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The herb crusted prime rib sliced and ready to serve.
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5 from 3 votes

Herb Crusted Prime Rib

For your next holiday gathering, treat your friends and family to the best Herb Crusted Prime Rib smoked on the Oklahoma Joe's Bronco Drum Smoker.
Prep Time1 hour
Cook Time3 hours
Total Time4 hours
Course: Main Course
Cuisine: American
Servings: 6 people
Author: Derek Wolf


Prime Rib:

  • 8 pounds Prime Rib
  • 2 tbsp Rosemary Sprig Leaves
  • 1 tbsp Thyme Sprig Leaves
  • 1 tbsp Tarragon Sprig Leaves
  • 4-5 Garlic Cloves
  • 1 tbsp Kosher Salt
  • 1 tbsp Black Pepper
  • 1.5 tsp Red Chili Flakes
  • 1.5 tbsp Neutral Oil

Cheesy Mashed Potatoes:

  • 5-6 Golden Potatoes peeled
  • ½ cup Whole Milk
  • ½ cup Sharp Cheddar Cheese
  • 4 tbsp Unsalted Butter

Red Wine Sauce:

  • 3 tbsp Fat from Pan Drippings
  • 1 cup Red Wine
  • 1 cup Beef or Vegetable Broth
  • 2 tbsp Unsalted Butter
  • 1 tbsp Olive Oil extra virgin
  • 2 Shallots finely chopped
  • 2 cloves Garlic minced
  • 1 tsp Thyme finely chopped
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Black Pepper


Prime Rib:

  • In a blender, add your rosemary, thyme, tarragon, garlic cloves, salt, pepper and oil. Blend until you have a nice paste. Slather the outside of your prime rib with the paste then set in the fridge uncovered for at least 1 hour.
  • Preheat your Oklahoma Joe’s Bronco to low heat (around 250F) for indirect cooking.
  • Pull the prime rib out of the fridge and set on the counter for 15 minutes. Place the herb-coated meat on the smoker and then cook for about 3.5 hours until reaching an internal temperature of 125 degrees F.
  • Cooking Time: Depending on the weight of your prime roast, adjust your cooking time to 25 mins per pound.
  • When the prime rib is at temperature, pull it off and loosely cover it with foil. Let the meat rest for at least 20 minutes before slicing.

Cheesy Mashed Potatoes:

  • Heat up a pot with water and 1.5 tsp of salt to boiling.
  • Peel your potatoes, cube into quarters and add to the boiling water. Cook until fork tender (about 25-30 minutes).
  • When tender, strain out the water and mash the potatoes. Add the butter and milk in batches while stirring. Finally add the cheese and mix together thoroughly.
  • Keep warm until ready to serve.

Red Wine Sauce:

  • After roasting a prime rib, transfer pan drippings to a bowl, letting the fat separate.
  • In a saucepan, heat about 2-3 tablespoons of the beef fat along with 1 tablespoon of olive oil and 1 tablespoon of butter. Sauté finely chopped shallots until softened, then add minced garlic and cook for an additional minute.
  • Pour in 1 cup of red wine, scraping the bottom of the pan to incorporate any browned bits. Allow the wine to simmer and reduce by half.
  • Add 1 cup of beef or vegetable broth and thyme. Simmer until the mixture reduces by half.
  • Reduce the heat, stir in the remaining tablespoon of butter, and season with salt and black pepper to taste.
  • Strain the sauce to remove any solid pieces and serve from a gravy boat or small pitcher.


  • Drizzle the red wine sauce over the sliced prime rib and cheesy mashed potatoes before finishing with some chopped parsley. Enjoy!



Serving: 3Oz | Calories: 2181kcal | Carbohydrates: 32g | Protein: 91g | Fat: 182g | Saturated Fat: 77g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 78g | Trans Fat: 0.5g | Cholesterol: 408mg | Sodium: 2236mg | Potassium: 2150mg | Fiber: 4g | Sugar: 3g | Vitamin A: 777IU | Vitamin C: 33mg | Calcium: 206mg | Iron: 11mg