It’s Montana Week here and I’m sharing some of the most famous foods from Big Sky Country as part of my American Eats series. For a true Montana dinner, don’t forget to finish off your meal with a slice of homemade huckleberry pie! Montana is well-known for ranching, cowboys, and of course, prime rib. This succulent cut of meat is best showcased by cooking it to a beautiful rare to medium-rare with minimal flavor enhancers like coarse kosher salt, freshly ground black pepper, garlic, and herbs like rosemary and thyme. And while you can roast prime rib in the oven for a delicious dinner, smoking your prime on a Traeger, traditional smoker, or other pellet smoker or pellet grill is even better because it makes it so easy and adds a wonderful complexity and smoky flavor to every bite. This is our favorite smoked prime rib recipe that is easy to prep and make for any special occasion! Serve it for Christmas dinner, Easter dinner, or Sunday dinners when you are having guests over.
What is prime rib?
Prime rib is a cut, not a grade of meat, and if you sliced it into steaks you would have ribeye steak since they both come from the same part of the cow. After slow roasting or smoking your prime rib, you cut it into thick juicy slices to serve. Prime rib is sometimes also called a “standing rib roast” and during the holiday season you will see it prepared bone-in. During the rest of the year it can be hard to find a bone-in prime rib roast unless you talk to a butcher, but a boneless prime rib roast is just as delicious and I can always get one from Costco. In fact, we prefer a boneless prime rib roast for smoking because you get better smoke penetration all around the meat that way. Prime rib can be graded USDA prime, choice, or select, with prime being the top choice for the juiciest, most tender meat with the best marbling. It’s an expensive cut of meat, which is why it is typically saved for special occasions and celebratory meals, but it is so worth it!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Prime Rib Roast – Look for prime rib labeled “USDA prime” rather than “USDA choice”. It can be a little confusing, but you are looking for PRIME (the grade) prime rib (the cut), if that makes any sense.Kosher saltOlive oilGarlic clovesRosemary & thyme – I prefer fresh herbs for their punchier flavor, but you can replace 1 Tablespoon of fresh herbs with 1 teaspoon of dried herbs in a pinch.Black pepperSmoked paprikaMustard powderHorseradish sauce – My husband would tell you that this is an absolute must when it comes to prime rib. It’s so zippy and creamy and the perfect compliment to the rich flavor of the succulent prime rib. It’s just mayo, sour cream, heavy creamy, horseradish, and chives with a little salt and pepper, to taste.
How to Smoke Prime Rib
What to Serve with Prime Rib
We served our smoked prime rib with a classic garden salad with restaurant-style ranch dressing and rich duchess potatoes for our side for an elegant but still rustic meal that reminded us of our trips to the Treasure State. Here are some other great options to round out your meal! Rare: 120 to 125 degrees F. Medium-Rare: 125 to 135 degrees F Medium: 135 to 145 degrees F Well-Done: 145 degrees F +
Roasted Brussels Sprouts with BaconOven Roasted Asparagus with Garlic, Parmesan, & LemonFluffy Instant Pot Mashed PotatoesParker House RollsThe Best Boiled Corn on the CobScalloped Potatoes (Au Gratin Potatoes)Easy Oven Roasted CauliflowerCopycat Olive Garden SaladCopycat Texas Roadhouse Rolls with Whipped Cinnamon Honey Butter
Tips for Success
Don’t overcook. When in doubt, test your prime rib in a couple spots with a reliable digital meat thermometer (affiliate link) to make sure you don’t overcook it. Prime rib is best when it is juicy and pink inside instead of dry and grey. Use your favorite wood. We typically use hickory for smoking prime rib, but apple, cherry, and oak are all good choices for beef.
Storage Instructions
Prime rib leftovers should be kept in an airtight container in the refrigerator and eaten within 2 days. I don’t recommend freezing leftover prime rib.
How to Reheat Prime Rib
After smoking your prime rib to medium-rare perfection, you don’t want to waste or ruin any of it that is leftover. Our favorite way to use leftover prime rib is to make a prime rib sandwich. But if you just want to reheat it for enjoying the next day, wrap it tightly in aluminum foil and heat it in a 325°F oven for 15-20 minutes.
More Special Occasion Dinner Recipes
Easy Beef Tenderloin Roast With Creamy Horseradish SaucePan Seared Lamb Loin ChopsPan Seared ScallopsBeef WellingtonCrispy Honey Roasted Duck
How to Cook Lobster Tails (4 Ways)
Oven Roasted Rack of Lamb Recipe
Mom’s Chicken Cordon Bleu
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