Prime Rib
30 min
Prep Time4 hrs
Cook TimeIntermediate
Difficulty503
LikesInstructions
- 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.
Serving Size
Ingredients
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
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.