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Herb & Garlic Slathered Smoked Wagyu Prime Rib

Jean-Paul Bourgeois
Servings

10 to 12

Prep Time

1 hours

Cook Time

3 hours

Protein

55g/serving

Elevate your holiday roast with an Herb & Garlic Slathered Wagyu Prime Rib. Rich, buttery SRF marbling meets a fragrant blend of fresh herbs, garlic, and seasoned butter for a show-stopping centerpiece that’s as impressive as it is effortless.
Smoked Prime Rib sliced in half on counter

Ingredients

  • American Wagyu Boneless Prime Rib
  • Salt and pepper to taste

Herb & Garlic Slather

  • 1 cup finely chopped parsley
  • 2 tablespoons finely chopped rosemary
  • 2 tablespoons finely chopped thyme
  • 10 cloves of garlic, roasted until soft in EVOO, smashed into a paste
  • 1 tablespoon Dijon mustard
  • 2 tablespoons of EVOO, from the roasted garlic

Directions

  1. Dry your prime rib out in the refrigerator for 24 to 72 hours.
  2. Liberally season with kosher salt and cracked pepper.
  3. Slather your prime rib with the herb and garlic mixture on all sides.
  4. Wrap tightly with plastic wrap and place back into the refrigerator for 24 to 48 hours.
  5. Set your smoker to 250°F.
  6. Cook your prime rib to an internal temperature of 125°F to 128°F for a perfect medium rare.
  7. Once the internal temperature is reached, remove from the smoker and allow to rest for 45 minutes. Use aluminum foil to loosely “tent” the prime rib during resting.
  8. After 45 minutes, your prime rib is ready to slice and serve.