Woodfire-Smoked Prime Rib

Welcome to Dad Got This, where we transform culinary aspirations into delicious realities. Today, we’re embarking on an epicurean journey to craft the ultimate Woodfire Smoked Prime Rib, aiming for nothing less than absolute perfection. Forget the days of guesswork or overcomplicated techniques; this guide is designed to empower you with the knowledge and confidence to achieve a show-stopping roast that will leave a lasting impression.

Our philosophy for this magnificent Woodfire Smoked Prime Rib is simple: no unnecessary fuss, no tedious chopping, pounding, or hammering. Just pure, unadulterated prime rib goodness, expertly cooked on our state-of-the-art Wood Fire Pro Connect XL. This method promises a juicy, tender interior with an exquisite smoky crust that tantalizes the taste buds, elevating your holiday table or special occasion meal to an unforgettable experience.

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Jump to the Woodfire Smoked Prime Rib Recipe

Why Choose Woodfire Smoked Prime Rib for Unforgettable Flavor?

The allure of Woodfire Smoked Prime Rib lies in its unparalleled flavor profile. Unlike conventional oven roasting or pan-searing, woodfire grilling infuses the meat with a complex, aromatic smokiness that simply cannot be replicated. This distinct characteristic, combined with the slow cooking process, renders the prime rib incredibly tender and moist, creating a culinary masterpiece that stands out.

For this specific endeavor, we’re leveraging an innovative product from our esteemed sponsor, Smoke and Pecan. Their unique pellets, crafted entirely from pecan shells, offer a sustainable and eco-friendly grilling solution without compromising on flavor. These pellets impart a wonderfully rich, subtly sweet, and nutty smoke that complements the beef beautifully, resulting in a Woodfire Smoked Prime Rib that is juicy, tender, and bursting with a harmonious blend of natural meat flavors and deep smoky goodness. The efficiency and intense smoke production of these pecan shell pellets ensure a superior smoking experience, making them an ideal choice for achieving prime rib perfection.

Mastering the Prep: The Foundation of Perfect Prime Rib

Our journey to the perfect Woodfire Smoked Prime Rib begins with a meticulously selected seven-pound prime rib. Preparation is paramount, and the first crucial step involves a generous seasoning with coarse sea salt to initiate a dry brine. This technique is more than just seasoning; it’s a scientific process where the salt draws moisture from the meat, then reabsorbs, carrying the salt deep into the muscle fibers. This not only seasons the meat from within but also helps to tenderize it and improve its moisture retention during cooking.

For optimal results, allow the seasoned prime rib to rest uncovered in the refrigerator overnight. This extended resting period enables the salt to work its magic thoroughly, creating a profound depth of flavor and a remarkably tender texture. However, if time is of the essence, even an hour of resting before cooking will make a noticeable difference.

Next, we craft a luscious herb butter, an essential component that will coat our prime rib, forming a flavorful crust and adding an extra layer of moisture. This aromatic blend features fresh rosemary, ideally plucked straight from your garden for peak freshness, combined with finely minced garlic. To enhance the savory notes and ensure a well-rounded flavor, we add a mix of granulated onion, granulated garlic, freshly cracked black pepper, and a touch of MSG. The MSG, often misunderstood, is a flavor enhancer that amplifies the natural umami in the beef, leading to a richer, more satisfying taste. Spread this herby butter generously over every inch of the prime rib, ensuring a consistent and delicious coating that will melt into the meat as it cooks, creating an irresistible aroma and a fantastic bark.

The Secret Weapon: The Magic of Pecan Shell Pellets

The true distinguishing factor of our Woodfire Smoked Prime Rib is the strategic use of Smoke and Pecan’s innovative pecan shell pellets. These aren’t your average wood pellets. Made entirely from discarded pecan shells, they represent a significant leap in sustainable grilling technology. Beyond their eco-friendly credentials, these pellets possess unique characteristics that translate directly into superior flavor and an enhanced cooking experience.

Pecan shell pellets burn hotter and longer than traditional wood pellets, which means more consistent heat and a prolonged smoke output, essential for infusing deep flavor into a large cut like prime rib. Crucially, they produce a rich, billowy smoke that is both robust and beautifully balanced, imparting a distinctively sweet and nutty profile that harmonizes perfectly with the natural richness of prime rib. This consistent, high-quality smoke ensures that every part of your roast is imbued with maximum flavor, guaranteeing a deeply smoky and incredibly delicious result.

