Smoked Prime Rib
https://pauliesaucerecipes.com/post/smoked-prime-rib/
Ingredients
- Prime Rib Roast (The roast i used for this recipe was between 7-8 pounds)
- 3-4 tablespoons of beef/steak seasoning (You can use just salt & pepper as well)
- 1 cup sour cream
- 1/4 cup mayonnaise
- 2 Tablespoon prepared horseradish
- 1 Tablespoon lemon juice
- 1/2 Tablespoon fresh chopped dill
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon of smoked paprika
- Chopped chives for garnish stick of butter
- 1 tablespoon of minced garlic
Directions
- Assemble your horseradish sauce and place in the refrigerator till its time to eat
- Trim off any unwanted fat & silver skin
- Tie your prime rib with butcher's twine. This will help the roast hold its shape
- Season your prime rib on all sides with beef seasoning
- Place your prime rib on a elevated cooking rack
- Place in the refrigerator uncovered overnight (I dry brined this recipe for 7 hours)
- Remove the prime rib from refrigerator and let is sit for 3 hours before cooking
- Set your smoker or oven to 225-250 degrees (107-120°C)
- Place your prime rib on your smoker for 1 and ½ hours
- Once your roast reaches 100 degrees internal (38°C) remove from your smoker and loosely tent with foil
- Heat up your grill or griddle to 450 degrees (230°C)
- Melt down a stick of butter and add minced garlic
- Sear off the prime rib on all sides basting the roast with garlic and herb butter
- Remove your prime rib once it reaches an internal temperature of 125 degrees (52°C)
- Let the prime rib rest for 20-30 minutes before slicing
- Remove the twine and slice to desired thickness
- Plate up with a horseradish sauce or chimichurri and enjoy!
by Paulie_saucee