Prime Rib Beef Recipes

Some of our favorites include: Smoked Prime Rib and more!

Welcome to McPhee's Butcher Block, where tradition and taste come together! We're delighted to present our cherished collection of recipes perfect for our succulent prime rib. Designed to enhance the natural flavors of this luxurious cut, our recipes will help you create stunning meals that will be the highlight of any dining occasion. Whether you're hosting a holiday dinner or simply making a special weekend meal, explore our expertly crafted guide and learn how to master the art of cooking prime rib. Prepare to delight your guests with perfectly cooked, mouth-watering prime rib every time!

Prime Rib Roast

This technique produces a perfectly medium-rare prime rib roast with a gorgeous brown crust on the outside. It works best for smaller prime ribs, from 4 to 8 pounds. 

Prep: 5 mins

Cook: 2 hrs 30 mins

Fridge and Room-Temp Time: 11 hrs

Total: 13 hrs 35 mins

Servings: 4 to 8 servings

Section 1: Ingredients

• 1 (4- to 8-pound) beef rib roast, boneless or bone-in, trimmed, and tied

• Kosher salt, to taste

• Freshly ground black pepper, to taste

Section 2: Directions

Prep Work

1. Gather the ingredients.

2. The night before cooking the prime rib, unwrap the roast and let it sit uncovered in the refrigerator. This will dry out the surface, making it easier to get a nice brown color on the roast.

3. Three hours before you want to begin cooking, take the roast out of the fridge and place it on a sheet pan at room temperature

4. Half an hour before you start roasting, position a rack in the center of the oven and heat to 500 F. Season the meat generously with salt and pepper.

5. Now it's time to do your calculation. Simply multiply the weight of your roast (in pounds) by 5. That's your total roasting time in minutes. For instance, if you have a 4-pound roast, 4 × 5 = 20 minutes. An 8-pound roast? 8 × 5 = 40 minutes. Remember that number.

6. When you're ready to cook, set the roast in a roasting pan with a rack, fat-side up. If you're nervous about the cooking time, you can insert a meat thermometer or a digital probe thermometer into the deepest part of the meat, being careful not to hit bone.

7. Roast the for however many minutes you calculated above. When the time's up, turn off the oven, and walk away. Do not open the oven door for any reason for the next 2 hours.

8. In 2 hours, take the prime rib out of the oven, carve, and serve right away. If you used a thermometer, you'll see that the internal temperature of the meat has reached 130 F, perfect medium-rare.

Perfectly Smoked Prime Rib

This simple-to-follow Smoked Prime Rib recipe promises BIG flavor and delivers the moistest, most flavorful prime rib you'll ever have the pleasure of sinking your teeth into! 

Resting Time: 1 day

Prep Time: 20 minutes

Cook Time: 5 hours

Total Time: 5hours 20 minutes

Section 1: Ingredients

• 8-10 lb 4-bone prime rib roast

• 2 tablespoon kosher salt

• 2 tablespoon freshly ground black pepper

• 1 tablespoon Montreal steak seasoning

• 1 teaspoon cayenne pepper (optional)

Garlic Herb Crust:

• ½ cup unsalted butter (softened)

• 1 head garlic

• 1 tablespoon herbs de Provence

• 1 tablespoon dried thyme

• 1 tablespoon dried rosemary

Section 2: Directions

Day 1 | Season The Prime Rib And Prepare Herbed Butter

1. Wash and dry prime rib, then set it onto a pan. If the roast has a thick fat cap, trim some of the fat from the top of the roast.

2. Mix kosher salt, freshly ground black pepper, Montreal steak seasoning, and cayenne pepper in a small bowl.

3. Rub the seasoning into the prime rib. Go a little lighter on the ends, to keep them from being overly salty. Place on a rack over a tray and refrigerate overnight, uncovered.

Garlic Herb Buttery Crust

1. Prepare Herbed Butter: Add softened butter, herbs, and garlic cloves to a food processor (paid link). Blend until a paste is formed.

2. Using a spatula, transfer the herb mixture into a small Ziploc sandwich bag and roll it into a log. Refrigerate the herbed butter until needed.

Day 2: Smoking the Prime Rib

1. Six hours before you plan on eating the prime rib, pull it out of the fridge along with the butter. Give it 2 hours to come to room temperature.

2. After the prime rib has rested for 1 hour and 45 minutes, set your Traeger or electric smoker to 225 degrees F. Select Super Smoke and preheat 15 minutes. Spread half of the herbed butter over the prime rib, then place prime rib on the grill. Insert the probe or a meat thermometer into the thickest part, and set the probe temperature to 120℉.

3. Begin checking the internal temperature after 3 hours. When the roast reaches 120℉, pull it off the grill and allow it to rest for 15 minutes. Meanwhile, kick up the Traeger's temperature to 450°F.

4. Right before putting the prime rib back on the grill, brush the remaining herbed butter all over it. Re-insert the probe into the thickest part, and set the probe temperature to 130°F or 135°F for medium-rare to medium. It should take approximately 15-20 minutes to get to that temperature.

