Reverse Seared Smoked Prime Rib

What is a prime rib?

It’s basically a roast sized ribeye steak. The name “PRIME RIB” refers to the cut and not the grade of the meat. For example, you can have a Choice “Prime Rib” or a Prime “Prime Rib”. These are especially popular around the holidays because prime rib roast can feed a a whole dinner table. And when it comes to cooking it, think of it as big steak. Medium rare finish is best but feel free to cook it to your desired doneness.

Why a Reverse Sear is the Best Way to Cook Prime Rib

Traditional prime rib cooking methods can be risky, one wrong temperature spike and you’re left with overcooked edges and a gray center. The reverse sear method solves that problem completely.

By smoking the prime rib at a low temperature first, the meat cooks evenly from edge to edge. Once it reaches the perfect internal temperature, a quick, blazing-hot sear locks in juices and creates that crave-worthy crust. The result? A perfectly pink interior, rich smoky flavor, and a crisp exterior that rivals any steakhouse.

Ingredient list for a Smoked Reverse Seared Prime Rib

• Prime Rib: Try to find a prime rib that is already frenched. Otherwise, remove the meat around the bones before seasoning.

• Seasoning: I used Steak seasoning that has classic salt, pepper, garlic and rosemary flavors with notes of butter that make it taste like a well basted steak.
• Coarse salt: used on the prime rib for an overnight dry brine

Prep the Prime Rib for a Dry Brine

Preparation is where great prime rib begins. Start by patting the roast dry with paper towels which helps seasoning stick and promotes better crust development.

For this Reverse Seared Smoked Prime Rib recipe, I purchased a bone in prime rib that had the tips shaved off. You can purchase these boneless, or one with bones sticking out which makes for a beautiful final presentation. It all depends what’s available at the store or butcher.

Before starting the prep work, separate the bones from the meat about 3/4 of the way without cutting it completely off. This will open up the meat side for more seasoning.

For this recipe I decided to do a 24 hour dry brine to allow the salt to penetrate deeply, drawing out and then reabsorbing moisture for a deeply seasoned, flavorful, and tender roast with a fantastic crust.

Generously cover the entire Prime Rib with salt, place it on a pan sheet an in the fridge it goes for the next 24 hours.

The next day, bring the prime rib to room temperature. Drizzle some olive oil around the entire cut and season with Dad’s Steak Seasoning. This rub perfectly compliments the savory notes of the cut without overpowering the natural beefy taste.

Season generously. Prime Rib is a large piece of meat that can handle a lot of seasoning. Also, some of it will fall or burn off during the smoking process.

Tie the seasoned prime rib for butchers twine. This helps the meat keep its shape and helps the bone section from fully separating as the fat renders off.

How to smoke a Prime Rib

The first step in cooking a reverse seared smoked prime rib is the smoking piece. This takes the longest time.

Preheat your smoker to 250 degrees. Make sure it’s set to indirect heat if you are using a different grill.

Place the trimmed and seasoned Prime Rib on the grates and smoke until the internal temperature reaches 110 degrees Fahrenheit. This process will take anywhere from 2-3 hours depending on the size of the meat.

The ideal cook on a prime rib is a medium rare. If you prefer less pink in the middle, continue smoking for a few more minutes. You do not want to surpass 130 degrees Fahrenheit. The more cooked the meat, the more tough and chewy it will be.

Internal Temps for desired finish:

• 115°F for rare
• 120–125°F for medium-rare
• 130°F for medium

Remove the prime rib from the grill and let it rest 5 minutes.

Make a creamy horseradish sauce

This horseradish sauce is optional for those that like a little bit of a kick with their rotisserie prime rib. The sauce is savory, fresh and spicy from the horseradish.  It’s the perfect compliment to a slice of prime rib or grilled porterhouse steak.

In a mixing bowl, add freshly grounded horseradish, sour cream, mayo, a splash of apple cider vinegar, Dad’s All Purpose seasoning and chopped chives.  Mix the ingredients together until the liquid has a smooth consistency.  Set in the fridge while the prime rib finishes resting.

How to Reverse Sear a Smoked Prime Rib

Let’s crank up the heat! For the final cooking phase of this reverse seared smoked prime rib is the hot and sear to build a beautiful crispy crust.

For the sear, I used my Weber Kettle grill. Set it for high direct heat. I decided to sear the smoked prime rib over the chimney. This creates a more intense direct heat over a smaller surface.

Dump the charcoal into the chimney and wait for the charcoal to burn off and heat up. Place a small grate over the top and using heat resistant gloves place the smoked prime rib on the grates without letting go.

Be careful, there are going to be a lot of flare ups. You don’t have to torch the prime rib or yourself. Sear it on each side 30 seconds and keep rotating to even an even crust all around.

Rest the Reverse Seared Smoked Prime Rib

One of the most important parts of grilling or cooking any protein is the resting period. Many people ignore this part and move straight to slicing.

Resting slows down the cooking process and redistributes the juices throughout the meat making every slice super juicy. By slicing too early, all the juices will spill out leaving the meat dry. Rest 10 minutes.

What to serve with Smoked Prime Rib

This recipe pairs well with classic dishes like:

• Mashed potatoes
• Roasted veggies
• Cheesy Dinner muffins

Add a side of homemade horseradish sauce for dipping and you have the ULTIMATE Holiday dish.

Why Smoked Prime Rib is the PERFECT Holiday Dish

A Reverse Seared Smoked Prime Rib checks every box for a holiday centerpiece:

• Elegant presentation
• Deep, rich flavor
• Feeds a crowd
• Minimal stress during cooking
• Impressive without being complicated

It’s the kind of meal that brings people together, sparks conversation, and creates lasting memories around the table.

Final Thoughts

Reverse Searing a Smoked Prime Rib is hands-down one of the best ways to cook this iconic cut of beef. The slow smoke builds flavor, the high-heat sear creates an irresistible crust, and the end result is juicy, tender perfection from edge to edge. If you’re looking to elevate your holiday meal or make a statement at your next gathering.

Frequently Asked Questions:

Other Holiday Recipes to Consider:

Pork

Cajun Honey Ham

Pork

Maple Bourbon Ham

Beef

Garlic and Herb Prime Rib

Beef

Rotisserie Prime Rib