Just in time for the holidays, we’re firing up something bold, smoky, and a little experimental: a Whisky Injected Prime Rib. Because really, is there anything better than slicing into a juicy prime rib roast surrounded by friends, family, and the smell of fire and butter in the air? I’m not exaggerating when I say, it’s love at first bite.
Post sponsored by Pendleton Whisky
I’ve cooked prime rib a lot of different ways over the years. Low and slow, reverse-seared, and even sous vide once or twice. But this time, I wanted to try something a little different to amp up the beefy flavor. If whisky makes everything better, what happens when you inject it straight into one of the most luxurious cuts of beef out there?
Spoiler alert: it’s incredible.
This recipe is made in partnership with my friends at Pendleton Whisky, and it’s packed with smoky flavor, buttery richness, and that smooth, slightly sweet finish that only a good whisky can bring.
Table of Contents
- Why You’ll Love Whisky Injected Prime Rib
- Whisky Injected Prime Rib Ingredients
- Pro Tip: What’s the Best Way to Inject the Whisky?
- How to Make Whisky Injected Prime Rib
- What to Serve with Juicy Prime Rib
- More fun with Pendleton whisky!
- FAQs for the Best Prime Rib Recipe
- Flavor X Fire & FOOD X Fire
- Whisky Injected Prime Rib Recipe
Why You’ll Love Whisky Injected Prime Rib
Prime rib is an expensive cut of meat, but when you treat it right, there’s nothing more satisfying. The whisky adds just enough depth of flavor, while the Cowboy Butter Rub creates an herby crust. You’ll love all the different flavors that crackle as they cook.
This one’s cooked low temperature over indirect heat, then finished with a blast of high temperature for that caramelized crust. The smoked whisky butter seals the deal, melting into the roast to create layers of flavor that feel both rustic and refined.
Every slice is tender, juicy, and kissed with Pendleton’s signature smoothness. Honestly, it’s perfect for a holiday table or that one winter weekend when you want to show off a bit. I mean, just look at that crust!
If you’re looking for different flavors and recipes for mastering your Prime Rib game, check out Revolver Prime Rib, Stuffed Prime Rib, Shotgun Prime Rib, Hanging Prime Rib, and Rotisserie Prime Rib.
Whisky Injected Prime Rib Ingredients
- Prime Rib Roast – Bone-in prime rib, Pendleton Whisky, Cowboy Butter Rub, olive oil or canola oil, and a sprinkle of black pepper (a sprinkle of garlic powder is optional).
- Smoked Whisky Butter – Unsalted butter, Pendleton Whisky, chopped rosemary and thyme, minced garlic cloves, parsley, chives, Dijon mustard, and a splash of Worcestershire sauce or soy sauce to deepen the flavor.
This Whisky Injected Prime Rib is one of those cooks that makes you fall in love with the process. The Pendleton infusion doesn’t overpower the beef; it enhances it, adding just enough warmth and complexity to make every bite unforgettable.
So let’s fire up the smoker, pour yourself a glass, and get ready to share an epic meal with the people you love most. Because when whisky meets prime rib, the holidays just hit a whole new level.
Bring the Flavor Home
Pro Tip: What’s the Best Way to Inject the Whisky?
If it’s your first time injecting liquid into a large piece of meat, fear not. Think of it like filling a water balloon — small, even injections are the goal. Use a food-safe syringe and inject a little Pendleton Whisky in different spots throughout the roast so it spreads evenly. Don’t overdo it. Let the meat sit at room temperature for about 30 minutes before cooking so the whisky infuses naturally into the fibers.
How to Make Whisky Injected Prime Rib
Prime rib Prep
Start by grabbing your Pendleton Whisky and a food-safe syringe. Inject the whisky straight into the prime rib, hitting a few different spots so the flavor spreads evenly through the meat. Once it’s infused, rub the roast all over with olive oil, then hit it generously with my Cowboy Butter Rub and a little black pepper. You want that seasoning to stick to every inch of the roast.
The Cook
Now, get your smoker or grill set up for indirect heat at about 250F. If you want an extra layer of smoke, toss in a few wood chunks. I like oak or hickory for this cook.
Lay the prime rib right on the grill grates and let it go low and slow. The whisky works its way deep into the roast while the smoke builds that perfect crust on the outside. Cooking time? Plan on about 25 minutes per pound, or roughly 2½ to 3 hours for a three-bone roast. You’re aiming for an internal temperature of 115F before pulling it off to rest.
