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smoked ribeye roast sliced on a cutting board

Smoked Ribeye Roast with a Garlic Herb Butter

Mads Martigan
A boneless prime rib roast smoked and basted with a garlic heb butter and then reverse seared and finished with a Red Wine Au Jus.
Whether you are using a pellet grill like a Traeger or Pit Boss, an electric smoker like a Masterbuilt, or just a conventional propane grill like a Weber, you can still follow along below!
5 from 3 votes
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Prep Time 30 minutes
Cook Time 3 hours 20 minutes
Rest Time 30 minutes
Total Time 4 hours 20 minutes
Course Main Course
Cuisine American, Australian, BBQ, Smoked
Servings 6 people
Calories 1543 kcal

Equipment

  • Smoker or Grill
  • Cutting Board
  • Meat Slicing Knife
  • Aluminum foil pan
  • Instant Read Thermometer
  • Probe Thermometer
  • Wood for smoking (chunks, chips, or pellets). Preferably Hickory or Pecan.

Ingredients
  

  • 1 4-6 lb Ribeye Roast, boneless plan on 1 lb per person served
  • 2 tablespoon Worcestershire Sauce
  • 3 tablespoon Kosher Salt
  • 2 teaspoon Fresh Black Pepper

Garlic Herb Butter Marinade

  • 1 stick Unsalted Butter High smoke point like avocado or grapeseed oil
  • 1 tablespoon Fresh minced garlic about 3 cloves
  • 1 teaspoon Fresh Chopped Rosemary
  • 1 teaspoon Fresh Chopped Thyme

Red Wine Au Jus

  • 2 cups Beef Broth
  • 1 cup Red Wine
  • 2 tablespoon Salted Butter
  • 1 sprig Fresh Rosemary
  • 1 pinch Fresh Black Pepper
  • 1 pinch Rubbed Sage

Instructions
 

Prepare the Ribeye Roast

  • Take the ribeye roast out of the packaging but DO NOT cut and remove any strings. Place on a wire rack over a baking sheet wrapped in aluminum foil
    1 4-6 lb Ribeye Roast, boneless
    a boneless ribeye roast on a wire rack baking sheet combo
  • Rub with a thin layer of Worcestershire sauce.
    2 tablespoon Worcestershire Sauce
  • Sprinkle the outside with the kosher salt and pepper. Add more depending on the size of the Roast
    3 tablespoon Kosher Salt, 2 teaspoon Fresh Black Pepper
  • Wrap in plastic wrap and place in the refrigerator until ready to put on the smoker. Preferably overnight.

Set up the Smoker

  • Start or light your smoker and bring the temperature up to 250°F. If using a gas or charcoal grill, only light one side and set the grill up for indirect heat.
  • Add wood to the smoker using either chunks, a smoker box, or pellet tube smoker.

Smoke the Ribeye Roast

  • Place the ribeye roast, still on the wire rack over the baking sheet, in the cooking chamber away from any direct heat. Place a temperature probe into the deepest part of the rib roast.
    a ribeye roast smoking on a pit boss pellet grill
  • Cook until the internal temperature reaches about 110-115°F, which will be about 3 hours.

Garlic Herb Butter Marinade

  • While the roast is smoking, mix together the Garlic Herb Butter Marinade ingredients in a saucepan over medium-low heat.
    1 stick Unsalted Butter, 1 tablespoon Fresh minced garlic, 1 teaspoon Fresh Chopped Rosemary, 1 teaspoon Fresh Chopped Thyme
    garlic herb butter ingredients on a carving board
  • Stir until the butter has melted and simmer gently on LOW for 15-20 minutes.
    stirring garlic herb butter in a pan
  • After an hour of smoking, baste the garlic herb butter on the ribeye roast using a silicone basting brush. Continue smoking the roast basting about every 30 minutes.
    basting garlic herb butter on a smoked ribeye roast

Red Wine Au Jus

  • During this time you can also make the optional Red Wine Au Jus.
  • Combine all the Au Jus ingredients in a saucepan and bring to a boil stirring occasionally.
    2 cups Beef Broth, 1 cup Red Wine, 2 tablespoon Salted Butter, 1 sprig Fresh Rosemary, 1 pinch Fresh Black Pepper, 1 pinch Rubbed Sage
    stirring a red wine au jus in a pan
  • Turn the heat down to MEDIUM LOW and simmer for about 20-30 minutes.
  • Strain and set aside before serving.
    straining rosemary from a red wine au jus

Sear the Ribeye Roast

  • Once the ribeye roast has reached 110-115°F internally, turn up the heat or open all the vents to reverse sear the roast, ideally at around 500°F. You can also transfer the wire rack to an oven set to 500°F if you are not able to achieve this temperature on your smoker.
  • For medium-rare, cook until the internal temperature rises to 122-125°F then remove from the smoker, oven or grill.

Rest, Slice and Serve

  • Let the smoked ribeye roast rest on the wire rack or a cutting board, loosely covered in foil, for about 30 minutes. The internal temperature should continue to rise up to 130-135°F.
  • Add the drippings from the pan to the Au Jus. Use a fat separator if desired.
  • Cut the ties off the rib roast.
  • Place the roast on a cutting board and slice into ¾" slices for each guest. Serve with the warmed and strained Au Jus.

Video

Notes

For a Medium level of doneness, smoke until the roast is 120°F in the center, and then sear until it has reached 130°F in the center.

Nutrition

Serving: 12ozCalories: 1543kcalCarbohydrates: 2gProtein: 63gFat: 140gSaturated Fat: 63gPolyunsaturated Fat: 5gMonounsaturated Fat: 57gTrans Fat: 1gCholesterol: 325mgSodium: 4097mgPotassium: 1131mgFiber: 0.3gSugar: 1gVitamin A: 622IUVitamin C: 2mgCalcium: 65mgIron: 7mg
Keyword Masterbuilt, pellet grill, Pit Boss, pit boss rib roast, pit boss ribeye roast, Prime Rib, reverse sear, rib roast, Ribeye, ribeye roast, Setting up a Smoker, smoked, smoked boneless prime rib, smoked prime rib, smoked rib roast, smoked ribeye, smoked ribeye roast, traeger, traeger rib roast, traeger ribeye roast
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