Standing Tall Prime Rib is a gloriously flavorful roast beef that pairs well with traditional side dishes, such as Yorkshire Pudding.
Standing Tall Prime Rib

Standing Tall Prime Rib
Prep time
Cook time
Total time
Serves: 4
Marinade: *
  • 1 1/3 Cups red wine
  • 1 1/3 Cups red wine vinegar
  • 1/3 Cup olive oil
  • 4 teaspoons dried rosemary
  • 4 cloves garlic; minced
  • 2 teaspoons dried thyme
Meat: **
  • 3 pounds prime standing rib roast
Basic Black Rub: ***
  • 1 1/2 Tablespoons coarse-ground black pepper
  • 1/2 Tablespoons Kosher salt
Garnish: ****
  • 1 sprig fresh rosemary; for garnish (optional)
  1. The night before you plan to barbecue, combine the marinade ingredients in a lidded jar. Place the roast in a plastic bag, pour the marinade over it, and refrigerate it overnight.
  2. Prepare the smoker for barbecuing, bringing the temperature to 200 F to 220 F.
  3. Remove the roast from the refrigerator and drain it, reserving the marinade if you plan to mop the meat. Combine the dry rub ingredients in a small bowl and rub the roast with the mixture.
  4. Let the roast sit at room temperature for about 30 minutes. If you are using the mop, bring the marinade to a boil in a saucepan and boil for several minutes.
  5. Keep the mop warm over low heat.
  6. Transfer the roast to the smoker, fatty side up. Cook for about 2 1/4 hours, mopping every 30 minutes in a wood-burning pit, or as appropriate for your style of smoker.
  7. Cook the meat rare, to an internal temperature of about 140 F for the best flavor.
  8. Remove the roast from the smoker and let it sit at room temperature for 10 minutes before carving. Serve immediately.
  9. Serving Suggestion: Use this as the centerpiece for a special meal, such as Christmas Eve or New Year's Eve dinner. Cajun Barbecue Shrimp and make good nibbles. Parmesan-topped baked potatoes, steamed broccoli with orange buttery Squash Relish, and Buttermilk Biscuits with fruit preserves round out the main course. For dessert, poach pears or other winter fruit in sugar syrup with a touch of vermouth.
From: <a href="" target="new" data-mce-href="">Smoke & Spice, Cooking With Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit</a> by Cheryl Alters Jamison and Bill Jamison

Try to get a true prime rib for this recipe, one that meets USDA standards for the highest grade beef The cut that most supermarkets sell as a prime rib is actually just a USDA choice rib roast, a good piece of meat but not superior.

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