Smoked prime rib is always the crowning glory of every holiday table. Slow-smoked for amazing flavor and then flash-roasted for a rich exterior crust, my method for smoked prime rib ensures perfect results every time!

What Grade Prime Rib Should I Buy?

The grade of beef makes a BIG difference in your final product, with Prime grade having additional marbling which means more flavor, tenderness, and moisture from that rendering fat. It also means a big difference in the final price of your roast. If you’ve got a big budget and are willing to pay the extra cash, go for the Prime grade and treat yourself!

If you purchase a Choice grade roast, you will still have outstanding results, so don’t fret or overthink it. The magic of this recipe is in the method and the final product will still be amazingly delicious and tender. Choice-grade prime rib will still give you a delicious roast and not cost you (as much of) an arm and a leg as Prime grade beef.

I usually stick with Prime and Choice grade beef when I’m cooking a fancy roast like this, but if your budget is on the lower end, a Select grade roast will work just fine, though it may not be as tender or flavorful as the other grades.

Ingredients for Smokes Prime Rib

Here’s what you’ll need to make this smoked prime rib roast. This recipe is very simple.

• 10-pound prime rib roast
• 1/2 cup horseradish mustard
• 2 Tablespoons Worcestershire sauce
• 4 cloves minced garlic
• 2 Tablespoon Willow Seasonings’ High Elevation Seasoning

INSTRUCTIONS