To begin the smoking process, fill the hopper of your Wood Fire Pro Connect XL with these exceptional pecan shell pellets. Set the grill’s temperature precisely to 225°F (107°C). Allow ample time for the grill to preheat thoroughly and stabilize at the target temperature, ensuring an even cook from the start. Once the grill is ready, carefully place your prepared prime rib inside. Insert a reliable meat thermometer into the thickest part of the roast, making sure it doesn’t touch any bones. This is your critical tool for monitoring the internal temperature, which is the key to achieving your desired doneness. For a perfect medium-rare finish after the final reverse sear, aim for an initial internal temperature of 115°F (46°C).

Achieving the Perfect Smoke and Optimal Resting

As your Woodfire Smoked Prime Rib slowly cooks, the Smoke and Pecan pellets will diligently work their magic, enshrouding the meat in a rich, aromatic cloud. The consistent, billowy smoke generated by these pecan shells ensures that the prime rib is deeply infused with that sought-after smoky flavor, developing a beautiful “smoke ring” and an incredibly flavorful bark. This low and slow cooking method is ideal for prime rib, allowing the connective tissues to break down gradually, resulting in an exceptionally tender and juicy roast.

Patience is a virtue in smoking. Resist the urge to frequently open the grill lid, as this releases heat and smoke, extending cooking time and compromising flavor. Trust your meat thermometer; it’s your best guide. Once the prime rib reaches the target internal temperature of 115°F (46°C) for a medium-rare finish (or your preferred doneness), it’s time for a critical step: resting. Carefully remove the prime rib from the grill and loosely tent it with aluminum foil. This resting period is not merely a pause; it’s crucial for the redistribution of juices throughout the meat. When meat rests, the muscle fibers relax, allowing the juices that have migrated to the center during cooking to flow back through the entire roast. Skipping this step would result in a prime rib that loses its precious moisture as soon as it’s sliced, leaving you with a drier, less flavorful experience. A good rest ensures a moist, flavorful Woodfire Smoked Prime Rib every single time.

The Grand Finale: A Smoky Finish and Irresistible Crust

After its initial smoke and crucial rest, the Woodfire Smoked Prime Rib is ready for its grand finale: the reverse sear. This technique is what gives the prime rib its irresistible, caramelized crust while maintaining a perfectly cooked interior. To achieve this, crank up your Wood Fire Pro Connect XL to a blistering 500°F (260°C). Once the grill is screaming hot, return the rested prime rib to the grates. Sear it for a few minutes on each side, just long enough to develop a beautiful, deep brown, crispy crust. The high heat rapidly caramelizes the exterior, locking in all those incredible flavors and textures. Keep a close eye on it during this stage, as the intense heat can quickly turn a perfect crust into a burnt one.

Once seared to perfection, remove the prime rib from the grill for a second, shorter rest. While the magnificent roast rests again, allowing its internal temperature to stabilize and juices to redistribute one last time, seize the opportunity to prepare some complementary side dishes. Smoking some mashed potatoes on the grill alongside the prime rib, for instance, adds another layer of smoky flavor that perfectly complements the main event. Another essential accompaniment is a rich, homemade au jus, crafted from the drippings of the prime rib itself, creating a harmonious and truly indulgent meal.

Finally, with eager anticipation, slice into your perfectly cooked Woodfire Smoked Prime Rib. The interior will reveal a stunning medium-rare, vibrant pink from edge to edge, contrasting beautifully with the smoky, flavorful, and deeply caramelized crust. Serve generous slices alongside your smoky mashed potatoes and a decadent homemade au jus. This is a meal designed not just to satisfy hunger, but to create memories—a truly triumphant culinary achievement that will undoubtedly leave everyone asking for seconds. Mastering the art of Woodfire Smoked Prime Rib is within your reach, transforming ordinary meals into extraordinary celebrations.

Tips for Woodfire Smoked Prime Rib Perfection

Quality Meat Matters: Start with a high-quality prime rib. Marbling (the white flecks of fat) is key to a juicy and flavorful roast.
Bone-in vs. Boneless: While our recipe uses a boneless, tied roast, a bone-in prime rib can add even more flavor and insulation during cooking. If bone-in, ensure the bones are frenched for presentation.
Temperature Control: Consistent grill temperature is vital for even smoking. Trust your grill’s thermometer and your meat probe.
Doneness Levels:
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C) – our target!
- Medium: 135-140°F (57-60°C)
- Medium-Well: 140-145°F (60-63°C)
- Well-Done: 145°F+ (63°C+) (not recommended for prime rib, but to each their own!)
Remember, the temperature will rise a few degrees during resting. Pull the meat 5-10°F below your target.
Smoke Ring: The pink ring just under the crust is a hallmark of perfectly smoked meat, indicating deep smoke penetration.
Carving: Use a sharp carving knife. For optimal tenderness, slice against the grain of the meat.

