Prime Rib and Bone Marrow
Ingredients and Necessities
- 4.5 lb prime rib
- 8 bone marrow halves
- salt
- pepper
- garlic powder
- rosemary sprigs
- hickory wood
- butchers twine
- horseradish or au jus (for serving, whichever you prefer)
Cooking Time
3 to 3.5 hours.
Step 1 - Prepare the Meat
Take the prime rib and trim the fat so that it is no thicker than a half inch in any spot. Once the rib is trimmed, coat it in olive oil for a binder and season with salt, pepper, and garlic powder on all sides.
Step 2 - Bone Marrow
Take the bone marrow halves and place rosemary sprigs one the inside halves of each. Stand the prime rib up on one of the flat ends, and surround it with the bone marrow halves so that the rosemary side rests between the prime rib and the bone marrow.
Take your butchers twine and tightly secure the bone marrows to the prime rib.
Step 3 - Light the Fires
Set your smoker temp to 225-250°F and add some hickory wood.
Step 4 - Start Cooking
Once the smoker has reached the approprate temp, place the prime rib in the center still on its flat end.
Depending on your smoker type, you may want to rotate the meat half way though the cook (on my offset smoker, this helped ensure an even cook as the heat travels from one end of the smoker to the other). Some would also suggest flipping the prime rib at the half way mark to ensure the meat stays juicy inside.
You will cook for about three to three and a half hours.
Step 5 - Getting the Right Temps
After about three hours you will start to approach the temps that you want to remove the prime rib at. What temp you choose is all about preference. Here is a guide to help you choose:
- Rare: 120°F
- Medium Rare: 130°F
- Medium: 135°F
- Medium Well/Well: 145°F+
After you remove the prime rib from the smoker you will want to place it in a tray and wrap it in foil for a minimum of 15 minutes to finish cooking internally.
Step 6 - Finished Meal
Remove the butcher twine and bone marrows from the prime rib. Slice the rib into 1/2 inch slices and serve with creamy horseradish or au jus. The bone marrow should be removed from the bones and served on the side on a piece of bread.
Enjoy!