Difficulty: Intermediate
Beef
Prime Rib
Prep Time: 30 min
Cook Time: 4 hrs
Difficulty: Intermediate
Instructions
- Step 1: Trim off excess fat, leaving just a thin layer on roast.
- Step 2: Use butcher's string to tie up roast; be sure to get it uniform and round to ensure even cooking.
- Step 3: Rub liberally with sea salt and let rest in fridge for 12-24 hours.
- Step 4: Combine rub ingredients in a food processor and blend, adding enough olive oil to make a paste.
- Step 5: Make a bed that the roast will sit on while it cooks in a roasting pan (this bed will create the au jus when the prime rib is done).
- Step 6: Rub the paste all over the meat and set the roast in the pan.
- Step 7: Cook on the recteq at 225℉ until an internal temperature of 130℉.
- Step 8: Take off smoker and tent the roast with foil, letting rest for 15 minutes.
- Step 9: Mix ingredients for horseradish sauce.
- Step 10: Serve with au jus from pan drippings and horseradish sauce.
Ingredients
Serving Sizes
Prime Rib
- 1 each (8-10 pound) Prime Rib
- 3 tablespoon(s) Sea Salt
Au Jus
- 2 each Yellow Onions, halved
- 3 each Celery Stalks, sliced
- 3 each Carrots, sliced
- 4 each Cloves of Garlic, halved
- 1 each Can of Beef Broth
- 1/4 cup(s) Worcestershire Sauce
- 1 tablespoon(s) Cracked Black Pepper
Rub
- 3 tablespoon(s) Olive Oil
- 2 each Cloves of Garlic
- 2 tablespoon(s) Cracked Black Pepper
- 2 tablespoon(s) Onion Powder
- 4 tablespoon(s) Fresh Rosemary
- 2 tablespoon(s) Fresh Thyme
- 2 tablespoon(s) Fresh Oregano
- 1 teaspoon(s) Cayenne Pepper
Horseradish Sauce
- 1 cup(s) Sour Cream
- 1/4 cup(s) Fresh Grated Horseradish
- 1 tablespoon(s) Dijon Mustard
- 1/2 teaspoon(s) Salt
- 1/4 teaspoon(s) Pepper
- 1 teaspoon(s) Vinegar
Tools Needed
- Butcher's Twine
- Food Processor
- Aluminum Foil
- Step 1: Trim off excess fat, leaving just a thin layer on roast.
- Step 2: Use butcher's string to tie up roast; be sure to get it uniform and round to ensure even cooking.
- Step 3: Rub liberally with sea salt and let rest in fridge for 12-24 hours.
- Step 4: Combine rub ingredients in a food processor and blend, adding enough olive oil to make a paste.
- Step 5: Make a bed that the roast will sit on while it cooks in a roasting pan (this bed will create the au jus when the prime rib is done).
- Step 6: Rub the paste all over the meat and set the roast in the pan.
- Step 7: Cook on the recteq at 225℉ until an internal temperature of 130℉.
- Step 8: Take off smoker and tent the roast with foil, letting rest for 15 minutes.
- Step 9: Mix ingredients for horseradish sauce.
- Step 10: Serve with au jus from pan drippings and horseradish sauce.
Chef Pairings
This heavenly Prime Rib is the epitome of smoked success. Pair with mashed potatoes and Grilled Broccoli and Bacon Salad for a complete dinner.