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Smoked Prime Rib Recipe
Chef Billy Parisi shares his smoked prime rib recipe with us off his YS640S pellet smoker and it’s out of this world.
—
Recipe from @ChefBillyParisi on YouTube
https://www.youtube.com
Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/pellet/
INGREDIENTS
- 1/3 cup olive oil + 3 tablespoons
- 3 tablespoons finely minced fresh thyme
- 3 tablespoons finely minced fresh rosemary
- 3 tablespoons finely minced fresh parsley
- 15 finely grated cloves of garlic
- 8 pound boneless ribeye roast
- 1 ½ tablespoons sea salt
- 1 tablespoon black pepper
INSTRUCTIONS
- Preheat your smoker from 225° to 235°.
- Next, in a medium-sized bowl, mix together the 1/3 cup olive oil with the thyme, rosemary, parsley, and garlic. Reserve 1/3 for later.
- Trim the prime rib roast fat cap of any unwanted fat. It’s important to leave some fat as that will help flavor the meat.
- Coat the roast on all sides with the remaining 3 tablespoons of olive oil.
- Generously season it on all sides with sea salt and black pepper. Press it in with your hands.
- Coat the ribeye roast on all sides with the 2/3 garlic and herb crust, ensuring it is completely covered in it.
- Place the roast on the top rack of your smoker. If you have a digital thermometer, place it directly in the center of the beef.
- Put an aluminum pan underneath the roast to catch any drippings.
- Smoke the prime rib at 225 to 235° until it reaches an internal temperature of 100°, which takes about 2 ½ to 3 hours.
- Bump up the smoker to 500° and finish cooking until it reaches about 118° to 120°.
- Remove the roast and spread on the remaining 1/3 garlic and herb crust, and let it rest for about 20 minutes.
- Slice the prime rib and serve with au jus and creamy horseradish sauce.
0.0
3974 Views | 0 Comments
Smoked Prime Rib Recipe
Chef Billy Parisi shares his smoked prime rib recipe with us off his YS640S pellet smoker and it’s out of this world.
—
Recipe from @ChefBillyParisi on YouTube
https://www.youtube.com
Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/pellet/
INGREDIENTS
- 1/3 cup olive oil + 3 tablespoons
- 3 tablespoons finely minced fresh thyme
- 3 tablespoons finely minced fresh rosemary
- 3 tablespoons finely minced fresh parsley
- 15 finely grated cloves of garlic
- 8 pound boneless ribeye roast
- 1 ½ tablespoons sea salt
- 1 tablespoon black pepper
INSTRUCTIONS
- Preheat your smoker from 225° to 235°.
- Next, in a medium-sized bowl, mix together the 1/3 cup olive oil with the thyme, rosemary, parsley, and garlic. Reserve 1/3 for later.
- Trim the prime rib roast fat cap of any unwanted fat. It’s important to leave some fat as that will help flavor the meat.
- Coat the roast on all sides with the remaining 3 tablespoons of olive oil.
- Generously season it on all sides with sea salt and black pepper. Press it in with your hands.
- Coat the ribeye roast on all sides with the 2/3 garlic and herb crust, ensuring it is completely covered in it.
- Place the roast on the top rack of your smoker. If you have a digital thermometer, place it directly in the center of the beef.
- Put an aluminum pan underneath the roast to catch any drippings.
- Smoke the prime rib at 225 to 235° until it reaches an internal temperature of 100°, which takes about 2 ½ to 3 hours.
- Bump up the smoker to 500° and finish cooking until it reaches about 118° to 120°.
- Remove the roast and spread on the remaining 1/3 garlic and herb crust, and let it rest for about 20 minutes.
- Slice the prime rib and serve with au jus and creamy horseradish sauce.
