If you wanna do a smoked prime rib justice, you have to go low and slow. Here’s how to do it step-by-step, plus a few recipes for garnishes to complete this mouthwatering meat experience.
Smoked Prime Rib with Horseradish Sauce and Potatoes
Step one, bind the prime rib roast up. Binding a large cut using butchers twine is important to keep it in shape, and allow it to cook uniformly all the way through.
Next up, salt the meat. Be liberal, using sea or Kosher salt. Repeat with black pepper, cayenne pepper, garlic powder, and thyme (or any other combination of spices!) to taste. Cover all sides of the roast.
Have your smoker set up for cooking in the 200ºF range – this is low’n’slow after all! Place the prime rib roast on the pit with a roasting pan underneath the grates. Your target internal temperature is 125ºF for a medium-rare.
While the meat is cooking, you can take your time and prepare the garnishes. First up- a killer horseradish sauce. For this you will need:
- 1 Cup Sour Cream
- 1 Tbsp Fresh chive, chopped up
- 4 Tbsp Horseradish, ground up
Simply mix the ingredients, then taste test it and adjust if necessary. Place it in the fridge for at least 2 hours for all of the ingredients to come together.
In the meantime, keep an eye on the prime rib. Once your thermometer shows internal temp is where you want it, take the roast off the heat, tent it with tin foil and let it rest for 20-30 minutes.
Get the roasting pan from underneath your cooking area. These juices you collected there, can become a killer jus. Simply add a touch of flour (about 1 Tbsp should do it) to thicken the juices a little. Place over heat to cook the flour taste out of it. Then add some beef broth and a whisk of Worcestershire sauce. Reduce to your desired thickness.
Time for the final step: searing that gorgeous piece of meat. While it was resting, carryover temperature should have brought it up about 10ºF. Crank up the heat on your pit to 450º-500ºF, and sear for about 9 minutes in total.
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