Ingredients:

  • 1 (8-10 pound) bone-in prime rib roast (standing rib roast) (3.6-4.5 kg)
  • 2 tablespoons kosher salt (30 ml)
  • 1 tablespoon freshly ground black pepper (15 ml)
  • 1 tablespoon granulated garlic (15 ml)
  • 1 tablespoon onion powder (15 ml)
  • 1 teaspoon smoked paprika (5 ml)
  • 1 teaspoon dried thyme (5 ml)
  • 2 tablespoons olive oil (30 ml)
  • 2-3 cups wood chips (hickory, oak, or pecan) (470-700 ml) - soaked in water for at least 30 minutes
  • 2 tablespoons beef drippings (collected from the smoker) (30 ml)
  • 1 cup beef broth (240 ml)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 1 teaspoon cornstarch (5 ml) (mixed with 1 tablespoon cold water - 15 ml)
  • 1/4 cup Dijon Mustard (60 ml)
  • 1/4 cup fresh rosemary minced (60 ml)
  • 1/4 cup fresh thyme minced (60 ml)
  • 1/4 cup of finely chopped garlic (60 ml)
  • 1 Tbsp of olive oil (15 ml)

Instructions:

  1. Trim excess fat from the roast, leaving about 1/4 inch. If desired, tie the roast with butcher's twine to ensure uniform shape.
  2. Generously season the prime rib with salt on all sides. Place uncovered in the refrigerator overnight (or up to 24 hours).
  3. Combine the ingredients for the crust, such as Dijon Mustard, fresh Rosemary, Thyme, chopped garlic, and olive oil. Mix together in a bowl.
  4. Combine pepper, granulated garlic, onion powder, smoked paprika, and dried thyme in a small bowl. Pat the roast dry with paper towels. Rub the roast all over with olive oil, then evenly coat with the seasoning mixture. Add the optional crust and ensure it is adequately applied.
  5. Soak wood chips in water for at least 30 minutes. Preheat smoker to 225°F (107°C). Add soaked wood chips to the smoker according to your smoker's instructions.
  6. Place the prime rib directly on the smoker grate or on a wire rack inside a roasting pan. Insert a meat thermometer into the thickest part of the roast, avoiding the bone.
  7. Smoke until the internal temperature reaches 120-125°F (49-52°C) for rare, 130-135°F (54-57°C) for medium-rare, or 140-145°F (60-63°C) for medium. Add more wood chips as needed to maintain smoke.
  8. Remove the prime rib from the smoker. Tent loosely with foil and let rest for at least 30 minutes (or up to 1 hour). The internal temperature will continue to rise during this time (carryover cooking).
  9. For a crispier crust, sear the prime rib in a very hot oven (500°F/260°C) for 5-7 minutes after resting. Watch it carefully to prevent burning!
  10. While the prime rib is resting, make the au jus. Skim off any excess fat from the drippings collected in the drip pan. Heat the drippings in a small saucepan over medium heat. Whisk in the beef broth and Worcestershire sauce. Bring to a simmer. Whisk in the cornstarch slurry and cook until thickened.
  11. Carve the prime rib against the grain into slices. Serve immediately with au jus (if desired).