Chef Tom roasts a beautiful Prime Rib, keeping it simple with a little slather and some R Butts R Smokin’ R Beef Rub.
WHAT YOU’LL LOVE
- Trimmed roast: Removing the fat cap, silver skin, and the loose fat chain leaves clean beef that takes the seasoning directly and cooks with a firm, even crust.
- Mustard slather and beef rub: A coat of Chile Slinger Fatalii Mustard Sauce holds R Butts R Smokin’ R Beef Rub all over the roast, and the mustard flavor cooks down into the crust.
- Indirect roasting on a pellet grill: The roast sits on the second shelf at 400°F, so it browns from the heat while smoke gently flavors it.
- Pulled early and rested: Taking the roast off at 115°F and letting it rest for 30 minutes lets carryover heat finish the center, and the juices settle for cleaner slices.
Smoke Roasted Prime Rib Roast
Tom Jackson
Rated 3.8 stars by 39 users
Category
Entree
Cuisine
American
Servings
40
Prep Time
5 minutes
Cook Time
1 hour
Calories
438
Tantalize your taste buds with our succulent Prime Rib. Roasted to perfection by Chef Tom, with a delightful slather and R Butts R Smokin’ R Beef Rub. Give this recipe a try.
Ingredients
- 1 (10 lb) boneless prime rib roast
-
Chile Slinger Fatalii Mustard Sauce (Substitute)
-
R Butts R Smokin’ R Beef Rub
Directions
Preheat your Yoder Smokers YS640 pellet grill to 400ºF, set up for indirect grilling.
Trim the fat cap, silver skin and fat chain from the roast. Slather the roast with Chile Slinger Fatalii Mustard Sauce (Substitute). Season all surfaces with R Butts R Smokin’ R Beef Rub.
- Place the prime rib roast on the second shelf of the grill. Cook until the internal temperature reaches 115ºF. Rest 30 minutes before slicing.
Recipe Note
Recipe FAQ
Why trim the fat cap, silver skin, and fat chain?
Silver skin and the loose fat chain stay tough and chewy, and a thick fat cap can keep the seasoning off the meat. Trimming them leaves a cleaner roast and neater slices.
Why slather the roast with mustard sauce?
The mustard acts as a binder that holds the beef rub on the surface. Its tangy flavor mostly cooks off, leaving a savory crust.
Why roast at 400°F?
Higher heat browns the outside quickly and shortens the cook. A lower temperature, such as 250-275°F, gives a more evenly pink center, but takes longer and benefits from a final sear.
What internal temperature should the prime rib reach?
This recipe pulls the roast at 115°F, and carryover heat during the 30-minute rest brings it to about 125-130°F, a medium-rare finish. As an intact whole-muscle roast, that is a common serving preference. USDA's general guidance for whole cuts of beef is 145°F, so anyone who prefers to follow that should cook it to that temperature. For medium, pull the roast at about 130°F.
Where should I place the thermometer?
Insert the probe into the center of the thickest part of the roast, away from fat and any bone, so you're reading the coolest spot.
How long will the roast take?
Timing depends on the roast's size and shape and on your grill, so go by temperature instead of the clock. A roast of this size takes a couple of hours at 400°F.
Why rest the roast for 30 minutes?
Resting lets the juices redistribute and the temperature finish rising. A large roast holds its heat well, and slicing too soon sends the juices onto the cutting board.
How should I slice it?
Use a long, sharp slicing knife and cut across the grain into slices about 1/2" thick, just before serving.
How many people does a 10 lb boneless roast serve?
After trimming and cooking, a 10 lb roast typically makes about 18-24 portions of 4-6 oz.
How should I store leftovers?
Refrigerate within 2 hours of cooking. The roast keeps for about 3-4 days, and it reheats best gently, sliced thin, in a little beef broth.
How indoor-friendly is this recipe?
5 out of 5. A 400°F oven roasts the seasoned roast on a rack in a pan the same way, and you can finish it with a quick sear in a hot skillet. You'd lose the pellet smoke.
Recipe Highlights
Trimmed boneless roast: Gives clean slices and a firm crust.
Mustard slather and beef rub: Build a savory exterior.
Pellet grill roasting: Browns the beef with light smoke.
115°F pull and 30-minute rest: Finish the center to medium-rare.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 438
- Carbs
- 12 grams
- Protein
- 20 grams
- Fat
- 33 grams
- Sodium
- 530 milligrams
