Prime rib is a delicious cut of meat when cooked well, the problem is, its also an expensive cut of meat, and therefore, it puts pressure on you to get it right. The recipe below is promoted by a former World Food Champion who advises using a heavy layer of butter mixed with chopped Rosemary, and the result speaks for its self.
Tap/Click above to watch the recipe or scroll below for the steps: Video – CampChef.com
Disclaimer: Hey! By the way… any links on this page that lead to products on Amazon or other sites are affiliate links, and I earn a commission if you make a purchase.
Research/compare over 290 pellet grills/smokers on sale today
Step 1: The starting point for this recipe is a really nice 5 lb Prime Rib with excellent fat marbling. The Prime Rib was first placed in a salt brine overnight.
Step 2: The next step was to prepare the butter to cover the Prime Rib within which a healthy amount of chopped Rosemary was mixed in.
Step 3: Before the butter was applied, the Prime Rib was seasoned with coarse pepper which will amplify the natural flavor of the meat along with providing texture and developing the bark.
Step 4: As this Prime Rib is a large cut of meat you can go pretty liberal with the coarse pepper and you won’t be over seasoning.
Step 5: Then the Rosemary butter was applied all over the Prime Rib before it was loaded on to the rack and placed in the pellet grill/smoker.
Step 6: A skillet was placed below the rack where the Prime Rib was placed. This will catch the dripping butter/fat which will not only save cleaning the pellet grill, it will also used to produce a sauce.
Step 7: Now this is very important, a meat probe was inserted to monitor the cook. With the pellet grill initially running at 250 degrees, the meat probe was monitored with a target temperature of 110 degrees before the next step.
Step 8: The Camp Chef Woodwind Pro 36 was used for this recipe, and its Smoke Box was loaded with some chunks of Mesquite for an additional smoke boost over the Mesquite pellets.
Step 9: At an internal temperature of 110 degrees the Prime Rib has not finished cooking but the smoking stage has, and the bark was starting to develop nicely.
Step 10: At just over three hours into the cook, the temperature on the pellet grill was upped to 400 degrees to finish off the bark of the Prime Rib.
Step 11: The Prime Rib was then left to finish off cooking until its internal temperature was at 120 degrees for a medium rare finish after resting (125 to 130 degrees).
Step 12: The skillet that had been catching the dripping butter/fat was then removed from the grill to make it into a sauce for the Prime Rib.
Step 13: To make the sauce the melted butter/fat was deglazed in the pan with a bit of red wine, some chicken stock was added then reduced.
Step 14: At an internal temperature of 120 degrees the Prime Rib was taken off the pellet grill and left to rest for 30 minutes.
Step 15: After resting for 30 minutes the Prime Rib was ready to carve and the end result was pretty fantastic with a well-developed smoke ring.
Step 16: To serve, the sliced Prime Rib was dressed with a little of the reduced butter sauce with some horse radish on the side. Excellent stuff!
Hi, I’m Chris Scott. I started PelHeat.com back in 2007 and I have a background in pellet manufacturing. PelHeat.com is an educational resource on BBQ pellets, pellet grills & smokers. Check out our Pellet Grill & Smoker Database.
When you've got a group of friends/family coming around, its good to have a couple of recipes in your arsenal to serve up. Case in point, check out these Shotgun Shells below which are quick to...
Beef plate ribs are one of the best foods there is when it comes to BBQ, and particularly Texas style BBQ. On top of that, they are actually one of the easiest cuts of meat to prepare and cook as...
