Hey guys welcome to HeyGrillHey I'm starting it out this time I'm Todd and
this is Susie and today we've cooked this delicious hunk of roast beast better
known as prime rib with Susie's special garlic butter prime rib recipe yeah tell
us about it Sus if you want to nail a smoked prime rib this holiday season I'm
going to show you exactly what you need to do to have it turn out perfectly pink
deliciously flavorful and like over-the-top insanely delicious you'll
nail it your first time I promise let's do it
alright let's get started on our smoked prime rib before we do anything else I
need to make sure that you guys buy exactly what you want at the butcher's
counter so we're gonna talk about this beautiful cut of beef for just a second
now a prime rib comes from the primal cut of the rib this is where ribeye
steaks come from the whole thing is about seven bones and can weigh up to 30
pounds I generally cook a smaller roast that's
about 10 pounds usually four bones and I have my butcher cut it mostly off the
bone for me and tie it your butcher can do this for you too if you don't have a
butcher that will do it you can do it yourself super easily just with a little
butchers twine and a knife you can also buy prime rib that is
boneless I definitely recommend cooking bone on not only will boneless change
the timing for this particular recipe but I love having the bones to eat that
kind of like my secret little snack that I munch on while I'm waiting for the
prime rib to rest and slice for everybody else so I leave mine bone-in
every grade of beef is going to be a little bit different in terms of the
marbling that you get inside that's this beautiful white intramuscular fat the
highest grades you can buy is prime and you will pay a pretty penny for a prime
grade prime rib roast it's worth it if you're celebrating something like a
beautiful special occasion this is a choice roast that I have here and it is
going to be absolutely delicious I'm gonna let
sit out for about thirty minutes to an hour while I prep everything else get
the smoker rolling I'm putting this on my Camp Chef 225 degrees and I'm using a
mix of oak and cherry wood I like the bold flavor of oak and the color I'm
gonna get from the cherry at 225 degrees I plan about 35 minutes per pound for a
bone-in roast and once you hit this 10 pound maximum it's really not gonna
change the time at all so if you do have a 30 pound roast
you're not still gonna do 35 minutes per pound and end up cooking this thing for
15 hours at 10 pounds the roast is gonna get longer but it's not going to get
wider around so it's really not gonna change the cook time the longest you're
gonna spend on a roast like this is about six hours even if it's a big one
because you again its width not necessarily length and now we just got
to prep the outside of it we're doing a garlic butter crusted prime rib and it
is as delicious as it sounds the first step is to season the outside of our
prime rib pretty liberally I'm going to be using my beef seasoning this is a
great salt and pepper based seasoning or you can just go with equal parts kosher
salt and cracked black pepper for our garlic butter crust we're going to start
with a cup of softened butter we're gonna mince 8 cloves of garlic
we're also gonna add in two sprigs of rosemary a couple sprigs of thyme and
you want to make sure these are really really really finely chopped rosemary
you can get a little bit woody so chop it really fine add it to the
bowl give it a good stir make sure that the herbs and the garlic are equally
distributed throughout the butter so in my family it is not Christmas unless we
have prime rib every Christmas Eve since before he was even born
my parents have done prime rib dinner at their house on Christmas Eve so for me
this is like ultimate nostalgia and those awesome family Christmas memories
with a giant hunk of red meat and there is nothing better
butters made it's time to get it on to our prime rib I just like to use a
rubber spatula because I can spread it on there you don't need to be too thick
or too thin you just want to be able to not really see any prime B prime rib
peeking through the butter
mmm-hmm kind of like frosting a giant meat cake once our prime rib is covered
in our garlic herb butter it's time to get it ready to go out onto the smoker I
have a baking sheet with a flat cooling rack this is like a cookie cooling rack
that makes the perfect roasting rack in your smoker right on top and we
carefully transfer the prime rib over this is going to allow the smoke to
really get around the meat itself and we're going to catch all of those
beautiful smoky buttery herb drippings to use later very important now this is
going out onto our smoker like I said 225 degrees oak and cherry wood I'm
gonna be inserting a thermometer into the thickest part of the meat itself 35
minutes per pound I figured this is going to take about five to six hours
for the first part of this cook stay tuned I'm going to show you how we
finish this off
our prime rib has cooked to an internal temperature of 120 degrees this is not
our finished temperature but as you can see it's taking on a lot of beautiful
color it smells fantastic we're gonna pull that off and we need to let this
rest for a couple minutes and what's happening is I've increased the
temperature on my grill outside to 400 degrees so you can do this next step in
your oven you can do this next step on a normal gas grill or a charcoal grill
this is the searing step this is the step that gets us a beautiful crispy
dark exterior bark and that perfectly cooked
pink interior so we're gonna let this set for a couple minutes while the
outside heats up we got to focus on these beautiful drippings right here now
this is just all of that gorgeous butter that has rendered off of the outside of
our steak we've also got some of those really nice beef drippings in there we
want to separate out any of the herbs that have maybe turned a little bit dark
at the bottom of this pan and reserve this flavored butter you can use this to
drizzle over the top of your prime rib once it's finished or you can use these
drippings heat them up a little bit of flour and some beef stock and you can
make a really nice au jus you our target temperature for the second half of the
cook is a hundred and thirty five degrees we're just about there so I'm
gonna pull it off so good guys my family is gonna love me
today this is perfectly cooked fingers crossed we used all of our thermometers
we're gonna cut this open and see what it looks like after you do that final
high temperature roast you're gonna have these lovely crispy garlicky edges we've
got our beautiful browned butter right here it's time to serve so I usually
come right along the bones right here and take off that twine because nobody
wants to end up with an accidental piece of string in their slice of prime rib
and then I actually cut the bones away from the roast itself makes it easier to
slice and whoever likes to eat the bones can have a little treat it gives you a
nice flat platform for slicing your roast so you can cut these bones
individually I feel like this is usually the time that Todd wanders into the
kitchen and asks if we're ready to eat yet and I get to hand him one of these
ridiculously beautiful beef ribs the hair on the back here next stand up for
something spidey-sense deer meat sense tingle my
goodness I mean those are just a treat in and of itself those are ridiculous
and now the Pièce De Résistance Todd is this beautiful smoked prime rib
now you can cut your slices as thick as you like we usually take ours
how about 3/4 of an inch thick and then people just really like to fight over
that end piece but you can see it it's beautifully pink on the inside
you've got a lovely hint of a smoke ring around the edge
this thing is so juicy like a top tier oh my gosh and then once you have it all
sliced just before you serve just drizzle each piece with a little bit of
that smoked butter yeah and if you want to this is this is indulgence this is a
holiday meal if you want to you can actually sprinkle each piece with a
little bit of a like a flake salt boom boom how is your rib oh good good
yeah oh my gosh so you can taste that initial layer of the beef rib on there
the salt the pepper the garlic then you really get that herb garlic crust and
it's got like a nice little crunch here on the edges this is one of your best
everything oh so good you guys so tell the people what they need to do do your
prime rib right that's what you need to do go to a grill hey calm for more
recipes like this but follow this recipe this garlic butter prime rib
it's off the charts oh so good so just a minute you guys our whole purpose is to
help you feed the people that you love and feed them in the best way possible
and for us that's barbecue slow smoked wood-fired food all the way our whole
goal is to help you make better barbecue so you can feed the people that you love
become a backyard barbecue hero you can get tears
joy and snuggles and kisses from the people you love when they eat food like
this it's an indulgence it's delightful you should have this on your holiday
table amen