If you are craving an unforgettable centerpiece for your next gathering, the Herb Crusted Prime Rib smoked on the Oklahoma Joe’s Bronco Drum Smoker Recipe will absolutely steal the show. Imagine a perfectly smoked prime rib, boasting a fragrant crust of fresh herbs and garlic, cooked low and slow to tender, juicy perfection. The magic of the Oklahoma Joe’s Bronco Drum Smoker lends a subtle smoky layer that elevates every bite, making this recipe a true celebration of flavor and technique. Whether it’s a festive holiday spread or a special weekend feast, this dish promises to bring warmth, aroma, and a celebratory vibe to your table that friends and family will rave about for ages.

Ingredients You’ll Need

The image shows a large raw rolled roast with marbled red meat and white fat layers, coated thickly with a green herb and spice mixture that has a coarse texture, covering the entire surface and some scattered bits around the edges. It sits on a shiny silver metal tray with raised edges, which rests on a white marbled textured surface. In the background, there is a blurred black smoker grill and greenery, providing an outdoor setting. Photo taken with an iphone --ar 4:5 --v 7

Let’s break down the essential ingredients that make the herb crust and accompanying sides so spectacular. Each item plays a crucial role—herbs deliver aroma and freshness, prime rib brings indulgent richness, and the supporting sides balance texture, creaminess, and depth.

8 pounds Prime Rib: The star of the show—choose a beautiful cut with good marbling for juicy, flavorful meat.
2 tbsp Rosemary Sprig Leaves: Adds a piney, aromatic touch to the herb crust that perfumes the entire roast.
1 tbsp Thyme Sprig Leaves: Earthy and subtle, thyme balances the herbs and brings complexity.
1 tbsp Tarragon Sprig Leaves: A slightly sweet and anise-like note that brightens the crust.
4-5 Garlic Cloves: Garlic melts into the herb paste, giving a savory kick and depth.
1 tbsp Kosher Salt: Essential for seasoning that penetrates and enhances the prime rib’s natural flavors.
1 tbsp Black Pepper: Adds warmth and a mild peppery bite to the crust.
1.5 tsp Red Chili Flakes: A gentle heat that wakes up the palate without overpowering.
1.5 tbsp Neutral Oil: Helps bind the herb paste and ensures it adheres perfectly to the meat.
5-6 Golden Potatoes: For the creamy, cheesy mashed potatoes side; their buttery texture is perfect for mashing.
½ cup Whole Milk: Makes mashed potatoes rich and smooth when added gradually.
½ cup Sharp Cheddar Cheese: Brings sharp, tangy flavor that elevates the mashed potatoes.
4 tbsp Unsalted Butter: Used in both the mashed potatoes and red wine sauce for lusciousness.
3 tbsp Pan Dripping Fat: Extracted after roasting the prime rib to build a deeply flavorful sauce.
1 cup Red Wine: The heart of the red wine sauce, providing rich, fruity acidity and depth.
1 cup Beef or Vegetable Broth: Adds body and balances the wine’s intensity in the sauce.
1 tbsp Extra Virgin Olive Oil: Enhances the sauce’s mouthfeel and adds fruity notes.
2 Shallots, finely chopped: Their sweet, mild onion flavor softens the sauce.
2 Garlic Cloves, minced: Intensifies the savoriness of the sauce.
1 tsp Thyme, finely chopped: Continues the herbaceous theme from the crust into the sauce.

How to Make Herb Crusted Prime Rib smoked on the Oklahoma Joe’s Bronco Drum Smoker Recipe

Step 1: Prepare the Herb Paste and Prime Rib

Start by blending rosemary, thyme, tarragon, garlic, salt, pepper, chili flakes, and neutral oil into a fragrant paste. This vibrant blend forms the herb crust that defines this dish. Slather it generously on the prime rib, ensuring every nook is coated. Pop the herb-coated meat into the fridge uncovered for at least an hour—this resting time lets the flavors marry beautifully and the crust dry slightly for a better sear later.

Step 2: Fire up Your Oklahoma Joe’s Bronco Drum Smoker

Preheat your smoker to a steady low heat of around 250°F using indirect cooking. This slow, even temperature is key to infusing the meat with smoke while allowing it to cook tenderly without drying out. The Bronco Drum Smoker is your trusted partner here, providing consistent smoke and heat for that unmistakable barbecue flavor.

Step 3: Smoking the Prime Rib

Remove the prime rib from the fridge and let it rest on the counter while the smoker heats. When ready, place the beef directly on the smoker grates and let it work its magic for about 3.5 hours, or roughly 25 minutes per pound. Keep an eye on the internal temperature—you’re aiming for about 125°F for a perfect medium-rare finish. The herb crust will caramelize, locking in juices and layering flavors with that gentle smoky aroma only your Bronco Drum Smoker can deliver.