5. When the smoked prime rib is ready, remove from the grill and wrap in foil for 15 minutes. If it's going to be a while before you serve it, wrap the foil-wrapped roast in a clean towel and place in a small cooler (without ice) until ready to serve.

Notes:

- When seasoning the roast, use a large cookie tray underneath. The excess seasoning will land in the tray and can be used to season the areas you missed

- It's important to bring the prime rib to room temperature before it is smoked. Smoking a cold roast will add to the cooking time and who needs that?

- Always smoke the prime rib fat side up to that the fat can naturally baste the meat keeping moist throughout the cooking process.

- Do not raise the lid of the smoker while the meat is cooking. It reduces the temperature inside and adds to the cooking time.

- Resting the roast allows the juices to redistribute, so don't skip that part!

Estimated Prime Rib Smoking Time By Pounds

The following is the estimated smoking time to get the prime rib to 120°F (while smoking it at 225°F to 250°F). These are not hard and fast rules but estimates. Many factors can change these times including the temperature of the meat, the temperature of the grill, the temperature outside, and how many times you lift the lid to sneak a peak.

4 to 5 pounds: 2 — 3.5 hours

6 to 8 pounds: 3 — 4.5 hours

9 to 10: pounds: 4.5 — 6.5 hours

Or figure it out using the following formula:

At 225 Degrees F, it will take approximately 40 minutes per pound.

At 250 Degrees F, it will take roughly 30 minutes per pound.

Smoked Prime Rib Internal Temperature Chart

The following are suggested internal temperatures to get the meat cooked to your liking:

120°F (rare)

125 to 130°F (medium-rare)

135 to 140°F (medium)

145 to 150°F (medium-well)

155 to 160°F (well-done)

Leftover Prime Rib Fried Rice

Leftover Prime Rib Fried Rice is the treat we look forward to all year. But why wait!? This recipe will work with any leftover protein and you’ll find yourself using your extra rice to create this dish year-round.

PREP TIME 10 minutes

COOK TIME 5 minutes

SERVINGS 6

Section 1: Ingredients

• 3 tablespoons vegetable oil

• 3 cups cooked cold rice

• 2 eggs

• 1 teaspoon sesame oil

• 2 tablespoons soy

• 1 tablespoon oyster sauce

• 2-3 stalks green onion chopped

• 2 cups Prime rib diced (10oz/280 grams)

• Black pepper to taste

Section 2: Directions

1. Have all ingredients prepped and measured

2. Heat pan to med high heat and add about 3 tablespoons oil until almost smoking. Add crumbled cold rice and stir until it's bouncy (very little moisture left)

3. Make a space for the eggs (premixed and whipped) and add then mix quickly to coat the rice.

4. Add sesame oil, soy sauce and oyster sauce and mix well.

5. Add green onions and black pepper to taste and stir well.

6. Add prime rib at the end just to warm.

NOTES:

1. 3-4 main course servings, 6 as a side dish

2. Always use cold rice.

3. Rice should not be sticky to begin with – you should be able to see individual grains.

4. Taste for flavor after you add the liquid flavorings.

5. Use a hot large pan or wok. Heat is what makes the magic.

Creamy Prime Rib Pasta

Turn your roast beef leftovers into delicious flavorful pasta! This Creamy Prime Rib Pasta is so simple, and comes together in just 20 minutes!

Prep Time: 5mins

Cook Time: 15 mins

Total Time: 20 mins

Servings: 4

Section 1: Ingredients

▢8 oz uncooked pasta

▢1 tablespoon olive oil

▢1 tablespoon butter

▢7 oz cremini mushrooms sliced

▢½ teaspoon salt

▢¼ teaspoon ground black pepper

▢1 clove garlic minced

▢½ cup heavy cream

▢½ cup parmesan grated

▢1 teaspoon cajun seasoning or smoked paprika

▢1 pound cooked prime rib sliced into bite size pieces

▢2 tablespoons chopped fresh parsley chopped

Section 2: Directions

1. In a medium-sized saucepan, boil water and salt it. Add your pasta, and cook according to the package instructions until al dente. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.

2. In a skillet over medium heat, melt the butter, and add olive oil. Add the sliced mushrooms, then season with salt, pepper, and cook until tender (about 3-4 minutes).

3. Add garlic, and cook for 30 seconds or until it's fragrant. Add the heavy cream, parmesan, and cajun seasoning.

4. Stir and cook until the parmesan melts then loosen the sauce with reserved pasta water and allow to simmer for a minute. Taste the sauce and see if more salt and pepper are needed.

5.Toss the pasta with the sauce until it's well coated. Add the prime rib to warm it up gently, garnish with freshly chopped parsley and serve.

Notes:

- Don’t forget to reserve about a cup of pasta cooking water, it’s quite starchy and great for loosening up the sauce. You will most probably need much less than a cup, but to stay on the safe side I always reserve 1 cup and drain the rest.

- Store in the fridge in a sealed container for up to 3 days.

- Reheat the pasta in a skillet over low-medium heat, and add a splash of water to loosen the sauce. Do the same if using the microwave. I don’t recommend freezing this creamy pasta.