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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.
Prep Time 15 minutes
Cook Time 4 hours
Resting Time 30 minutes
Total Time 4 hours 45 minutes
Course Main Course
Cuisine BBQ / Holiday
Servings 6
Calories 850 kcal

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.
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