Young Cabernet, without food, can be hard to drink because they tend to have mouth drying tannins. Let the roast come to room temperature before baking. Do you notice a difference between bone-in or no bone prime ribs? Use instant read thermometers to assist in the cook. Fill your fire box up with large lump charcoal. This SMOKED PRIME RIB WITH HORSERADISH BUTTER is easily top 3 recipes I’ve ever made. One of the first tasks is to trim off excess fat from the rib roast using a sharp knife. Your email address will not be published. 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. © Pretend it's a Donut, 2020. 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. Thank you for sharing this recipe, I can’t wait to try it! I’m Jenn and welcome to Pretend it’s a Donut where I create scrumptious Whole30 and Paleo food for your scrumptious face. Let rest before cutting serve with horseradish sauce and mashed potatoes. Put in open roaster cook at 400 for 1 hour, reduce heat to 350 and continue to cook until internal temperature is 150 degrees. A Prime Rib can be bone-in or boneless, and either are great for smoking. This helps with the cells reabsorbing the moisture from cooking. A compound butter is simply a butter with added ingredients mixed together to form a new butter with flavor. This is where I like to go big with my wine pairing. EVERY. 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! Rub the olive oil followed by the Worcestershire sauce over the entire roast. Slowly smoked and then seared with a high heat, this Prime Rib is tender, and juicy. Wrap tightly and refrigerate at least 3 hours or up to 24 hours. I promise you. Save my name, email, and website in this browser for the next time I comment. If using a pellet grill or offset, consider using a water pan. Liberally apply the beef rub. This allows the meat flavor to shine through. Layout two large sheets of plastic wrap in a cross. I’m talkin’ melt in your mouth and have dreams about it for weeks good! Every cut of meat is going to be different as they all come from a unique animal with various levels of fat content. Your email address will not be published. Your email address will not be published. Place the roast … While the smoked prime rib roast is resting, prepare the Horseradish Compound Butter. Fill your pellet box with Signature wood pellets. Turn the Traeger up to 425 degrees F. Put the prime rib roast back onto the smoker once it comes to temp and sear 3 min each side or until internal temperature equals 125 degrees F for rare/med rare. This is where those young tannic Cabernet Sauvignons really shine. Like I mentioned at the beginning, done right, the meat will melt in your mouth! Roll prime rib in this mixture making sure to cover completely. Place the plate down. We only partner with products we know and love, and it helps keep the blog going! Medium Rare is pushing it haha. The short end is closer to the loin and the large end is closer to the chuck. We will be cooking the prime rib indirectly for the first 3 hours. Typically plan 3/4 pounds – 1 pound of meat per person. Smoke at 250 until the internal temperature is 110 degrees Fahrenheit if shooting for rare. If it is at about 110-115 internally, remove and lightly cover with some aluminum foil for a few minutes. Destem the fresh rosemary and mix with garlic, olive oil, and horseradish. We go into a lot more detail on our other Smoked Prime Rib recipe.We use an incredibly marbled boneless Snake River Farms American Wagyu roast for this particular recipe. By using this form you agree with the storage and handling of your data by this website. Slice the roast in 1/2 inch slices and serve with a dollop of the compound butter on each steak. Roll out in a log to prepare for serving over the top of the warm Prime Rib. Using room temperature butter add extra hot horseradish, kosher salt, and garlic, and mix. That is when to raise the heat level on your grill to 400 – 450 degrees and direct heat. This Smoked Prime Rib is slow smoked, finished with a high heat, and then topped with a homemade Horseradish Butter. https://www.tasteofhome.com/recipes/prime-rib-with-horseradish-sauce Once the prime rib has rested slice and then spread the horseradish butter all over the top of it. Chef Note: Let the roast rest 30 minutes tented in foil. Place the roast on the plastic wrap, then slather on the garlic-horseradish sauce. Let smoke for 3 hours then check internal temperature. Photography by. Don’t be intimidated by smoking a prime rib. 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