Updated: Nov 27
This butter crusted prime rib roast has such a beautiful outer crust with little slivers of garlic pierced throughout, and a succulent perfectly pink interior. This holiday prime rib roast will have your family saying, move over turkey - smoked prime rib roast is here for the holidays.
Butter crusted prime rib roast consists of a butter/garlic/onion paste that is generously rubbed over your whole holiday prime rib roast for a 24 hour marinade. To maximize the flavour even more we shoved slivers of garlic down into the smoked prime rib roast using a pointed sharp knife. Smoked slow on my Louisiana Grills Founder Series to create a beautlful crust with perfectly tender pink insides.
WHAT YOU'LL NEED
GRILL (LOUISIANA GRILLS FOUNDERS PREMIER 1200)
PELLETS (LOUISIANA GRILLS, COMPETITION BLEND)
BUTTER CRUSTED PRIME RIB ROAST CHEATSHEET
PREP TIME: 24 Hours
GRILL TIME: 2 1/2 hours approximately
Butter (room temperature, 1/2 cup)
Onion (1 small onion, chopped & blended)
Garlic (1/2 of whole garlic, peeled & blended)
Parsley (Fresh, 1/2 loose cup)
Olive Oil (1/4 cup)
Salt and Pepper (to taste)
For this butter crusted prime rib roast, we first start by cutting 1-2 cloves of garlic into slivers. Using a sharp knife, create small cuts throughout about the size of your garlic slivers. Using the more pointed side of your garlic, shove the slivers down into the smoked prime rib roast. This will give your holiday prime rib such a beautiful taste inside as it cooks down.
Next, we apply the butter crusted marinade. Using your blender, first add your onions, garlic, parsley, salt and pepper and blend until paste-like. Then add your butter. Blend until the butter is whipped and all ingredients and blended thoroughly. Generously spread the butter marinade all over your smoked prime rib roast evenly. Place back into your fridge for 24 hours uncovered.
It's the next day and you have been in your fridge smelling delicious for 24 hours. You are ready to smoke this prime rib roast. Preheat your pellet grill to 225 degrees. We are using my Louisiana Grills Founders Premier, with competition blend pellets. For this holiday prime rib roast, we want to go low and slow to create that thick crust. Smoke for approximately 1 hour 45 minutes before starting to check the internal temperature.
HOW DO YOU WANT YOUR HOW SMOKED PRIME RIB ROAST?
MEDIUM RARE: Aim for 115-120 degrees. After resting 125-130 degrees.
MEDIUM: Aim for 125-130 degrees. After resting 135-140 degrees.
Once you have reached the internal temperature of your liking, you can either set aside and rest for 10-15 minutes. For this holiday prime rib roast, I decided to quickly sear the outside using the sear plate technology on my Louisiana Grills (optional) to give it some outer crispiness. Once rested, carve and serve with your favourite sides.
WANT TO SIDE DISH? TRY THESE
LIKED THIS RECIPE? YOU'LL ALSO LOVE THESE
WANT MORE DAILY? Come follow me on Instagram for daily stories