Herb Butter Crusted Smoked Beef Rib Roast

·January 16, 2026
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If you’ve been wanting a roast that feels special without turning dinner into an all-day project, this is the one to make. A beef rib roast (also called prime rib or a ribeye roast) already has incredible flavor built in, thanks to that beautiful marbling. Add gentle smoke, then finish with a savory herb butter crust, and you get slices that are tender, juicy, and packed with big steakhouse-style flavor.

This isn’t a fussy recipe. You’re not babysitting a pot on the stove, and you’re not juggling a dozen pans in the oven. The smoker does the slow work while you handle the easy parts: season, smoke, butter, and rest. The payoff is worth it the moment your knife glides through that first slice and you see the rosy center.

This herb butter crust is the star. It melts, it browns, and it clings to the outside of the roast so every bite has that salty, garlicky, herby edge. The smoke tucks in behind the beef flavor instead of taking over, which is exactly what you want with a premium cut.

WHAT IS A BEEF RIB ROAST?

A beef rib roast comes from the rib section of the cow, the same area that ribeye steaks are cut from. It’s tender, flavorful, and naturally rich. You’ll see it sold a few different ways:

Standing rib roast (bone-in): The ribs stay attached, and the roast “stands” on the bones while it cooks. Bone-in roasts cook a bit more gently and look dramatic on a platter.

Ribeye roast (boneless): Same meat, no bones. It’s easier to carve and still turns out incredibly juicy when cooked right.

Prime rib: This name often describes the style of roast (a rib roast cooked as a large roast), not the USDA grade. You can buy a “prime rib” that’s Choice, Prime, or even Select grade.

No matter which one you pick, the method here stays the same: low and slow smoke for tenderness and even cooking, then an herb butter finish for a crisp, savory crust.

YOU WILL LOVE THIS HERB BUTTER CRUSTED SMOKED RIB ROAST

BIG FLAVOR WITHOUT STRESS: The smoker handles the cooking while you focus on simple prep.

TENDER, JUICY SLICES: A low temperature cook gives you a roast that stays moist and evenly cooked from edge to center.

THAT HERB BUTTER CRUST: It’s garlicky, herby, and turns golden on the outside of the roast.

PERFECT FOR HOLIDAYS OR SUNDAYS: This roast fits a special occasion, but it’s also doable on a regular weekend.

SMOKED RIB ROAST INGREDIENTS

Every ingredient in this recipe has a job to do. The roast brings the richness, the seasoning brings the savory base, and the herb butter makes the outside taste like you ordered it from your favorite restaurant.

You’ll need:

For the roast

1 (5 to 7-pound) beef rib roast (bone-in standing rib roast or boneless ribeye roast)
1 tablespoon olive oil (or neutral oil)
2 teaspoons kosher salt
1½ teaspoons black pepper
1 teaspoon smoked paprika (optional, but adds color and a subtle smoky edge)
1 teaspoon garlic powder

For the herb butter crust

8 tablespoons unsalted butter, softened
4 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)

1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
2 tablespoons fresh parsley, finely chopped
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon Dijon mustard (optional, helps the butter cling and adds a little tang)

½ teaspoon lemon zest (optional, brightens the herbs)

Optional for serving

Flaky salt for finishing
Prepared horseradish, creamy horseradish sauce, or a simple pan jus made from drippings

PICKING THE RIGHT ROAST

A rib roast is the kind of cut where the details matter, but you don’t have to overthink it.

Bone-in vs boneless: Bone-in roasts are showy and cook a touch more gently. Boneless roasts carve like a dream and still taste amazing. If you’re nervous about carving around bones, go boneless.

How much to buy: A good rule is about 1 pound per person for bone-in, or ¾ pound per person for boneless. If you want leftovers (and you do), round up.

Grade: If you see USDA Prime and it fits your budget, it’s fantastic. USDA Choice is still great and tends to be easier to find. Look for marbling—those thin streaks of fat are what keep the roast juicy and flavorful.

Tying the roast: Some roasts come tied. If yours doesn’t, tying helps it cook evenly and keeps a nice round shape.

PRO TIP: If your roast has a thick fat cap, leave it on. That fat slowly renders and protects the meat during the smoke.

