This herb butter crusted smoked beef rib roast is a show-stopping centerpiece with deep, smoky flavor and a rich, aromatic herb crust. Slow smoking keeps the meat incredibly juicy while the herb butter melts into every crevice, creating a tender, flavorful roast that’s perfect for holidays or special gatherings.
Ingredients:
1 bone-in beef rib roast (prime rib), 5 to 7 pounds
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
Herb Butter:
1 cup unsalted butter, softened
4 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
1 tablespoon fresh parsley, chopped
1 teaspoon smoked paprika
Instructions:
Remove the rib roast from the refrigerator 1 to 2 hours before cooking to bring it to room temperature. Pat dry with paper towels.
Rub the roast all over with olive oil, salt, and black pepper.
In a bowl, mix the softened butter with garlic, rosemary, thyme, parsley, and smoked paprika until well combined.
Generously coat the entire roast with the herb butter, pressing it into the surface.
Prepare your smoker for indirect heat at 250°F (120°C). Use oak, hickory, or mesquite wood for best flavor.
Place the roast on the smoker grate, bone side down. Insert a meat thermometer into the thickest part of the roast.
Smoke until the internal temperature reaches:
120°F for rare
125°F for medium-rare
135°F for medium
This typically takes about 30 to 40 minutes per pound, depending on your smoker.
Once the desired temperature is reached, remove the roast from the smoker and tent loosely with foil. Let it rest for 20 to 30 minutes. The temperature will rise slightly during resting.
Optional Sear:
For a crisp exterior, finish the roast with a quick sear in a 500°F oven or on a hot grill for 5 to 10 minutes before resting.
Serving Suggestions:
Slice thick and serve with horseradish sauce or au jus.
Pair with roasted potatoes, asparagus, or a fresh green salad.
Tips for Best Results:
Always cook to temperature, not time.
Resting is essential for juicy slices.
Leftovers make incredible sandwiches or hash.
Rich, smoky, and infused with herbs, this smoked beef rib roast delivers restaurant-quality results and unforgettable flavor every time.