Step 4: Rest Before Slicing

Once done, carefully wrap the prime rib loosely in foil and let it rest for at least 20 minutes. This critical step lets the meat relax, redistributing juices so every slice is juicy and tender, not dry or tough. The anticipation during this wait is always worth it!

Step 5: Make the Cheesy Mashed Potatoes

While your prime rib smokes, bring salted water to a boil and cook peeled golden potatoes until fork-tender, about 25 to 30 minutes. Drain and mash them with warm milk and butter added in batches for velvety texture. Then fold in sharp cheddar cheese for a creamy, flavorful side that pairs perfectly with the smoky richness of the prime rib.

Step 6: Create the Decadent Red Wine Sauce

Gather your pan drippings and let the fat separate in a bowl. In a saucepan, melt fat with olive oil and butter, sauté shallots until tender, then garlic for a burst of aroma. Deglaze the pan with a cup of red wine, simmering until reduced by half to concentrate that bold depth. Add broth and thyme; continue reducing for a luscious, silky finish. A final whisk-in of butter and seasoning turns this sauce into a showstopper to drizzle over your herb crusted prime rib and mashed potatoes.

How to Serve Herb Crusted Prime Rib smoked on the Oklahoma Joe’s Bronco Drum Smoker Recipe

The image shows a large, single piece of smoked meat with a dark, thick crust that looks rough and seasoned. The top of the meat has a reddish-brown color with some shiny, moist spots showing juices. It sits directly on black grill grates inside a round metal grill, with the grill lid partially open above. The background behind the grill is blurred but shows a lattice pattern. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh chopped parsley sprinkled over the sliced prime rib and mashed potatoes adds a pop of color and a fresh, herbaceous brightness that complements the rich, smoky flavors beautifully. A light dusting of coarse black pepper or a drizzle of extra virgin olive oil can also enhance the presentation and taste.

Side Dishes

Besides the creamy cheesy mashed potatoes, you could pair this Herb Crusted Prime Rib smoked on the Oklahoma Joe’s Bronco Drum Smoker Recipe with roasted seasonal vegetables like honey-glazed carrots or garlic sautéed green beans. A crisp green salad with a tangy vinaigrette also provides a fresh contrast to the richness of the main dish.

Make Ahead and Storage

Storing Leftovers

Wrap leftover slices of the prime rib tightly in aluminum foil or plastic wrap and store them in an airtight container in the refrigerator. They will stay fresh for up to 3 to 4 days, making them perfect for next-day sandwiches or quick lunches.

Freezing

If you want to save leftovers for longer, freeze sliced prime rib in vacuum-sealed bags or freezer-safe containers. To maintain flavor and texture, use within 2 months. Thaw slowly in the refrigerator before reheating for best results.

Reheating

Reheat gently in a low oven around 275°F, wrapped in foil to retain moisture, or warm slices in a covered skillet over medium-low heat. Avoid high heat to prevent drying. Adding a splash of beef broth or water while reheating helps keep the meat juicy and tender.

FAQs

Can I use a different smoker instead of the Oklahoma Joe’s Bronco Drum Smoker?

Absolutely! While this recipe shines on the Oklahoma Joe’s Bronco, any reliable smoker that maintains steady low heat between 225°F and 275°F will work. Just adjust cooking times and smoke flow accordingly to keep your prime rib juicy and infused with smoky goodness.

What if I don’t have fresh herbs for the crust?

Fresh herbs give the best aroma, but dried herbs can work in a pinch. Use about one-third the amount of dried herbs since they’re more concentrated. Just mix them with the garlic and oil into a paste and apply as usual.

How do I know when the prime rib is perfectly cooked?

The best way is to use an instant-read thermometer. For this recipe, aim for an internal temperature of 125°F for medium-rare. The meat will carry over cook slightly during resting, reaching a perfect medium.

What are the best sides to pair with the herb crusted prime rib?

Traditional sides like cheesy mashed potatoes, roasted root vegetables, creamy horseradish sauce, or a simple green salad balance out the rich and smoky main beautifully. The goal is to complement the prime rib without overpowering it.

Final Thoughts

I cannot recommend enough trying the Herb Crusted Prime Rib smoked on the Oklahoma Joe’s Bronco Drum Smoker Recipe for your next special occasion. With that incredible herb crust infused by smoky flavors and accompanied by creamy mashed potatoes and a luscious red wine sauce, you’re crafting an experience filled with warmth, joy, and incredible taste. So fire up your smoker, gather your loved ones, and get ready to savor every mouthwatering bite of this unforgettable feast!