BEST WOOD FOR SMOKED PRIME RIB

This roast shines with a lighter smoke. You want flavor, not a campfire takeover.

Great choices:

Oak: Classic, steady smoke. A go-to for beef.
Pecan: Slightly sweet and nutty.
Cherry: Mild and a little sweet, plus it helps with a deep, rich color.

If you love bold smoke, you can mix in a little hickory. Just don’t go heavy-handed. Rib roast is already rich, so a lighter smoke keeps everything balanced.

OUR RECIPE DEVELOPER SAYS: Stick with one wood your first time. It’s easier to learn how your smoker and your taste buds respond.

HERB BUTTER: WHY IT WORKS SO WELL

Herb butter does two things at once. It flavors the outside of the roast, and it helps create that craveable crust.

Here’s what’s happening:

The butter melts and carries garlic and herbs across the surface.

The milk solids in butter brown, which adds a nutty, savory flavor.
Herbs toast slightly, giving you that fragrant, “can’t stop sniffing the air” kitchen moment.

This is why you want the butter softened, not melted, when you spread it. Softened butter sticks. Melted butter runs right off.

PRO TIP: Chop fresh herbs pretty fine so they spread evenly and don’t clump in one spot.

HOW TO MAKE HERB BUTTER CRUSTED SMOKED BEEF RIB ROAST

This method is simple: season, smoke low, butter, finish hot, rest, slice.

STEP ONE: Bring the roast closer to room temperature

Take the roast out of the refrigerator 45 to 60 minutes before cooking. Pat it dry with paper towels.

PRO TIP: Dry surface = better crust. Moisture is the enemy of browning.

STEP TWO: Preheat the smoker

Preheat your smoker to 225°F. Add your wood of choice and let the smoke run clean before the meat goes on.

STEP THREE: Season the roast

Rub the roast all over with olive oil. Mix kosher salt, black pepper, garlic powder, and smoked paprika, then season every side of the roast.

If your roast is bone-in, season the sides well and don’t forget the ends.

STEP FOUR: Smoke low and slow

Place the roast on the smoker grates, fat side up. Insert a meat probe thermometer into the thickest part, avoiding bones if it’s bone-in.

Smoke at 225°F until the internal temperature reaches:

120°F for medium-rare after finishing
125°F for medium after finishing

Depending on size and your smoker, this usually takes about 30 to 40 minutes per pound, but go by temperature, not time.

OUR RECIPE DEVELOPER SAYS: Don’t keep opening the lid. Every peek drops heat and extends cook time.

STEP FIVE: Make the herb butter

While the roast smokes, stir together softened butter, garlic, rosemary, thyme, parsley, salt, pepper, and Dijon (and lemon zest if using). Set aside.

STEP SIX: Add the herb butter crust

When the roast hits your target temp (120°F or 125°F), remove it from the smoker and quickly spread the herb butter all over the outside. Use a spoon or spatula and press it into the surface.

STEP SEVEN: Finish with high heat

Now you want that crust.

Pick one finishing method:

Option A: Turn the smoker/grill up
Increase heat to 450°F to 500°F and return the roast for 10 to 15 minutes, just until the outside is browned and the butter looks set.

Option B: Use the oven broiler
Place the buttered roast on a roasting pan and broil for 3 to 6 minutes, watching closely so it doesn’t burn. Rotate if needed.

PRO TIP: Butter can go from golden to too dark fast under a broiler. Stay close and keep the door cracked if your oven runs hot.

STEP EIGHT: Rest the roast

Move the roast to a cutting board and tent loosely with foil. Rest 25 to 35 minutes.

This rest time matters. The juices redistribute, and carryover heat finishes the center.

STEP NINE: Slice and serve

Remove twine if the roast is tied. For bone-in, slice along the bones to remove them in one section, then slice the meat into thick or thin slices. For boneless, slice straight across.

Finish with a pinch of flaky salt if you want that extra pop.

DONENESS GUIDE FOR RIB ROAST

Use a thermometer. It takes the stress out of the whole thing.

Rare: pull at 115°F, finish to 120–125°F
Medium-rare: pull at 120°F, finish to 130–135°F
Medium: pull at 125°F, finish to 140–145°F

If you prefer to follow USDA guidance for roasts, 145°F with a rest is the commonly recommended benchmark. If you’re cooking for a crowd with mixed preferences, aim for medium-rare and offer quick pan searing for slices that want more doneness.

