Hanging prime rib is my go-to — juicy, tender, and kissed by fire. I season this roast with Mesquite Peppercorn Lager seasoning and hang it over an open flame for a slow, even cook. Don’t be intimidated by the method; it’s straightforward and delivers incredible results. Pour a glass of bourbon and plan to spend an afternoon outside by the fire cooking this impressive cut.
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Table of Contents
- Setting this Prime Rib Up for Success
- Now, the Hanging Prime Rib
- Hanging Prime Rib Served
- More Prime Rib
- Flavor X Fire & FOOD X Fire
- Hanging Prime Rib Recipe
Smoked vs fried vs rotisserie vs baked prime rib — which is best? Watch the video below to see how they compare.
Setting this Prime Rib Up for Success
Good results start with good preparation. When you hang meat over fire — whether chicken, pork, lamb, or beef — you need multiple secure hanging points so the cut cooks evenly. For this recipe I truss the prime rib to create several attachment points, ensuring every side can be exposed to heat.
Before tying the roast, season it. My favorite rub for prime rib is Mesquite Peppercorn Lager. Rub the meat with a little oil, then coat it thoroughly with seasoning.
This seasoning was developed with large cuts in mind. On a big roast you’re committing to whatever flavor you apply, so you want a blend that complements the beef rather than overpowering it. The mesquite adds sweet smokiness while the peppercorn brings balanced spice — a great match for a hanging prime rib.
To create a secure hanging cage, use food-grade cooking wire or butcher’s twine and wrap the roast so you have attachment points on multiple sides. This lets you hang and rotate the roast for even cooking.
Now, the Hanging Prime Rib
I hung this roast using a Breeo pit. In cold or windy weather the Breeo helps maintain a consistent, hot fire and shields the heat so it reaches the meat. If you’re using an open pit, make sure the rising heat actually contacts the roast — wind and low temperatures can deflect or dissipate heat and slow the cook. A kettle hook or similar hanging attachment ensures the roast is positioned over the rising heat.
Hang the prime rib and begin cooking. Rotate and flip the roast regularly so each side spends time over direct heat and forms a crust. Continue until the internal temperature reaches about 120°F for medium-rare — plan on roughly four hours, depending on the size of your roast and the consistency of your fire. If any side begins to char, move the roast slightly higher until the surface browns but doesn’t burn.
For more hanging recipes, try Smoked Hanging Chicken, Hanging Tomahawk Steaks, or Herb Marinated Hanging Leg of Lamb.
Hanging Prime Rib Served
Remove the prime rib from the fire when it reaches the target temperature and let it rest for about 20 minutes. While it rests, prepare the Creamy Jalapeño Horseradish by blending the listed ingredients until smooth. The sauce is optional but adds a bright, spicy contrast that complements the beef.
After resting, remove the wire or twine and bones, then slice the roast and arrange it on a serving platter. Spoon a little of the creamy jalapeño horseradish over the slices and garnish with chopped chives. Serve with friends and family and enjoy.
More Prime Rib
Rotisserie Prime Rib
Shotgun Prime Rib
Injection for Prime Rib
Stuffed Prime Rib
Herb Crusted Prime Rib
Dry Aged Prime Rib Roast
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Hanging Prime Rib
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Ingredients
Prime Rib:
- 3-4 Bone Prime Rib Roast
- 2-3 tbsp Mesquite Peppercorn Lager Seasoning or your favorite steak seasoning
- 1 tbsp Canola Oil
- Chives for garnish
Creamy Jalapeño Horseradish:
- 2.5 tbsp Sour Cream
- 1.5 tbsp Mayonnaise
- 2 tbsp Pickled Jalapeños with brine
- 1.5 tbsp Prepared Horseradish
- 1 tbsp White Wine Vinegar
- 1.5 tsp Hot Sauce
- 6 Garlic Cloves
- Salt & Pepper to taste
Instructions
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Rub the prime rib with canola oil, then coat it thoroughly with Mesquite Peppercorn Lager or your favorite steak seasoning. Secure the roast with food-safe wire or butcher’s twine so it can be hung from multiple points. After tying, place the roast in the refrigerator for at least 40 minutes, ideally overnight, to dry brine.
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Preheat your pit or fire to a medium-high heat, around 350°F, and set up the hanging attachment.
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Remove the roast from the fridge and let it come to room temperature for about 20 minutes. Hang the prime rib about 12–14 inches from the fire and start by cooking bone-side down for 10–15 minutes, then flip and cook fat-side down for 10–15 minutes. Brown each side for about 10 minutes. Once browned, lower the roast to 8–10 inches from the fire and continue rotating every 10–15 minutes until the internal temperature reaches 120°F. Move the roast higher if it starts to char. Maintain steady medium-high heat throughout. Total cooking time is typically around 3–4 hours depending on size and conditions. Remove and rest for 20 minutes.
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While the roast rests, combine all ingredients for the Creamy Jalapeño Horseradish in a blender and process until smooth. Transfer to a bowl and set aside.
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After resting, remove the wire or twine and bones, slice the roast, top with the creamy jalapeño horseradish and chopped chives, and serve.