YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
Chef Billy Parisi shares his smoked prime rib recipe with us off his YS640S pellet smoker and it’s out of this world.
—
Recipe from @ChefBillyParisi on YouTube
https://www.youtube.com
Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/pellet/
INGREDIENTS
- 1/3 cup olive oil + 3 tablespoons
- 3 tablespoons finely minced fresh thyme
- 3 tablespoons finely minced fresh rosemary
- 3 tablespoons finely minced fresh parsley
- 15 finely grated cloves of garlic
- 8 pound boneless ribeye roast
- 1 ½ tablespoons sea salt
- 1 tablespoon black pepper
INSTRUCTIONS
- Preheat your smoker from 225° to 235°.
- Next, in a medium-sized bowl, mix together the 1/3 cup olive oil with the thyme, rosemary, parsley, and garlic. Reserve 1/3 for later.
- Trim the prime rib roast fat cap of any unwanted fat. It’s important to leave some fat as that will help flavor the meat.
- Coat the roast on all sides with the remaining 3 tablespoons of olive oil.
- Generously season it on all sides with sea salt and black pepper. Press it in with your hands.
- Coat the ribeye roast on all sides with the 2/3 garlic and herb crust, ensuring it is completely covered in it.
- Place the roast on the top rack of your smoker. If you have a digital thermometer, place it directly in the center of the beef.
- Put an aluminum pan underneath the roast to catch any drippings.
- Smoke the prime rib at 225 to 235° until it reaches an internal temperature of 100°, which takes about 2 ½ to 3 hours.
- Bump up the smoker to 500° and finish cooking until it reaches about 118° to 120°.
- Remove the roast and spread on the remaining 1/3 garlic and herb crust, and let it rest for about 20 minutes.
- Slice the prime rib and serve with au jus and creamy horseradish sauce.
Chef Billy Parisi shares his smoked prime rib recipe with us off his YS640S pellet smoker and it’s out of this world.
—
Recipe from @ChefBillyParisi on YouTube
https://www.youtube.com
Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/pellet/
INGREDIENTS
- 1/3 cup olive oil + 3 tablespoons
- 3 tablespoons finely minced fresh thyme
- 3 tablespoons finely minced fresh rosemary
- 3 tablespoons finely minced fresh parsley
- 15 finely grated cloves of garlic
- 8 pound boneless ribeye roast
- 1 ½ tablespoons sea salt
- 1 tablespoon black pepper
INSTRUCTIONS
- Preheat your smoker from 225° to 235°.
- Next, in a medium-sized bowl, mix together the 1/3 cup olive oil with the thyme, rosemary, parsley, and garlic. Reserve 1/3 for later.
- Trim the prime rib roast fat cap of any unwanted fat. It’s important to leave some fat as that will help flavor the meat.
- Coat the roast on all sides with the remaining 3 tablespoons of olive oil.
- Generously season it on all sides with sea salt and black pepper. Press it in with your hands.
- Coat the ribeye roast on all sides with the 2/3 garlic and herb crust, ensuring it is completely covered in it.
- Place the roast on the top rack of your smoker. If you have a digital thermometer, place it directly in the center of the beef.
- Put an aluminum pan underneath the roast to catch any drippings.
- Smoke the prime rib at 225 to 235° until it reaches an internal temperature of 100°, which takes about 2 ½ to 3 hours.
- Bump up the smoker to 500° and finish cooking until it reaches about 118° to 120°.
- Remove the roast and spread on the remaining 1/3 garlic and herb crust, and let it rest for about 20 minutes.
- Slice the prime rib and serve with au jus and creamy horseradish sauce.
