Forget the Oven, This is How I Make a Prime Rib Now

By Chef Billy Parisi · 90 min

Ingredients

Instructions

1. Preheat the smoker to 225–235°F.
2. In a medium bowl, mix 1/3 cup olive oil with the thyme, rosemary, parsley and garlic. Set aside 1/3 of this herb crust for later.
3. Trim excess fat from the roast, leaving some fat on the cap for flavor.
4. Coat the roast on all sides with the remaining 3 tablespoons olive oil.
5. Season all sides generously with sea salt and black pepper, pressing it in by hand.
6. Coat the roast completely on all sides with 2/3 of the garlic and herb crust.
7. Place the roast on the top rack with a digital thermometer in the center of the beef. Set an aluminum pan underneath to catch drippings.
8. Smoke at 225–235°F until the internal temperature reaches 100°F, about 2½ to 3 hours.
9. Raise the smoker to 500°F and cook until the roast reaches about 118–120°F.
10. Remove the roast, spread the remaining 1/3 of the herb crust over it, and rest for about 20 minutes.
11. Slice and serve.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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