Garlic & Herb Crusted Tomahawk Prime Rib

Garlic & Herb Prime Rib

Prime Rib is a classic Holiday meal. In this recipe we will create a garlic & herb crusted smoked prime rib that is fit for a King!

I prepare prime rib so many different ways; smoked, reverse seared or even sous vide. However, smoked prime rib is easy and dang good, so it is my favorite!

What is a Prime Rib?
"Prime rib" doesn't mean it comes from prime grade meat. You can make prime rib from a choice grade cut. In fact, it's more affordable and turns out fantastic. 
Whether you choose a Choice or Prime grade cut, there are several different types of roasts to create the perfect prime rib; bone-In, boneless or standing rib roast (bones are removed prior to the cook and re-attached with butcher's twine during the cook process.) Each have their own advantages. In this recipe we will be smoking it as we are focused on the presentation from the frenched tomahawk bones.

Meat Church How To YouTube Video:

Be sure to check out our other Prime Rib Recipes:
Smoked Prime Rib
Ultimate Prime Rib


  • Bone-in ribeye roast choice grade or higher (sub boneless roast)
Paste Ingredients
  • 1/2 C, fresh rosemary leaves, chopped
  • 1/2 C, fresh flat leaf parsley leaves, chopped
  • 1/2 C, fresh tarragon leaves, chopped
  • 1/2 C, fresh garlic, minced
  • 1/4 C, fresh thyme, chopped
  • 1/4 C, olive oil
  • 4 T, dijon mustard
  • Meat Church Holy Cow Rub
Horseradish Cream Ingredients
  • 2 C, mayo
  • 1 C, sour cream
  • 1/2 jar of fresh horseradish
  • juice of the cheek of lemon (just a squeeze)
  • 3 T, Meat Church Holy Cow

    Prepare your smoker
    Prepare your smoker at 250 degrees. I recommend a medium smoke wood or pellets such as oak, hickory or pecan. We used post oak in this video

    Prepare the Garlic & Herb Paste
    Combine the oil, herbs, garlic, dijon mustard & Holy Cow. Add mustard as needed to obtain your desired consistency. Feel free to add more garlic as well. 

    Garlic and Herb Prime Rib

    Prepare the Rib Roast
    Slather the paste all over the rib roast. Allow to adhere for 1 - 4 hours.

    Garlic & Herb Prime Rib

    Prepare the Horseradish Cream
    Mix the mayo and sour cream. Add you in your desired amount of horseradish to taste. Add the Holy Cow. Then add the juice from one cheek of lemon to brighten it up. Optionally you can add truffle oil if you like.

    Horseradish Cream

    Smoke the Prime Rib
    Place your rib roast on the smoker.

    Garlic & Herb Prime Rib
    We are targeting medium rare in the middle which is 130-135. Therefore, smoke the rib roast until you reach an internal temperature of 120 in the middle as it will carryover cook a few more degrees. The end result will be medium rare in the middle and medium on the outside ends. This took 3:27 minutes in this video.

    Tomahawk Prime Rib

    Remove the rib roast from the smoker. Tent the meat with aluminum foil and allow it to rest at least 10 - 15 minutes.The meat will continue to rise another 5 degrees to a final internal temperature between 125 - 130. 

    Tomahawk Prime Rib

    Slice the roast to serve with the horseradish cream and enjoy!

    Tomahawk Prime Rib

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