WOODFIRE HOIDAY PRIME RIB is what happens when a great holiday deal, a big cut of beef, and a Woodfire grill all line up at the right time.
This cook starts with a Prime Rib picked up on sale, prepped simply, and cooked low and slow with smoke before finishing hot for crust.
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From the seasoning approach to the gravy save and rebuild, this WOODFIRE HOIDAY PRIME RIB stands out because it stays honest, practical, and very real from start to finish.
Woodfire Holiday Prime Rib
Equipment
- Woodfire grill
- Woodfire Elevated Racks
- Saucepan
- Knife
- Whisk
- Strainer
Ingredients
- 7 LB Prime Rib Roast Bones removed and tied
- 5 tablespoon Kosher salt Estimated
- Liquid Beef Tallow
Holiday Spice Rub
- 1 teaspoon Granulated Onion
- 1 teaspoon Granulated Garlic
- 2 teaspoon Black Pepper
- 1 teaspoon Ginger
- 1 teaspoon Mustard
- 1 teaspoon Cardamom
- 2 teaspoon White Sugar
- 1 teaspoon Ground Cloves
- 1 teaspoon Mushroom Powder
Gravy/Jus
- 1 Stick Unsalted Butter
- 3 teaspoon All Purpose Flour
- 3 Cups Beef Stock
- 1 teaspoon Cardamom
- 1 teaspoon Cinnamon
- 1 teaspoon Apple cider vinegar
- 3 tablespoon Cold butter
- 1 teaspoon Salt To Taste
Instructions
Season The Prime Rib
- Season the Prime Rib generously with kosher salt on all sides.
- Let it sit at room temperature for about 30 minutes to dry brine.
- While the meat rests, mix the holiday spice ingredients together in a bowl.
- After the dry brine, coat the entire Prime Rib with the holiday spice mix, using all of it to fully cover the roast, including the rib side.
Slow and Low Smoke
- Fill the Woodfire pellet hopper with pellets, don't forget to do the Dad Shake.
- Set the Woodfire grill to smoker mode at 200 degrees Fahrenheit (93C).
- Place the Prime Rib on an elevated rack so smoke can circulate around the meat. Insert the probe thermometer from the top of the roast to avoid multiple holes through the center.
- Smoke the Prime Rib until it reaches 118F(48C), about 2 hours 45 minutes. When the roast reaches temperature, remove it from the smoker.
Make the Gravy
- Place saucepan over medium heat and melt the stick of butter. Once it begins to brown add in the flour, cinnamon and cardamom and cook for 3 minutes while whisking.
- Slowly add in the beef stock a little at a time while whisking until fully incorporated. Add in the apple cider vinegar.
- Cut the heat and add the cold butter while whisking to add body and gloss to the sauce. Taste the sauce and add salt until you are happy with it.
Broil for a Crust
- Set the Woodfire to broil and allow it to fully preheat, at least 10 minutes.
- Spray the exterior of the Prime Rib with liquid beef fat. Place the roast back into the grill on broil for 5 minutes to get a fast, hot sear.
Rest and Serve
- Let the Prime Rib rest for approximately five minutes.
- Separate the ribs, then slice the Prime Rib into about one inch thick slabs.
- Serve with the gravy or au jus.
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!First, the cut itself matters. This Prime Rib came in just under seven pounds and had the bones removed and tied by the butcher. While that choice is not a must, it does open up one clear advantage. You can season every surface of the meat. As a result, seasoning penetration improves and carving later becomes easier. Even though bone in and bone off both work, this setup supports even seasoning and cleaner slices without extra carving work at the table.
Why WOODFIRE HOIDAY PRIME RIB Works So Well
One of the biggest reasons WOODFIRE HOIDAY PRIME RIB works is the decision to control salt separately from the rub. The roast is salted first so the salt level stays intentional and predictable. After that, the meat rests for about thirty minutes to dry brine. During this time, the surface moisture changes and the salt begins working its way in. This is especially helpful with a large cut like Prime Rib, which can handle a generous amount of kosher salt.
Instead of the usual herb crust, this version leans into a holiday spice mix. The goal is not sweetness. Rather, it is warmth and balance. The spices feel festive without turning the beef into dessert. Everything goes into a bowl, gets mixed, and then gets fully used on the roast. Nothing fancy. Nothing wasted. Just full coverage that matches the holiday theme without overpowering the beef.
Meanwhile, the Woodfire setup stays simple and familiar. Pellets go into the hopper, and yes, the Dad Shake happens. Whether it truly helps or not, it happens every time. The grill gets set to smoker mode at 200 degrees Fahrenheit, allowing the internal temperature of the meat to rise slowly. That slow climb protects the exterior while keeping the inside juicy and evenly cooked.
The Gravy That Makes WOODFIRE HOIDAY PRIME RIB Different
While the roast does its thing, attention turns to a gravy slash au jus hybrid. There is no homemade stock involved. In fact, there is no stock at all. Instead, beef base steps in as a pantry staple that works when nothing else is available. It is not perfect, but it is reliable. More importantly, it gets the job done.
The gravy starts with butter browned over medium heat. A small amount of flour follows, just enough to give body without turning it into a thick roux. At this point, things go sideways. The heat is too high, the beef base goes in heavy, and the result becomes too salty. Rather than cutting the mistake, it stays in the video. The fix matters more than pretending it never happened.
So the process restarts. Fresh butter. Lower heat. Flour again. This time, holiday spices join the mix. Cardamom and cinnamon go in lightly. Not sweet. Just festive. From there, water helps balance things out. A touch of sugar and a small splash of apple cider vinegar bring everything back into line. Finally, cold butter gets swirled in to gloss the sauce, and the whole thing gets strained to remove the burnt bits. The result is a gravy that fits the holiday theme without stealing the show from the beef.
The Finish That Seals WOODFIRE HOIDAY PRIME RIB
After nearly three hours of slow cooking, the roast approaches its target temperature. At this point, the strategy shifts. The grill switches to broil and preheats fully. The goal now is speed. A fast, aggressive sear builds crust without undoing the careful low and slow work.
Before searing, the roast gets sprayed with liquid beef fat. This helps drive browning and creates an impressive crust quickly. Five minutes is enough. Any more would push it too far. After that, the roast rests briefly, just long enough to settle before slicing.
When the knife finally goes in, the payoff is immediate. Thick one inch slabs reveal a perfectly cooked interior. The ribs come off first, but they are not the main event. The center slices steal the show. A final gravy pour brings everything together, and even the rib ends turn into something special.
By the end, this WOODFIRE HOIDAY PRIME RIB delivers exactly what it promises. A holiday cook that feels special without being complicated. A process that shows mistakes and fixes. And a final result that proves simple decisions done well still win.
Ingredient and Equipment Links:
Use Dad's Affiliate Link & get your own Ninja Woodfire Pro Connect Outdoor Grill:
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Ninja Woodfire Grill Griddle:
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Smokin Pecans Pellets:
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Raised Grates for Ninja Woodfire:
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