.
3. Create the Flavorful Seasoning:
- In a bowl, combine sea salt, black pepper, onion powder, garlic powder, dried parsley, celery seed, paprika, smoked paprika, dried rosemary, and dried oregano. Whisk until well combined.
4. Trim the Prime Rib:
- Use a sharp knife to trim excess fat from the prime rib. Optionally, tie the roast with butcher twine for even cooking.
5. Apply the Seasoning:
- Brush the prime rib with Branch and Vine Garlic Infused Olive Oil and Branch and Vine Hickory Balsamic Vinegar as a binder. Generously rub the seasoning mixture over the prime rib, ensuring it’s well coated.
6. Initial Smoking:
- Preheat your smoker to 500°F and place the seasoned prime rib directly on the grill grates. Smoke at this high temperature for 15 minutes to create a perfect sear on the outside.
7. Adjust Temperature:
- Reduce the temperature to 325°F after the initial searing.
8. Monitor and Probe:
- Insert a meat thermometer probe into the thickest part of the prime rib. Continue smoking until the internal temperature reaches your desired doneness (e.g., 130°F for medium-rare).
9. Rest the Prime Rib:
- Once the desired temperature is reached, remove the prime rib from the smoker. Tent it with foil and let it rest for 20-25 minutes.
10. Slice and Serve:
- Carefully cut and remove the butcher twine. Slice the prime rib against the bone into desired thickness. Serve and enjoy your Smoked Prime Rib!
Expert Tips and Tricks:
Invest in a good meat thermometer to ensure precise cooking.
Letting the prime rib rest after smoking enhances its juiciness and tenderness.
Experiment with wood chips for different smoke flavors.
For a crispy crust, increase the temperature during the last 15 minutes of smoking.
Variations:
- Herb-Infused Prime Rib: Add fresh thyme and rosemary to the seasoning mix.
- Spicy Smoked Prime Rib: Incorporate cayenne pepper and chili powder for a kick.
- Citrus Twist: Infuse the seasoning with lemon and orange zest for a refreshing taste.
- Coffee Rubbed Prime Rib: Mix ground coffee into the seasoning for a rich and bold flavor.
What to Serve With:
- Garlic Mashed Potatoes
- Creamy Horseradish Sauce
- Roasted Brussels Sprouts with Balsamic Glaze
- Buttery Green Beans Almondine
- Wild Mushroom Risotto
- Cranberry Orange Relish
- Garlic Knots
- Grilled Asparagus with Lemon Zest
- Classic Caesar Salad
- Mac and Cheese
Storage Tips:
Store any leftover smoked prime rib in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain its tenderness.
How Much Smoked Prime Rib for Family Gatherings?
Plan on about 1/2 to 3/4 pounds of prime rib per person. Adjust based on the size of your gathering and appetite preferences.
How Far in Advance Can I Make Smoked Prime Rib?
Prepare the seasoning and marinate the prime rib up to 24 hours in advance. Smoke it on the day of your gathering for the freshest flavors.
Smoked Prime Rib
Ingredients
- Prime Rib
- 2 tbsp Branch and Vine Bacon Sea Salt
- 1 tsp Black Pepper
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tsp Dried Parsley
- 1/2 tsp Celery Seed
- 1 tbsp Smoked Paprika
- 1 tsp Dried Rosemary
- 1 tsp Dried Oregano
- Branch and Vine Hickory Balsamic Vinegar
- Branch and Vine Garlic Infused Olive Oil
Instructions
- Allow the prime rib to come to room temperature for about 45 minutes. Preheat your smoker or grill to 500°F.
- In a bowl, mix together sea salt, black pepper, onion powder, garlic powder, dried parsley, celery seed, paprika, smoked paprika, dried rosemary, and dried oregano. Whisk the ingredients together until well combined.
- Trim excess fat from the prime rib using a sharp knife. Optionally, tie the roast using butcher twine for even cooking.
- Brush the prime rib with Branch and Vine Garlic Infused Olive Oil and Branch and Vine Hickory Balsamic Vinegar as a binder. Generously rub the seasoning mixture all over the prime rib, ensuring it is well coated.
- Preheat your smoker to 500°F. Place the seasoned prime rib directly on the grill grates.
- Smoke the prime rib at 500°F for 15 minutes to create a sear on the outside.
- After the initial searing, reduce the temperature to 325°F.
- Insert a meat thermometer probe into the thickest part of the prime rib. Continue smoking until the internal temperature reaches your desired doneness (e.g., 130°F for medium-rare).
- Once the desired temperature is reached, remove the prime rib from the smoker. Tent the prime rib with foil and let it rest for 20-25 minutes.
- Carefully cut and remove the butcher twine. Slice the prime rib against the bone into desired thickness. Serve and enjoy your Smoked Prime Rib!
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