Smoked Prime Rib with Herbs


    For the Prime Rib:

  • 450g Prime rib roast
  • ¼ cup extra virgin Olive oil
  • 2 tbsp. ground Pepper
  • 2 tbsp. kosher Salt
  • For the Herb Paste:

  • 3 Garlic cloves
  • 1 tbsp. fresh Rosemary
  • 1 tbsp. fresh Thyme
  • 1 tbsp. fresh Sage
  • ¼ cup Extra virgin Olive oil


  1. For the Herb Paste: Place all the herb paste ingredients into a food processor and pulse a few times until all the ingredients are combined into a chunky paste. Scoop all the ingredients into a small bowl and set aside until use.
  2. For the Smoked Prime Rib: Place the prime rib on a large tray and generously rub olive oil, salt and pepper and your homemade herb paste over the roast. Store overnight in the refrigerator to allow the seasoning to incorporate into the meat.
  3. Preheat Smoker: Preheat your Chef Braai to 110 °C. You can use your Chef Mini Spit to smoke the prime ribs. Or alternatively, read the “How to Smoke using your Gas Braai” blog to turn your Chef Gas Braai into a smoking machine.
  4. Smoke Roast: If you’re using your Chef Mini Spit, place the seasoned rib roast in the Rotisserie flat basket. If you’re using your Chef Gas Braai place the seasoned rib roast, bone side down on the grid (this acts as heat shield). Insert your Chef Meat Thermometer into your meat to monitor the ongoing temperature of the roast while cooking. Leave the roast to cook for +-4 hours or until the centre of the meat reads 52 °C for medium-rare or 54°C for medium doneness.
  5. Rest and Indulge: Remove Prime Rib from Chef Gas Braai/Spit, cover with foil and leave to sit for +-30 minutes before serving with your favourite sides!