Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 bone-in prime rib roast (about 5 lb / 2.3 kg)
- 2 tbsp kosher salt
- 2 tbsp coarsely cracked black pepper
- 2 tbsp finely chopped fresh rosemary (or 2 tsp dried rosemary, crushed)
- 1 tbsp olive oil
- Wood for smoking: 3 oz (85 g) oak or hickory chunks (optional: add 1 oz / 28 g cherry for color)
- Horseradish cream: 1 cup sour cream, 3 tbsp prepared horseradish, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp kosher salt, 1/4 tsp black pepper
Do This
- 1) Pat roast dry; rub with 2 tbsp kosher salt. Refrigerate uncovered for 12 hours.
- 2) Mix pepper + rosemary + olive oil; coat roast all over.
- 3) Heat smoker to 225°F (107°C). Add wood.
- 4) Smoke until internal temp hits 118°F (48°C) in the center (about 3 to 3 1/2 hours for a 5-lb roast).
- 5) Rest roast 30 minutes (don’t skip).
- 6) Sear hard at 500°F (260°C) for 8–10 minutes to brown the crust.
- 7) Rest 10 minutes; slice into thick slabs. Serve with horseradish cream.
Why You’ll Love This Recipe
- Reverse-sear perfection: gentle smoke for an evenly rosy interior, then a fast high-heat sear for a real crust.
- Bold pepper-and-rosemary flavor: simple seasoning that tastes like a steakhouse.
- Juicy and predictable: cooking to temperature (not time) keeps prime rib tender and succulent.
- The horseradish cream makes it: cool, tangy, and spicy against the rich beef.
Grocery List
- Produce: 1 lemon, fresh rosemary (about 4 sprigs)
- Dairy: sour cream (1 cup)
- Pantry: kosher salt, whole black peppercorns (or coarse black pepper), olive oil, Dijon mustard, prepared horseradish
- Meat: 1 bone-in prime rib roast (about 5 lb / 2.3 kg)
- Smoking: oak or hickory wood chunks (optional cherry wood chunks)
Full Ingredients
Prime Rib Roast
- 1 bone-in prime rib roast, about 5 lb (2.3 kg), 2–3 bones preferred
- 2 tbsp kosher salt (Diamond Crystal) (or 1 tbsp + 1 tsp Morton kosher salt)
- 2 tbsp coarsely cracked black pepper (freshly cracked for best bite)
- 2 tbsp finely chopped fresh rosemary (or 2 tsp dried rosemary, crushed between your fingers)
- 1 tbsp olive oil
For Smoking
- 225°F (107°C) smoker setup with a drip pan
- 3 oz (85 g) wood chunks (oak or hickory recommended)
- Optional: 1 oz (28 g) cherry wood for extra color
Horseradish Cream
- 1 cup (240 g) sour cream
- 3 tbsp (45 g) prepared horseradish, well-drained
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 g) Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
For Serving (Optional but Great)
- Flaky salt, to finish
- Extra rosemary sprigs, for platter garnish
Step-by-Step Instructions
Step 1: Prep and (optionally) tie the roast
Unwrap the 5 lb bone-in prime rib and pat it very dry with paper towels. If the roast feels floppy or uneven, tie it with kitchen twine at 1 1/2-inch intervals to help it cook evenly.
If your roast has a thick fat cap, leave it on but trim it to about 1/4 inch thickness so it renders better and doesn’t block seasoning.
Step 2: Dry-brine with salt for 12 hours
Season all sides of the roast with 2 tbsp kosher salt. Place the roast on a rack set over a sheet pan and refrigerate uncovered for 12 hours. This dries the surface (better crust) and seasons the interior.
If you need to shorten the timeline, you can dry-brine for 2 hours, but the best texture and flavor come from the full 12 hours.
