Taste the Wild: Rosemary and Garlic-Encrusted Smoked Prime Rib

This breathtaking Piedmontese Dynasty centerpiece was dry-aged for 60 days, trimmed and rubbed in an earthy blend of fresh herbs, roasted garlic, dried onion and black peppercorn.


Gather around the grill, friends, because today we’re going to talk about the ultimate outdoor cooking challenge – rosemary and roasted garlic-encrusted smoked prime rib! If you’re looking to take your grilling game up a notch, this recipe is the perfect opportunity to flex those smoking muscles and impress everyone around you.

Now, let’s talk about the star of the show – the Certified Piedmontese prime rib. I know what you’re thinking – “what’s so special about it?” Well, for starters, this All-American, pasture-raised and grassfed beef, is leaner than it’s corn and grain-fed counterparts, which makes it a healthy option. But, you’d think the grassfed diet of this animal would produce tougher, less flavorful results and that couldn’t be more wrong. In fact, this beef is prized for its short muscle fibers, making it among the most naturally tender varieties of beef. Trust me, this beef is worth the investment.

Rosemary and roasted garlic-encrusted smoked prime rib! If you're looking to take your grilling game up a notch, this recipe is the perfect opportunity to flex those smoking muscles and impress everyone around you.


Now, to start we’re going to rub the butter across the entirety of the roast. Yes, butter. Don’t be afraid to go all in, because we’re aiming for a melt-in-your-mouth experience. Next up is the seasoning – liberally apply the garlic, thyme, onion, salt, and pepper. And now, for the pièce de résistance – the rosemary sprigs. Go ahead and press those babies into the roast, spaced evenly apart, and tie everything down with some butcher’s twine. Let the meat rest uncovered for 2-4 hours to reach room temperature.

Once your meat is ready, it’s time to get your grill going. Preheat it to 450F and place your prime rib, fat cap up, in a roasting pan lined with a rack. We want to encrust the exterior for 30-45 minutes, depending on the size of your roast. You’re looking at 30 minutes for a 3-rib roast, 35 minutes for a 5-rib rack, and 45 minutes for a 7-rib rack.

Now it’s time to take a break – remove the meat from the grill and let it rest uncovered for 30 minutes at room temperature. Trust me, this break is just as important for your roast as it is for you. Let it cool down before moving on to the slow roast stage.

Back on the grill it goes, this time at 225F. You’ll want to intermittently baste your meat with pan liquids and keep an eye on the internal temperature until your beef is within 10-12F of your desired temp. Once it reads 115-120°F for medium-rare or 125-130°F for medium, you can remove it from the grill and tent it with tin foil for 20-30 minutes. It’s important to let the meat relax, allowing the internal, denatured protein fibers to reabsorb their natural juices.

Finally, it’s time to carve your masterpiece. Remove the bones from the meat, lay it fat cap up, and thinly slice the beef across the grain. Don’t forget to garnish and serve!

And there you have it – rosemary and garlic-encrusted smoked prime rib! It’s an investment, yes, but the result is a meal that will have everyone coming back for seconds. So, get out there, fire up that grill, and let’s get smoking!


Standing prime rib roast: A beautiful, hand-cut 3-bone hunk of beef that’s well-marbled, juicy and perfect for smoking. In summary, prime rib is the undisputed king of the beef jungle.

Unsalted butter: It’s creamy, it’s smooth, it’s luxurious and it’s perfect for spreading all over that prime rib, acting as a conduit for all the other flavors.

Roasted minced garlic: This aromatic ingredient provides that beautiful depth of flavor, taking your prime rib to a whole new level of deliciousness.

Dried thyme leaves: This herb has a delicate, earthy flavor that perfectly complements the rich, beefy taste of the prime rib, making it an ideal seasoning for smoking.

Dried onion: Onion, with its pungent, sweet flavor, adds a beautiful, nuanced taste to the prime rib, making it an excellent ingredient for smoking.

Fresh rosemary: With its woody, piney aroma, rosemary is a must-have herb for smoking prime rib, lending a fragrant, herbal note to the meat.

Kosher salt: A key ingredient for any smoked meat, kosher salt is great for seasoning the prime rib, helping to enhance the meat’s natural flavors and giving it a crispy crust.

Ground peppercorn: Peppercorn, with its subtle heat and spicy flavor, adds a nice kick to the prime rib and is perfect for smoking, as it can withstand high temperatures without burning.


Ah, the perfect prime rib. The juicy, smoky flavor is the main event, but what’s a star without its entourage? Here are my top 5 side dishes that will make your prime rib shine even brighter.

Smoked Gouda Mac and Cheese: This classic comfort food gets a smoky twist with a generous helping of smoked Gouda cheese. It’s creamy, decadent, and the perfect complement to a smoky prime rib. Plus, who doesn’t love mac and cheese?

Grilled Asparagus: Toss some asparagus in olive oil, salt, and pepper, then grill them to perfection. The charred bits give a smoky flavor that’s perfect with the rich and juicy prime rib. Plus, asparagus is one of the healthiest veggies out there, so you can feel good about indulging in that prime rib.

Garlic Mashed Potatoes: Prime rib and mashed potatoes are a match made in heaven, and when you add garlic to the mix, it’s pure magic. The garlic adds a savory, pungent flavor that pairs perfectly with the richness of the prime rib.

Grilled Corn on the Cob: Corn on the cob is a summertime classic, but when you grill it, it gets a smoky flavor that takes it to the next level. Spread some herb butter on top and you’ve got a perfect side dish for your prime rib.

