Stuffed Prime Rib
 I’ve done my fair share of prime rib recipes, but this Stuffed Prime Rib is a new take for me! This hunk of meat is stuffed with bacon and then fire kissed to perfection. It’s the perfect, tender prime rib for your next holiday feast. Don’t let the long cook time intimidate you. This recipe is relatively simple, just follow the instructions, and you’ll have a delicious family feast ready for your next special occasion! So let’s fire up our smoker and get cooking! Table of Contents Why You’ll Love Stuffed Prime RibHow to Make Stuffed Prime RibStuffed Prime Rib Recipe IngredientsLet’s Get Cooking Prep the Stuffed Prime Rib Sauce TimeLet’s Get SmokinTime to ServeWhat to Serve with StorageReheating/LeftoversFAQsFlavor X Fire & FOOD X FireStuffed Prime Rib Recipe Why You’ll Love Stuffed Prime Rib How to Make Stuffed Prime Rib Stuffed Prime Rib Recipe Ingredients Let’s Get Cooking Prep the Stuffed Prime Rib Sauce Time Let’s Get Smokin Time to Serve What to Serve with Storage Reheating/Leftovers FAQs Flavor X Fire & FOOD X Fire Stuffed Prime Rib Recipe Smoked vs Fried vs Rotisserie vs Baked Prime Rib. Which is the best? Watch the below to find out! Why You’ll Love Stuffed Prime Rib Prime Rib is my favorite holiday feast centerpiece, and this Stuffed Prime Rib is tenderized and stuffed for maximum flavor. You’ll love the bacon, spinach, and herb stuffing! I smoked it over low heat until medium rare and served it with a tangy horseradish sauce. Not gonna lie… I surprised myself with how good this stuffed prime rib roast turned out. The meat is melt-in-your-mouth, and the stuffing adds the perfect blast of flavor. For other prime rib recipes, check out my Shotgun Prime Rib, Hanging Prime Rib and Herb-Encrusted Prime Rib. How to Make Stuffed Prime Rib Stuffed Prime Rib Recipe Ingredients Steak: Bone Rib Roast Kosher Salt Black Pepper Garlic Powder Canola Oil (olive oil works too) Chopped Chives Bone Rib Roast Kosher Salt Black Pepper Garlic Powder Canola Oil (olive oil works too) Chopped Chives Stuffing: Cooked Spinach Bacon Slices Chopped Shallots Minced Garlic Bread Crumbs Bourbon Cooked Spinach Bacon Slices Chopped Shallots Minced Garlic Bread Crumbs Bourbon Tangy Horseradish Sauce (for that extra bold flavor): Mayonnaise Buttermilk Sour Cream Dijon Mustard Prepared Horseradish Champagne Vinegar Mayonnaise Buttermilk Sour Cream Dijon Mustard Prepared Horseradish Champagne Vinegar Let’s Get Cooking Prep the Stuffed Prime Rib Start by preheating a grill to 325F for indirect cooking. We need to make the stuffing for the prime rib first, so add a large skillet over the heat. We want the skillet to preheat for 1-2 minutes before cooking. Add your sliced bacon and slowly cook, occasionally stirring, until caramelized and browned (about 20-25 minutes). Then, add your shallots and minced garlic next to brown for 2-3 minutes. Finally, add your spinach and bread crumbs in an even layer. Cook until the spinach has softened and everything is mixed together thoroughly. Pull off and set to the side to cool. Now, take your prime rib and begin slicing between the meat and the rib bones. Slice about ⅔ down the rib bones, then slice about 1-1.5” into the meat. Next, take your stuffing and add it to the sliced area that you just created. Tie the meat down with butcher twine, but not too tightly, as the filling could be pressed out while cooking. Lather the outside of the Stuffed Prime Rib with oil and then generously season with salt, pepper, and garlic. Set to the side. Sauce Time Mix all the ingredients for the tangy horseradish sauce in a small bowl and set in the fridge until ready to serve. Let’s Get Smokin Heat your smoker/grill for a two-zone indirect fire at medium heat, about 250F. Add some wood chips or wood chunks if desired. Place the Stuffed Prime Rib in the smoker and then cook for about 25 mins per pound (about 2.5-3 hours). Once the steak has hit an internal temperature of 115F, pull it off and rest for 25 minutes to really let those juices lock in. For other holiday approved recipes, check out my Holiday Rotisserie Goose, Smoke Fried Turkey, Garlic Herb Lamb Crown and Cherry Chipotle Pineapple Glazed Ham. Time to Serve Once done resting, remove the butcher twine, then grab a sharp knife and cutting board, and slice up your Stuffed Prime Rib into thick slices. Serve with the horseradish sauce and chopped chives. Finally, enjoy your perfectly cooked roast! What to Serve with The good thing about Stuffed Prime Rib is that it goes with anything! So serve this baby with some french fries, BBQ Volcano Potatoes, roasted veggies, or your favorite side dish, and you’re good to go! It also makes an excellent centerpiece for Christmas dinner! Storage I’d be surprised if you have any leftovers, but if you do, you can store them in an airtight container or jumbo-sized ziplock bag for up to 3-5 days. Alternatively, you can freeze it in a vacuum-sealed bag, although I recommend eating your Stuffed Prime Rib fresh. Reheating/Leftovers To enjoy your leftovers the next day, place them on a baking sheet, and put them in the oven at 375 degrees F until warm. FAQs How do you keep prime rib moist? Allowing your prime rib to rest (sit at room temperature before slicing it) will help lock in some of that moisture to give you the juiciest slice of meat possible. What is prime rib called at the grocery store? At your local grocery store, you might find Prime Rib called “Rib Roast” or “Standing Prime Rib”. You’ll find it among the meats with bone-in and boneless options, since it can come in either fashion. This Stuffed Prime Rib is one of my favorite things to serve at family gatherings and dinner parties. There’s nothing like good food and good company during the holiday season. Plus, this Stuffed Prime Rib is bursting with flavor, so don’t be surprised if the whole family asks if you’ll be cooking holiday dinner next year too! If you give this recipe a shot, then please let us know how it turned out by leaving a comment below! Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Steak: ▢ 3 Bone Rib Roast rib bones attached▢ 2.5 tbsp Kosher Salt▢ 2.5 tbsp Black Pepper▢ 2 tbsp Garlic Powder▢ Canola Oil as needed▢ Chopped Chives for garnish ▢ 3 Bone Rib Roast rib bones attached ▢ 2.5 tbsp Kosher Salt ▢ 2.5 tbsp Black Pepper ▢ 2 tbsp Garlic Powder ▢ Canola Oil as needed ▢ Chopped Chives for garnish Stuffing: ▢ 4 cups Cooked Spinach▢ 6 Bacon Slices thinly sliced▢ 2 tbsp Chopped Shallots▢ 2 tbsp Minced Garlic▢ 1 tbsp Bread Crumbs▢ 2 oz Bourbon ▢ 4 cups Cooked Spinach ▢ 6 Bacon Slices thinly sliced ▢ 2 tbsp Chopped Shallots ▢ 2 tbsp Minced Garlic ▢ 1 tbsp Bread Crumbs ▢ 2 oz Bourbon Tangy Horseradish Sauce: ▢ ½ cup Mayonnaise▢ ¼ cup Buttermilk▢ ⅛ cup Sour Cream▢ 1.5 tbsp Dijon Mustard▢ 1.5 tbsp Prepared Horseradish▢ 1.5 tbsp Champagne Vinegar ▢ ½ cup Mayonnaise ▢ ¼ cup Buttermilk ▢ ⅛ cup Sour Cream ▢ 1.5 tbsp Dijon Mustard ▢ 1.5 tbsp Prepared Horseradish ▢ 1.5 tbsp Champagne Vinegar Preheat a grill to 325F for indirect cooking. Add a cast iron skillet over the heat 1-2 minutes before cooking to heat up.Add your sliced bacon and slowly cook, stirring occasionally, until caramelized and browned (about 20-25 minutes). Add your shallots and minced garlic next to brown for 2-3 minutes. Finally, add your spinach and bread crumbs. Cook until the spinach has softened and everything is mixed together thoroughly. Pull off and set to the side to cool.Take your prime rib and begin slicing between the meat and the rib bones. Slice about ⅔ down the rib bones, then slice about 1-1.5” into the meat. Take your stuffing and add it to the sliced area that you just created. Tie the meat down with butcher twine, but not too tightly as the stuffing could be