With just a few simple ingredients, this kamado joe prime rib recipe is easy to follow and yields amazing results!
The key to cooking a perfect prime rib is to use a smoker, which will allow you to smoke the meat at a low temperature for an extended period of time.
I have owned many smokers over the years and I am officially done buying new ones. Pretty sure I will have this Kamado Joe forever. I get why they cost so much now. They are DURABLE! Great thing is, they are still a fraction of the price of a Big Green Egg.
If you don’t have a Kamado Joe, this recipe can easily be tweaked for any other smoker.
Preheat your Kamado Joe (or other smoker) to 250 degrees F. Load the smoker with cherry or apple wood.
**Optional. When preheating the smoker, I like to cook the prime rib for a few minutes on each side. Not necessary but adds a little something.
Place the mustard, Worcestershire sauce, onion, garlic, thyme, rosemary, salt and pepper in a bowl. Stir to combine. Rub the mixture all over the roast.
Once the smoker is at temp, place an aluminum foil pan under where you plan to put the roast. This catches the juices so you can make au jus later.
Do you smoke a prime rib fat side up or down?
Cook fat side up so the fat drains through meat. Makes it super juicy!
Place the roast in the smoker. Cook until a thermometer registers desired level of doneness (I like to cook to 125 degrees F). A good digital thermometer with a probe is ideal for cooking prime rib. It will let you know exactly when it is done!
What temp do you cook prime rib too?
The answer, as with most things, is it depends on your preferences. Here is a chart to help you find your temp.
Rare: 120-125°F
Red interior which may fade to pink at the outermost edges.
Medium Rare: 130-135°F
Pink with a deeper, nearly red center.
Medium: 135-140°F
Dark pink, uniformly colored interior.
Well-done: 145°F+
Brown, no pink. Not idea for prime rib.
Make sure to use a digital thermometer to help you keep track without having to open the lid a lot!
I like to add a side dish in when I am cooking. I normally add it about the half way mark depending on what it is. If you do open it, do it fast. You don’t want to loose your heat.
Here are a few options:
Remove the roast from the smoker and cover with foil. Let stand for 15 minutes.
The roast will continue to cook during this time and the temperature will rise another 5 degrees. Which makes it perfect!
Cut into slices and serve immediately with au jus.
How do you make Au Jus for Prime rib?
To make the Au Jus place the roasting pan that was under the prime rib over stovetop burners on medium low. Whisk in the Worcestershire sauce and wine and scrape up the little brown bits from the bottom of the roasting pan. Reduce slightly and add the broth. Bring to a simmer and reduce slightly. Serve along with the sliced prime rib.
Can you freeze or store cooked prime rib?
You can keep it in the fridge for a few days with no problem. If I cook a big prime rib, I like to slice it and freeze it in sections for later use. We can easily get a few meals out of one prime rib.
Here are your instructions for freezing prime rib:
- Allow prime rib to cool slightly before freezing. Put away within 2 hours of cooking completion.
- Slice the prime rib into sections and wrap in parchment paper.
- Place wrapped prime rib into an airtight container or a heavy-duty freezer bag.
- Label, date, and seal chosen packaging method.
- Place in the freezer for up to 9 months.
When is the best time to buy prime rib?
Christmas! Most stores have it in stock and on sale around Christmas. It’s actually the ONLY time we buy it. We have gotten it as low as $5.99 per pound which makes it cheaper than a normal steak! We stock up and freeze them to use throughout the year.
How do you reheat frozen cooked Prime Rib?
Your prime rib will be easier to work with if you do defrost it. Of course, if you’re anything like the general population you probably forget to pull things out of the freezer and plan ahead. It happens to the best of us.
In that case, you can do a quick defrost method using cold water. Don’t microwave if possible. It will make it tough. If you feel as though your meat is getting dry you can baste it or sprinkle some water over it.
In the oven:
To reheat in the oven, preheat your oven to 250F, and add the slices of prime rib to a small baking pan with a few tablespoons of broth. Cover the pan tightly with foil and warm it in oven until the prime rib slices feel like they’ve heated through, about 10 minutes.
Avoid the microwave.
Pan fry in a cast iron:
**Preferred method – Preheat your cast iron and add a little butter. Cook for about 4 minutes on each side. Maybe more if you cut it thick. You can also diced it up. It seems to cook better the best that way!
Perfect Kamado Joe Prime Rib
Equipment
Ingredients
- 6 lb prime rib roast bone in or out
- 1/2 cup Dijon Mustard
- 2 tbsp minced garlic
- 2 tsp Worcestershire sauce
- 1 tbsp onion powder
- 2 tbsp minced thyme leaves
- 2 tbsp minced rosemary leaves
- 2 tbsp oregano
- salt and pepper to taste
Instructions
- Preheat your Kamado Joe (or other smoker) to 250 degrees F. Load the smoker with cherry or apple wood.
- **Optional. When preheating the smoker, I like to cook the prime rib for a few minutes on each side in a hot cast iron pan. Not necessary but adds a little something extra!
- Place the mustard, Worcestershire sauce, onion, garlic, thyme, rosemary, salt and pepper in a bowl. Stir to combine.
- Rub the mixture all over the roast.
- Once the smoker is at temp, place an aluminum foil pan under where you plan to put the roast.
- Place the roast in the smoker. Cook until a thermometer registers desired level of doneness (I like to cook to 125 degrees F). See temp chart above.
- Remove the roast from the smoker and cover with foil. Let stand for 15 minutes. The roast will continue to cook during this time and the temperature will rise another 5 degrees.
- Cut into slices and serve immediately with au jus.