Step 3: Add the pepper-rosemary crust
In a small bowl, mix 2 tbsp cracked black pepper with 2 tbsp chopped rosemary and 1 tbsp olive oil to make a paste. Rub it all over the roast, pressing so it adheres. (The salt is already on the meat, so this layer is all about peppery, herbal crust.)
Step 4: Preheat the smoker to 225°F
Preheat your smoker to 225°F (107°C). Add a drip pan if your setup allows (prime rib drips a lot). Add 3 oz (85 g) oak or hickory chunks; for a slightly sweeter aroma and deeper mahogany color, add 1 oz (28 g) cherry wood.
Insert a probe thermometer into the center of the roast (avoid bone), aiming for the thickest part.
Step 5: Smoke low and slow to 118°F internal
Place the roast in the smoker fat-side up. Smoke at 225°F (107°C) until the internal temperature reaches 118°F (48°C) for a medium-rare final target after searing and resting.
For a 5 lb roast, this typically takes 3 to 3 1/2 hours, but go by temperature, not the clock.
Step 6: Rest the roast for 30 minutes
Remove the roast from the smoker and place it on a cutting board or rimmed tray. Tent loosely with foil and rest for 30 minutes. This rest helps the juices redistribute and also gives you a safer window to sear hard without overshooting.
Step 7: Sear hard for a browned crust (500°F for 8–10 minutes)
Heat your oven to 500°F (260°C). Place the roast on a rack over a sheet pan (or use a roasting pan). Sear for 8–10 minutes, rotating the pan once halfway through, until the surface is deeply browned and sizzling.
Temperature check: After searing, your roast should land around 130–135°F (54–57°C) in the center for medium-rare. If it’s a few degrees under, give it another 2 minutes and recheck.
Step 8: Make horseradish cream and serve
While the roast sears (or during the 30-minute rest), stir together 1 cup sour cream, 3 tbsp prepared horseradish, 1 tbsp lemon juice, 1 tsp Dijon, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Refrigerate until serving.
Rest the roast 10 minutes after searing. Slice between the bones to separate into sections, then carve into thick slabs (about 3/4 to 1 inch). Finish with a pinch of flaky salt if you like, and serve with horseradish cream.
Pro Tips
- Use a thermometer, always: Prime rib is expensive; cooking to internal temperature is the most reliable way to nail medium-rare.
- Don’t over-smoke: Prime rib absorbs smoke quickly. Stick to 3–4 oz wood chunks for a balanced, steakhouse-style smoke.
- Cracked pepper matters: Coarsely cracked peppercorns create that signature peppery bark. Fine ground pepper can taste harsh when seared.
- Rest twice for best juiciness: The 30-minute rest before searing protects the interior; the 10-minute rest after searing keeps slices juicy.
- Slice across the grain: Once the bones are removed, look for the grain direction and slice perpendicular for maximum tenderness.
Variations
- Garlic-rosemary pepper crust: Add 4 cloves garlic, finely grated, to the pepper-rosemary paste for a deeper savory crust.
- Herb swap: Replace half the rosemary with 1 tbsp chopped fresh thyme for a slightly softer, more floral herb profile.
- Spicy horseradish cream: Add 1/2 tsp hot sauce or 1/4 tsp cayenne to the sauce for extra heat.
Storage & Make-Ahead
Make-ahead: Dry-brine the roast for 12 hours (up to 24 hours) before smoking. The horseradish cream can be made up to 3 days ahead; keep it covered and refrigerated.
Refrigerate leftovers: Cool sliced beef quickly and store in an airtight container for up to 4 days. Store horseradish cream separately for up to 4 days.
Reheat gently: For best tenderness, reheat slices in a 250°F (121°C) oven with a splash of beef broth (or water) in the pan, covered, until warmed through, about 15–20 minutes. Avoid microwaving if possible; it can tighten the meat.
Nutrition (per serving)
Approximate (based on 8 servings): 680 calories, 48 g protein, 52 g fat, 2 g carbs, 1 g fiber, 1 g sugar, 820 mg sodium.