In conclusion, mastering the art of Woodfire Smoked Prime Rib is an achievable goal for any home cook, especially when equipped with the right tools and premium ingredients. The Wood Fire Pro Connect XL and Smoke and Pecan’s innovative pecan shell pellets are a winning combination, guaranteeing a prime rib that is not only exquisitely delicious but also champions environmentally friendly and sustainable grilling practices. This isn’t just a meal; it’s an experience, a celebration of flavor, and a testament to the joy of woodfire cooking.

Don’t forget to share your holiday tradition meal in the comments below for a chance to win a bag of these fantastic pecan shell pellets! We love hearing about your culinary adventures.

Recipe: Woodfire Smoked Prime Rib Perfection

Woodfire Smoked Prime Rib

Discover the secrets to cooking a perfect Woodfire Smoked Prime Rib with innovative pecan shell pellets from Smoke and Pecan. This recipe guarantees a juicy, flavorful prime rib, enhanced by sustainable and eco-friendly grilling.

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Course:: Main Course
Cuisine:: American
Keyword:: bbq, ninja woodfire, prime rib, smoked, woodfire smoked prime rib
Prep Time:: 30 minutes
Cook Time:: 4 hours
Resting:: 30 minutes
Servings:: 4
Calories:: 2801 kcal
Author:: Dad

Equipment

Woodfire grill (Woodfire Pro Connect XL recommended)
Smoker pellets (Smokin Pecan Pellets recommended)
Meat thermometer
Butcher’s twine
Sharp knife
Cutting Board
Mixing bowls
Basting brush
Aluminum Foil
Saucepan for au jus
Large spoon or ladle

Ingredients

7 Lb Prime rib, bones removed and tied
3 tablespoon Coarse sea salt
1 Cup Salted butter, softened
8 cloves Garlic, minced
2 tablespoon Fresh rosemary, finely minced
1 tablespoon Granulated onion
1 tablespoon Granulated garlic
1 tablespoon Black pepper, fresh cracked
1 teaspoon MSG

Instructions

Season the prime rib all over with coarse sea salt. For best results, let it rest uncovered in the fridge overnight. If short on time, at least an hour before cooking will suffice.
Prepare the herb butter: In a mixing bowl, combine softened butter with minced garlic, finely minced fresh rosemary, granulated onion, granulated garlic, freshly cracked black pepper, and MSG. Mix until well combined.
Preheat your Wood Fire Pro Connect XL to 225°F (107°C) using Smoke and Pecan’s pecan shell pellets. Allow the grill to reach a stable temperature and produce consistent smoke.
Generously coat the prime rib with the prepared herb butter, ensuring all sides are evenly covered. This butter layer will create a delicious crust and add moisture.
Place the butter-coated prime rib in the preheated grill. Insert a reliable meat thermometer into the thickest part of the roast, being careful not to touch any bones.
Cook until the internal temperature reaches 115°F (46°C) for a perfect medium-rare finish. Remove the prime rib from the grill and loosely tent it with aluminum foil. Let it rest for at least 15-20 minutes.
While the prime rib rests, increase the grill temperature to 500°F (260°C). Return the rested prime rib to the grill for a high-heat sear, creating a beautiful, caramelized, and crusty exterior. This reverse sear typically takes only a few minutes per side, so watch it closely.
Remove the seared prime rib from the grill and let it rest again for 10-15 minutes before carving. This final rest allows the juices to redistribute, ensuring a tender and moist roast. Slice against the grain and serve immediately with your favorite sides and homemade au jus.

Homemade Au Jus:

In a saucepan, combine 2 cups of rich beef stock, any accumulated juices from the prime rib roast, 1 tablespoon of Worcestershire sauce, a pinch of MSG, and season with salt and pepper to taste.
Bring the mixture to a rolling boil, then reduce the heat and let it simmer gently for about 10 minutes to allow the flavors to meld and deepen.
Stir in 2 tablespoons of butter until it is completely melted and incorporated, adding a luxurious richness to the au jus. Serve warm alongside your prime rib.

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Nutrition Facts (per serving)

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Ninja Woodfire Smoked Prime Rib Resources:

Ninja Woodfire Pro Connect XL Grill:
Get it at NinjaKitchen

Ninja Woodfire Grill Elevated Grate:
Get it on Amazon

Smokin Pecan Pellets:
Get it on Amazon

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