Smoked Prime Rib

There’s something special about cooking a roast low and slow, letting time do the heavy lifting, and then finishing it hot to build that beautiful crust. This method delivers a perfectly cooked interior with a bold, savory bark—and the horseradish brings just the right amount of bite.

Ingredients

• 8-10 pound Prime Rib roast
• Seasoning Rub
• Twine to tie up roast

Horseradish Compound

• 4 tbsp mayonnaise
• 2 tbsp mustard
• 2 tbsp prepared horseradish
• 2 tbsp Worcestershire sauce
• 4 garlic cloves, chopped
• 2 tsp fresh rosemary, chopped
• 2 tsp fresh thyme, chopped

Horseradish Cream Sauce

• 3 tbsp prepared horseradish
• ¼ cup sour cream
• 2 tsp Dijon mustard
• 2 tbsp mayonnaise
• 1 tbsp chopped chives
• Dash of cayenne

Directions

1. Start by removing the silver skin from the top of the roast. This step is key—it allows seasoning to penetrate and prevents chewiness later on. There's also a leathery piece of fat that should also come off

2. If your roast has bones, take a sharp knife and cut as close to the bone as possible to separate them from the roast. Don’t toss those three rib bones though—we’ll be putting them to good use later

3. Next, use butcher’s twine to truss the roast. Trussing keeps the fat cap from separating during cooking and helps the roast cook evenly from edge to center. Use at least 3-4 lengths of twice 1.5-2" apart from each other.

4. Once trussed, cover the entire roast with a generous layer of seasoning. I use The Banger, but use your favorite bold blend here. Place the roast uncovered in the refrigerator and let it dry brine overnight. This not only seasons the meat deeply, but also dries out the surface for a better crust later.
5. Make the Horseradish compound and store in refrigerator next to roast.
6. After the roast has brined overnight, remove it from the refrigerator and let it come to room temperature. Once it’s no longer cold to the touch, smear the horseradish compound evenly over the entire roast.
7. Place the roast in a 250°F smoker or oven and cook until it reaches 123°F internal temperature. This slow cook ensures an even, rosy interior.
8. While the roast is... roasting, Get all of your ingredients together for the Horseradish Cream sauce. Combine ingredients and mix well. Store in refrigerator until roast is done. 
9. When the roast hits the temp of 123 degrees, pull it out and let rest for 45 minutes. Crank your oven up to 500°F. Once hot, return the roast to the smoker or oven for 8 minutes, just long enough to form a deep, flavorful crust on the outside.

10. Remove and let rest before slicing.

11. Slice slabs at the desired thickness and drop a dollop of Horsey Cream sauce on top. Sprinkle a bunch of chives and get ready to enjoy the best prime rib you've ever made