Beef

Prime Rib

Prep Time: 30 min

Cook Time: 4 hrs

Difficulty: Intermediate

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.

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.

This heavenly Prime Rib is the epitome of smoked success. Pair with mashed potatoes and Grilled Broccoli and Bacon Salad for a complete dinner.