Smoked Holiday Prime Rib on a Pellet Grill

Smoked Holiday Prime Rib on a Pellet Grill

Do you want to learn how to make a holiday rib roast that tastes like it came straight off a high-end steakhouse carving board — without ever leaving your backyard? This Market House Bone-In Rib Roast is big, bold, and unbelievably tender, featuring a savory herb crust that locks in flavor from edge to edge. It’s the kind of roast that fills your home with rich holiday aromas and gets everyone gathered around the cutting board before you even slice it.

Smoked Holiday Prime Rib on a Pellet Grill | Heath Riles BBQ

This recipe layers flavor from start to finish — from the high-quality USDA Prime rib roast, to the herb-and-beef-rub paste, to the bed of vegetables that slowly cook beneath it and turn into a rich, silky au jus. The result is a show-stopping centerpiece worthy of any Christmas dinner, New Year’s celebration, or weekend cook you want to elevate.

Let’s walk through the entire process step-by-step.

The Ingredients

Here’s everything you’ll need for this incredible Bone-In Rib Roast — and why each item matters:

  • Market House USDA Prime Bone-In Rib Roast. A beautifully marbled USDA Prime roast that cooks up tender, juicy, and full of rich beef flavor. It’s the showpiece of this cook — and worth every bite.
  • Fresh Rosemary & Thyme. Classic aromatic herbs that build the crust with deep holiday flavor.
  • Heath Riles BBQ Beef Rub. A savory, beef-forward seasoning blend that enhances the natural richness of the roast.
  • Olive Oil & Sauce. Bind the herbs and rub into a smooth paste that caramelizes beautifully.
  • Carrots, Celery, Onion & Garlic. Create an aromatic roasting bed and help form a rich au jus.
  • Beef Broth with Red Wine or Balsamic Vinegar. Adds body, brightness, and depth to the pan liquid.
  • Salt. Helps develop a crisp, flavorful crust.

The Grill Setup — Recteq Flagship 1600

This roast was cooked on the Recteq Flagship 1600 Pellet Grill — a pellet grill known for its incredibly consistent convection-style heat. It functions like a high-performance outdoor oven, perfect for a big, luxurious cut of beef like this one.

Temperature Strategy:

  • Start at 425°F for 30 minutes to set the crust.
  • Lower to 325°F to finish gently and evenly.

Placement:

Set a roasting rack over a cast iron skillet filled with vegetables and broth. Place the roast bone-side down — this protects it from direct heat and ensures uniform cooking.

The Process for Making Market House Bone-In Rib Roast

Step 1: Trim the Roast

The Market House roast comes well-prepped, but removing a bit of hard fat or silver skin helps create cleaner browning and better seasoning penetration.

Optional: A light French on the bones enhances presentation — completely up to you.

Step 2: Tie the Roast

Use Butcher’s Twine to secure the roast into a tight, even cylinder. This helps the roast cook uniformly and prevents the thinner end from shrinking faster than the thick end.

Place the tied roast bone-side down on your rack.

Step 3: Build the Herb Paste

In a bowl, combine:

  • Finely chopped rosemary
  • Finely chopped thyme
  • Three tablespoons of Heath Riles Beef Rub
  • Two tablespoons sauce
  • Enough olive oil to form a spreadable paste

Salt the roast lightly, then coat every surface with the paste. This is where your crust gets its flavor and color.

Step 4: Build the Roasting Bed

In your cast iron skillet — the YETI Cast Iron Skillet works perfectly — add:

  • Onion wedges
  • Chopped celery
  • Carrots
  • 8–10 garlic cloves

Pour in the broth-and-vinegar mixture and season lightly with beef rub. Position your Roasting Rack directly over the vegetables.

This creates steam, catches drippings, and forms the foundation for your au jus.

Step 5: Roast at 425°F

Place the roast on the Recteq at 425°F for 30 minutes. This high-heat phase locks in your herb crust and begins the browning process.

Step 6: Lower to 325°F and Finish Slow

Drop the grill temperature to 325°F. Insert a probe thermometer such as the Thermoworks Chef’s Alarm into the thickest part of the roast.

Your target internal temperature is 120°F for medium-rare.

Expect about 15–20 minutes per pound. Once the roast hits 120°F, remove it from the grill and rest for at least 45 minutes. Resting allows the juices to redistribute and guarantees tenderness.

Use your Thermoworks Thermapen ONE to double-check internal temp if needed.

Step 7: Make the Au Jus

Strain the vegetables from the skillet and return the liquid to the pan. Bring to a boil, then reduce to a gentle simmer until slightly thickened.

A clean reduction creates the best flavor and consistency. If you want to baste or glaze, a Hi-Temp Silicone Brush works perfectly.

Step 8: Slice & Serve

Remove the twine and slice between the bones to reveal a perfectly pink center and herb-packed crust. Use the Victorinox 5” Boning Knife for precise, clean cuts.

Serve with warm au jus and get ready for the compliments.

The Results

This roast delivers everything you want in a holiday centerpiece:

  • A gorgeous, aromatic herb crust
  • A tender, juicy medium-rare interior
  • A rich, flavorful au jus
  • The unmistakable aroma of slow-roasted beef and fresh herbs

Thanks to the steady heat of the Recteq and the superior marbling of the Market House roast, this recipe is foolproof and repeatable.

Serving Suggestions

Turn this rib roast into a full feast with these flavor-packed sides:

These sides turn your rib roast into a complete holiday spread.

Storing & Reheating

Wrap leftovers in Heavy-Duty Aluminum Foil and refrigerate for 3–4 days. Reheat gently or dip slices into warm au jus to restore moisture. Avoid microwaving.

Equipment & Tools

Recteq Flagship 1600 Pellet Grill, YETI Cast Iron Skillet, Roasting Rack, Butcher’s Twine, Hi-Temp Silicone Brush, Thermoworks Chef’s Alarm, Thermoworks Thermapen ONE, Victorinox 5” Boning Knife, Heavy-Duty Aluminum Foil

Older post Newer post

star
Back to the Recipes