Roasted Brussel Sprouts: Brussel sprouts get a bad rap, but when they’re roasted to perfection, they’re downright delicious. Toss them in some olive oil, salt, and pepper, and roast them until they’re crispy and caramelized. The smoky flavor from the prime rib will complement the earthy, nutty flavors of the Brussel sprouts perfectly.

There you have it, my friends. With these side dishes, your prime rib will be the star of the show, but you better not sleep on the supporting cast – these five side dishes are dark horses in waiting!


What’s the best type of wood to use for smoking prime rib?

There’s no definitive answer to this, as it ultimately comes down to personal preference. However, I’m a big fan of hickory, mesquite, and oak. Each imparts its own unique flavor to the meat, so feel free to experiment until you find the one that you like best.

How do I get the perfect crust on my prime rib?

A good crust is all about timing and temperature. Sear the meat at high heat before you smoke it, and then smoke it at a lower temperature until it’s cooked to your desired level of doneness. This will help create a delicious, crunchy crust that’s sure to impress your guests.

What’s the best way to season a prime rib for smoking?

My go-to seasoning for prime rib is a mixture of rosemary, roasted garlic, thyme, onion, salt, and pepper. Rub the mixture all over the meat, and then secure it with butcher’s twine to help the flavors penetrate deeply into the meat.

How do I know when my prime rib is done?

Invest in a good meat thermometer to help you monitor the internal temperature of the meat. This is the most accurate way to determine when your prime rib is ready to come off the grill. Aim for an internal temperature of 115-120°F for medium-rare, and 125-130°F for medium.

What’s the best cut of beef to use for smoking prime rib?

I recommend using Certified Piedmontese beef for the best flavor and tenderness. This Italian breed of cattle raised on the vast open grass fields of Western Nebraska is known for its rich, buttery flavor, and is raised without antibiotics or hormones. It’s the perfect choice for an indulgent, mouthwatering prime rib that’s sure to impress even the most discerning of diners.


Finding the perfect beverage pairing can elevate any meal to the next level. Here are a few unique pairings to take your meal to the next level.

Craft Beer: For a bold and refreshing pairing, go for a citrusy IPA. The bitter hops play off the richness of the prime rib, while the citrus flavor cuts through the meat’s fat. Alternatively, a stout beer with hints of coffee and chocolate notes provides a decadent pairing that complements the prime rib’s smoky and savory flavor. Lastly, for a lighter option, try a Belgian-style witbier that will cleanse your palate after each bite.

Cocktails: A smoky and savory prime rib calls for a bold cocktail with a hint of sweetness. An Old Fashioned made with maple syrup, aromatic bitters, and orange peel will perfectly balance the rich flavors of the meat. For a fruitier pairing, try a margarita with a smoky twist, made with a smoky tequila, fresh lime juice, and agave nectar. Lastly, a Manhattan with its smooth and classic taste, is an ideal choice for pairing with prime rib.

Wine: A full-bodied Cabernet Sauvignon is an obvious pairing with prime rib, offering a bold flavor that complements the meat. Alternatively, a Spanish Rioja with its earthy, smoky notes pairs well with the smoky flavor of the prime rib. For a lighter pairing, try a Pinot Noir, which has a less bold flavor, allowing the subtle tastes of the prime rib to shine through.

Whatever your preference, there’s a craft beer, cocktail, or wine that will complement your smoked prime rib perfectly. Cheers!


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In the words of Chef Anthony Bourdain, “Barbecue may not be the road to world peace, but it’s a start.” And, we at Live Fire Republic are here to take you on that delicious journey. So, what are you waiting for? Let’s get those fires started!

Rosemary and Roasted Garlic-Encrusted Prime Rib

Happy New Year! This breathtaking Piedmontese Dynasty centerpiece was dry-aged for 60 days, trimmed and rubbed in an earthy blend of fresh herbs, roasted garlic, dried onion and black peppercorn.


  • 1 3-rib standing prime rib roast, tied with butcher's twine
  • 1.5 sticks unsalted butter, room temperature
  • 1 tablespoon roasted minced garlic
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried onion
  • 8-10 sprigs sprigs fresh rosemary
  • Kosher salt and fresh ground peppercorn to taste


  • Prepping the Prime Rib: Rub the butter across the entirety of the roast. Season liberally with the garlic, thyme, onion, salt and pepper. Press the rosemary sprigs into the roast across the fat cap, spaced evenly apart. Securely tie the meat and herbs down with butcher's twine. Rest uncovered for 2-4 hours, allowing the rack to uniformly rise to room temperature.
  • Stage 1 - Sear: 15 minutes prior to cooking preheat the grill to 450F. Place prime rib (fat cap up) in roasting pan lined with a rack. Encrust the exterior for 30-45 minutes (3-rib roast at 30 min, 5-rib rack at 35 min, and 7-rib rack at 45min).
  • Stage 2 – Rest: Remove meat from the grill and rest uncovered 30 minutes at room temperature.
  • Stage 3 - Slow Roast: Place prime rib back in grill at 225F, slowly roasting and intermittently basting meat with pan liquids until beef is within 10-12F of desired internal temperature. Remove from the grill when internal temp reads @ 115-120°F (medium-rare) and 125-130°F (Medium).
  • Tent meat with tin foil for 20-30 minutes before carving, allowing the meat to relax and internal, denatured protein fibers to reabsorb their natural juices. Carve by removing the bones from the meat. Lay the meat with fat cap up and thinly slice the beef across the grain. Garnish and serve.
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About Chef David W. Olson
David Olson is a nationally-recognized American Culinary Federation (ACF) Chef, television personality and social network influencer, award-winning recipe developer, live fire grill master, international adventurer, and the creator behind, “LiveFire Republic” and “A Bachelor and His Grill.”
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