pressed out while cooking. Lather with oil and generously season with salt, pepper and garlic. Set to the side.In a bowl, mix all the ingredients for the Tangy Horseradish Sauce and set in the fridge until ready to serve.Heat your smoker/grill for a two zone indirect fire at 250F. Add some wood chips or wood chunks if desired. Add your Stuffed Prime Rib and cook for about 25 mins per pound (about 2.5-3 hours). Once the steak has hit 115F, pull it off and let it rest for 25 minutes.Once rested, remove the butcher twine and slice up your steak. Serve with the horseradish sauce and chopped chives. Enjoy! Preheat a grill to 325F for indirect cooking. Add a cast iron skillet over the heat 1-2 minutes before cooking to heat up. Preheat a grill to 325F for indirect cooking. Add a cast iron skillet over the heat 1-2 minutes before cooking to heat up. Add your sliced bacon and slowly cook, stirring occasionally, until caramelized and browned (about 20-25 minutes). Add your shallots and minced garlic next to brown for 2-3 minutes. Finally, add your spinach and bread crumbs. Cook until the spinach has softened and everything is mixed together thoroughly. Pull off and set to the side to cool. Add your sliced bacon and slowly cook, stirring occasionally, until caramelized and browned (about 20-25 minutes). Add your shallots and minced garlic next to brown for 2-3 minutes. Finally, add your spinach and bread crumbs. Cook until the spinach has softened and everything is mixed together thoroughly. Pull off and set to the side to cool. Take your prime rib and begin slicing between the meat and the rib bones. Slice about ⅔ down the rib bones, then slice about 1-1.5” into the meat. Take your stuffing and add it to the sliced area that you just created. Tie the meat down with butcher twine, but not too tightly as the stuffing could be pressed out while cooking. Lather with oil and generously season with salt, pepper and garlic. Set to the side. Take your prime rib and begin slicing between the meat and the rib bones. Slice about ⅔ down the rib bones, then slice about 1-1.5” into the meat. Take your stuffing and add it to the sliced area that you just created. Tie the meat down with butcher twine, but not too tightly as the stuffing could be pressed out while cooking. Lather with oil and generously season with salt, pepper and garlic. Set to the side. In a bowl, mix all the ingredients for the Tangy Horseradish Sauce and set in the fridge until ready to serve. In a bowl, mix all the ingredients for the Tangy Horseradish Sauce and set in the fridge until ready to serve. Heat your smoker/grill for a two zone indirect fire at 250F. Add some wood chips or wood chunks if desired. Add your Stuffed Prime Rib and cook for about 25 mins per pound (about 2.5-3 hours). Once the steak has hit 115F, pull it off and let it rest for 25 minutes. Heat your smoker/grill for a two zone indirect fire at 250F. Add some wood chips or wood chunks if desired. Add your Stuffed Prime Rib and cook for about 25 mins per pound (about 2.5-3 hours). Once the steak has hit 115F, pull it off and let it rest for 25 minutes. Once rested, remove the butcher twine and slice up your steak. Serve with the horseradish sauce and chopped chives. Enjoy! Once rested, remove the butcher twine and slice up your steak. Serve with the horseradish sauce and chopped chives. Enjoy! Calories: 755kcal | Carbohydrates: 61g | Protein: 22g | Fat: 44g | Saturated Fat: 12g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 5423mg | Potassium: 264mg | Fiber: 5g | Sugar: 5g | Vitamin A: 425IU | Vitamin C: 3mg | Calcium: 272mg | Iron: 3mg Categorized as:Beef Recipes, Blog, Cooking Techniques, Dinner Recipes, Dinner Recipes, app, Homemade Sauce Recipes, Recipes, Recipes By Course, Recipes By Ingredient, Recipes by Method, Smoker Recipes Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!