Use instant read thermometers to assist in the cook. Thank you for sharing this recipe, I can’t wait to try it! Prime Rib is one of the primal cuts of meat from a cow that comes from the ribs. If it is at about 110-115 internally, remove and lightly cover with some aluminum foil for a few minutes. There are many ways to cook a prime rib roast if you want to make this and you don’t have a smoker. I promise you. Save my name, email, and website in this browser for the next time I comment. Sear the roast 2-3 min each side or until internal temperature equals 125-130 degrees F, Remove and lightly cover with aluminum foil and let rest for 10 minutes. Rub and pat the seasonings on every inch of the prime rib! Home » Food » Beef » Smoked Prime Rib With Horseradish Butter, November 5, 2019 By Sean Martin 3 Comments. Learn how your comment data is processed. 2 Tablespoons Freshly grated horseradish; Use a micrplane zester Layout on plastic wrap and roll into a log. Let smoke for 3 hours then check internal temperature. Prime does not necessarily refer to the USDA quality rating of Select, Choice, or Prime. The Prime Rib can also be called a standing rib roast, or rib roast. One of the first tasks is to trim off excess fat from the rib roast using a sharp knife. This helps with the cells reabsorbing the moisture from cooking. Place the roast … We only partner with products we know and love, and it helps keep the blog going! The best part is that it is super easy to prepare and make! Remove the plate and open the air vents to increase the temperature of the egg. Some of you may not like what I have to say, but please please do not cook your prime rib to medium or well done. Young Cabernet, without food, can be hard to drink because they tend to have mouth drying tannins. Smoke for 3ish hours until internal temperature equals 115 degrees F. Remove prime rib and cover with aluminum foil. This is also something to prepare days in advance. Use a 1/4 cup of dry rub for 4 pounds of meat, or one tablespoon of rub per pound. Preheat Traeger to 250 degrees F. Place prime rib roast on the middle of the smoker, place probe into the middle of the roast, and close the lid. I love THERMOWORKS thermometers. Fill your pellet box with Signature wood pellets. Fill your fire box up with large lump charcoal. Rinse and pat dry your rib roast, then coat your entire prime rib roast with the horseradish roasted garlic sauce, then set into a shallow roasting pan or dish, preferably on a rack (or the cut away rib roast bones… I never thought of adding horseradish to butter, but what an incredible idea! Destem the fresh rosemary and mix with garlic, olive oil, and horseradish. This is not necessary but also adds a nice flavor profile to the exterior of the meat and is the way we recommend you prepare it. But when you pair it with fat, like Prime Rib, the fat in the meat softens those harsh tannins and you really get that pretty fruit. Mesquite and Hickory are fine too, it just adds a lot more distinct smokiness to the meat, and for smoked Prime Rib, we really want the smoke as an ingredient, not the predominant flavor. Prepare Prime Rib by trimming excess fat. Mix horseradish, dill and salt together. Your email address will not be published. https://www.allrecipes.com/.../creamy-horseradish-sauce-for-prime-rib A Prime Rib can be bone-in or boneless, and either are great for smoking. Rub the olive oil followed by the Worcestershire sauce over the entire roast. It is pretty simple, even if you are newish to smoking. This post contains affiliate links, which means if you click on those links we may receive a small commission. One of my favorite pairings for this dish is Washington Cabernet Sauvignon. Slowly smoked and then seared with a high heat, this Prime Rib is tender, and juicy. Pour and coat roast with Worcestershire sauce. Prime rib is rich in flavor and texture, with a good amount of fat throughout. Slice evenly into small tablespoon portions to place over the rib roast. Once the prime rib has rested slice and then spread the horseradish butter all over the top of it. The more you cook it the dryer and harder it is to eat and this is an expensive cut, so if you know what’s good for you you will cook it like I say haha. Merlot, Syrah, even Grenache can be excellent bets with this holiday roast as well. In a bowl, combine all ingredients and combine. You can see more details in our wine pairing guide for beef holiday rib roasts. This is where I like to go big with my wine pairing. Let rest before cutting serve with horseradish sauce and mashed potatoes. In the instructions, I give both the Traeger and Green Egg options for this amazing Smoked Prime Rib with Horseradish Butter. While the smoked prime rib roast is resting, prepare the Horseradish Compound Butter. We prefer our Smoked Prime Rib cooked to 125 degrees F or rare. The rule for cooking any meat, it is done when the internal temperature tells you it is done. Place the roast on the plastic wrap, then slather on the garlic-horseradish sauce. Pat dry your prime rib. Place the roast on the smoker with a wireless instant read thermometer. What is a primal cut? Target the ambient cooking temperature at 250 degrees F, and use a fruit wood or oak. Consider the Thermoworks Smoke unit for a two zone cooker, or the Thermapen for instant read. Seriously dreamy. Smoke at 250 until the internal temperature is 110 degrees Fahrenheit if shooting for rare. They are both great investments as is the money spent on a rib roast. This recipe also has that slightly spicy horseradish sauce. A 3 bone prime rib roast is about 6 lbs and smoking it will take about 3 1/2 hours, however, just use that as a guide, do not assume it’s cooked or not cooked just by time! Like I mentioned at the beginning, done right, the meat will melt in your mouth! 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