While that roast is smoking, slide a cast-iron skillet underneath on a lower rack to catch any rendering fat. About 20 minutes before the prime rib is done, drop in your butter, herbs, garlic, Pendleton Whisky, Dijon mustard, and a pinch of chili powder into that same skillet.
Stir it up and let it melt into a rich, golden whisky butter. It’ll pick up that smoke as it simmers and turn into pure magic.
Serve
When the roast hits temp, pull it off and let it rest for a solid 25 minutes. This part’s key, because the juices need time to settle back into the meat.
Then slice it thick, drizzle that smoked whisky butter over the top, and finish with a sprinkle of fresh chives. The result is tender, smoky, and just a little boozy, or exactly what you want from a prime rib cooked over the fire.
Now, all that’s left to do is enjoy. Cheers!
What to Serve with Juicy Prime Rib
This prime rib is a showstopper on its own, but the right sides take it to another level. Pour over some rich au jus, pile on a mountain of buttery mashed potatoes, and throw in a few fire-roasted vegetables kissed with smoke. Then raise a glass to how good food makes life a little more satisfying. A bold red wine or a pour of Pendleton Whisky is the perfect way to round out the meal and toast to good company.
Leftovers & Reheating
If you’re lucky enough to have leftovers, wrap the slices tightly in foil and store them in the fridge. When you’re ready for round two, reheat the meat low and slow, or about 250F in the oven or on the grill, just until warm. This keeps it juicy without drying it out.
You can also drop those slices into a hot skillet with a little whisky butter or au jus for a quick sear and even more flavor. Or go big and turn them into next-day French dip sandwiches with melted provolone and a splash of red wine in the dipping sauce. However you do it, that prime rib only gets better the second time around.
More fun with Pendleton whisky!
FAQs for the Best Prime Rib Recipe
You can, but remember that prime rib is prized for its marbling and tenderness. A ribeye roast or top sirloin will work, but expect a different texture.
Sure, you can experiment with red wine, soy sauce, or Worcestershire sauce for a different flavor profile. But for this recipe, Pendleton Whisky is the key ingredient — it brings balance, sweetness, and that unmistakable aroma.
You can, but don’t have to. For this recipe, I didn’t. I was able to achieve a beautiful color and crust without the final sear. However, searing after smoking is a very common thing to do and is often the best way to lock in juices and get that caramelized crust. So really the correct answer is… It’s up to you!
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Flavor X Fire & FOOD X Fire
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Whisky Injected Prime Rib
Ingredients
Steak:
- 3 Bone Rib Roast rib bones attached
- 6 oz Pendleton Whisky
- ¼ cup Cowboy Butter Rub
- Canola Oil as needed
Smoked Whisky Butter:
- ½ cup Unsalted Butter
- 2 oz Pendleton Whisky
- 2 tbsp Chopped Rosemary
- 2 tbsp Chopped Thyme
- 2 tbsp Minced Garlic
- 1 tbsp Chopped Parsley
- 1 tbsp Chopped Chives
- 1 tbsp DIjon Mustard
Instructions
- In a bowl, mix all the ingredients for the Smoked Whisky Butter and set in the fridge until ready to serve.
- Using a food safe syringe, add all of the whisky to the prime rib in different spots so to evenly disperse the whisky. Next, slather in oil and season generously with my Cowboy Butter Rub.
- Heat your smoker/grill for a two zone indirect fire at 250F. Add some wood chips or wood chunks if desired.
- Add your Whisky Injected Prime Rib and cook for about 25 mins per pound (about 2.5-3 hours). Once the steak has hit 115F, pull it off and let it rest for 25 minutes.
- As the roast is smoking, add a cast iron skillet under the prime rib on another rack. About 20 minutes before the prime rib is done, add all the ingredients for the smoked whisky butter to the same skillet, melt and stir until mixed together.
- Once done resting, slice up your steak. Serve with the whisky butter and chopped chives. Enjoy!
This is my new go to for Christmas..the prime rib is very juicy, has an awesome flavor, and the cowboy butter has great flavor. Do not sleep on this one!!
This recipe looks amazing and would blow my husband’s mind if I make it for him for his birthday next month. He’s the smoker/grilled of the family, though, and we live in frigid New England…how long and at what temp would I roast it at in the oven? Roughly the same (250 for 2.5-3 hours?) Thanks!
Should be about the same amount of time!