Wood-Fired Prime Rib for Holiday Roasts

WOODFIRE HOLIDAY PRIME RIB is what happens when a solid holiday deal, a generous cut of beef, and a Woodfire grill come together at the right moment.

This recipe starts with a Prime Rib found on sale, kept simple in prep, smoked low and slow, then finished with a high-heat sear for a crisp crust.

This Page Contains Affiliate Links. For more Info See My Disclosures.

[feast_advanced_jump_to]

From the seasoning method to salvaging and rebuilding the gravy, this WOODFIRE HOLIDAY PRIME RIB is straightforward, practical, and designed to produce reliable results from start to finish.

Woodfire Holiday Prime Rib

This WOODFIRE HOLIDAY PRIME RIB uses a dry brine, a holiday spice rub, low smoke cooking, and a brief high-heat finish for a juicy centerpiece with a glossy, spiced gravy.

No ratings yet

Print
Pin
Rate

Prep Time: 45 minutes

Cook Time: 3 hours

Servings: 4

Calories: 2695kcal

Author: Dad

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 powder
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 begin a dry brine.
While the meat rests, mix the holiday spice ingredients in a bowl.
After the dry brine, coat the entire roast with the holiday spice mix, covering all surfaces.

Slow and Low Smoke

Fill the wood pellet hopper and set the grill to smoker mode at 200°F (93°C).
Place the roast on an elevated rack so smoke circulates around it. Insert a probe thermometer from the top to minimize extra holes.
Smoke until the internal temperature reaches 118°F (48°C), about 2 hours 45 minutes, then remove from the smoker.

Make the Gravy

Melt the butter in a saucepan over medium heat until it begins to brown. Add the flour, cinnamon, and cardamom and cook for about 3 minutes while whisking.
Slowly whisk in the beef stock a little at a time until smooth, then add the apple cider vinegar.
Remove from heat and whisk in cold butter to add body and gloss. Taste and adjust salt as needed. Strain to remove any burnt bits for a clean sauce.

Broil for a Crust

Switch the grill to broil and preheat thoroughly for at least 10 minutes.
Brush or spray the roast with liquid beef tallow, return it to the grill on broil, and sear for about 5 minutes to develop a quick, deep crust.

Rest and Serve

Let the roast rest for roughly five minutes to settle.
Remove the ribs if present, then slice into 1-inch thick portions.
Serve with the gravy or au jus.

Video

Nutrition

Calories: 2695kcal
| Carbohydrates: 8g
| Protein: 112g

Tried this recipe?Mention @DadGotThis or tag #DadGotThis!

The cut matters. This Prime Rib weighed just under seven pounds and was boned and tied by the butcher. That treatment isn’t required, but it makes seasoning every surface easier and produces cleaner slices when carving. Both bone-in and boneless work, but boning and tying simplifies seasoning and serving.

Why WOODFIRE HOLIDAY PRIME RIB Works So Well

A key reason this method succeeds is separating salt from the rub. The roast is salted first so the salt level is deliberate and predictable. After salting, the meat rests for about thirty minutes to begin a dry brine, allowing surface moisture to change and salt to start penetrating. Large cuts like Prime Rib tolerate a generous amount of kosher salt, which improves flavor throughout.

Rather than an herb crust, this version uses a holiday spice mix meant to add warmth and balance, not sweetness. The spice blend complements the beef without turning the roast into a dessert. Mix the spices, then apply the rub generously so every surface is covered.

The Woodfire setup is simple: pellets in the hopper, grill set to smoker mode at 200°F, and the roast smoked slowly. This gentle temperature rise protects the exterior while keeping the inside juicy and evenly cooked.

The Gravy That Makes WOODFIRE HOLIDAY PRIME RIB Different

While the roast smokes, the gravy—or hybrid jus—is prepared. This version relies on pantry-friendly beef base or stock instead of a long homemade stock. It’s a practical choice that delivers flavor when time or ingredients are limited.

Start by browning butter, then add a small amount of flour to give the sauce body. If the mixture overheats or becomes too salty, the recipe shows how to correct it rather than hide the mistake. That troubleshooting is part of the process and useful to watch.

If the sauce needs a reset, begin again with fresh butter, reduce the heat, and add spices deliberately. A touch of sugar and a small splash of apple cider vinegar help rebalance flavors. Finish the gravy by whisking in cold butter for a glossy texture and strain it for a smooth result that supports the beef without overpowering it.

The Finish That Seals WOODFIRE HOLIDAY PRIME RIB

After the slow smoke, switch the grill to broil and preheat fully. The aim is a quick, intense sear to build crust without undoing the low-and-slow cooking.

Before broiling, coat the roast with liquid beef tallow to encourage rapid browning. Five minutes under high heat is typically enough to form a deep crust—any longer risks overcooking. Rest briefly before slicing.

When sliced into roughly 1-inch slabs, the interior shows the payoff of the method: evenly cooked, juicy meat with a flavorful crust. Serve with the spiced gravy or au jus for a festive finish.

In the end, this WOODFIRE HOLIDAY PRIME RIB delivers a holiday centerpiece that feels special without being complicated. It demonstrates practical fixes and simple choices executed well.

Ingredient and Equipment Links:

Use Dad’s Affiliate Link & get your own Ninja Woodfire Pro Connect Outdoor Grill:
https://ninjakitchen.pxf.io/k0JNLN

Ninja Woodfire Grill Griddle:
https://amzn.to/3S2Dpnd

Smokin Pecans Pellets:
https://amzn.to/3LiZx9i

Raised Grates for Ninja Woodfire:
https://amzn.to/3LjweU2

Did you know Dad is on YouTube?

Check out Dad’s YouTube channel for more cooking videos and food-related content.