Herb Crusted Prime Rib (Smoky, Savory & Perfect for Special Occasions)
If you’re looking to make a statement at your next holiday dinner or family get-together, this Herb Crusted Prime Rib is hard to beat. It’s rich, juicy, packed with flavor, and surprisingly easy to pull off — even if cooking a prime rib sounds intimidating at first.Low and slow on the smoker, finished with a flavorful herb crust and compound butter, this is one of those meals that instantly feels special the moment it hits the table.
Ingredients
- 1 8 lb Bone-in prime rib roast
- 1/2 cup Beef rub Pit Boss Prime Beef & Brisket or your favorite
Compound Butter
- 1 tbsp fresh sage finely chopped
- 1 tbsp fresh rosemary finely chopped
- 1 tbsp fresh thyme finely chopped
- 1 tbsp fresh garlic minced
- 16 oz butter softened
Instructions
- Preheat smoker or grill to 225°F using hickory or cherry wood if smoking.
- Finely chop sage, rosemary, thyme, and garlic, then mix thoroughly into softened butter to make compound butter.1 tbsp fresh sage, 1 tbsp fresh rosemary, 1 tbsp fresh thyme, 1 tbsp fresh garlic, 16 oz butter
- Pat prime rib dry and trim any loose or protruding fat if needed.1 8 lb Bone-in prime rib roast
- Season the roast generously on all sides with beef rub.1/2 cup Beef rub
- Using a spatula or knife, coat all sides of the roast (except bones) with the compound butter.
- Place roast on a rack over a pan to catch drippings and transfer to smoker or grill using indirect heat.
- Cook until internal temperature reaches desired doneness, rotating roast 180° halfway through cooking.
- Remove roast from heat and loosely tent with foil, resting for at least 30 minutes.
- Slice against the grain and serve.