PRO TIP: If you have guests who like well-done beef, slice a few end pieces and sear them in a hot skillet for 30 to 60 seconds per side.

RECIPE SUBSTITUTIONS AND ADDITIONS

Rib roast is already a showstopper, but you can still tailor the flavors.

HERBS: Swap rosemary and thyme for sage or oregano. Keep parsley in the mix for freshness.

GARLIC: Fresh garlic gives the best punch, but garlic paste works if that’s what you have.

DIJON: You can skip it, or replace with prepared horseradish for a sharper bite.

SPICE: Add a pinch of crushed red pepper flakes to the butter if you like a little heat.

SMOKE FLAVOR: If you want more smoke, use oak plus a small amount of hickory. If you want it mild, stick to pecan or cherry.

TROUBLESHOOTING SMOKED RIB ROAST

Issue: The roast is cooking too fast
Solution: Your smoker is running hotter than the display says. Lower the set temp, and use a second thermometer if you have one.

Issue: The outside looks dry before it’s done
Solution: A rib roast has plenty of fat, so it shouldn’t dry out easily at 225°F. Check that your thermometer probe is placed correctly and that you’re not running too hot.

Issue: The crust isn’t browning
Solution: You need a hotter finish. Push the heat closer to 500°F or use a quick broil.

Issue: The roast is tougher than expected
Solution: Rib roast is naturally tender, so this is usually a doneness issue. Overcooking makes it feel firm. Next time, pull earlier and trust the rest.

HOW TO SERVE HERB BUTTER CRUSTED SMOKED RIB ROAST

This roast is rich, so it pairs best with sides that balance it out.

Great pairings:

Creamy mashed potatoes or roasted potatoes
Green beans, asparagus, or Brussels sprouts
A crisp salad with a tangy dressing
Dinner rolls or crusty bread for soaking up juices

For sauces, you can keep it simple:

Creamy horseradish sauce
A quick au jus made from drippings and beef broth
A spoonful of the melted herb butter that slides onto the cutting board (don’t waste it)

PRO TIP: Warm your serving platter. Even a quick rinse with hot water and a dry-off helps keep slices warm longer.

HOW TO STORE THIS SMOKED RIB ROAST

This roast makes excellent leftovers. You just want to store it the right way so it stays tender.

IN THE FRIDGE: Let the roast cool, then wrap slices tightly or store in an airtight container. It will keep for up to 4 days.

IN THE FREEZER: Wrap slices in plastic wrap, then place in a freezer bag or container. Freeze for up to 2 months for best texture.

REHEATING: Gentle heat is your friend.

Oven: Place slices in a baking dish with a splash of beef broth, cover with foil, and warm at 300°F until heated through.
Stovetop: Warm slices in a covered skillet over low heat with a spoonful of broth.

Microwave: Use short intervals on medium power, with a damp paper towel over the meat so it doesn’t dry out.

NOTE: If you’re reheating leftovers as a full meal, make sure everything gets hot all the way through. For many kitchens, 165°F is a safe target for reheated foods.

OUR RECIPE DEVELOPER SAYS: Slice only what you need for dinner and store the rest as a larger piece if you can. Big pieces dry out less than thin slices.

FREQUENTLY ASKED QUESTIONS

Can I make this recipe without a smoker?
Yes. You won’t get the smoke flavor, but you can still use the herb butter crust method. Roast low in the oven at 225°F until the internal temp hits 120°F to 125°F, then finish hot at 500°F for a quick crust.

Do I need to sear the roast before smoking?
No. With this method, you’re building your crust at the end with high heat and herb butter. It’s simpler and still gives you a great exterior.

Should I trim the fat cap?
If it’s extremely thick, you can trim it down a little, but leave a layer. Fat protects the roast and adds flavor as it renders.

Why rest the roast so long?
Resting helps the juices redistribute and lets carryover heat finish the center. If you slice too early, the juices run out onto the board instead of staying in the meat.

How do I keep the herb butter from sliding off?
Make sure the roast surface is dry, and the butter is softened, not melted. A small spoon of Dijon in the butter helps it cling, too.