Smoked Prime Rib Roast with Herb Garlic Crust and Horseradish Cream

This smoked prime rib roast is the ultimate holiday or dinner party centerpiece. A garlic-herb rub adds big flavor, while low and slow smoking creates a tender, juicy roast cooked to medium rare perfection. Served with a bold horseradish cream sauce, it’s an unforgettable main dish for Christmas, Easter, or any special celebration.

Course Main Course

Cuisine American

Keyword grilled prime rib, grilled prime rib roast, grilled ribeye roast, how to grill a prime rib, how to grill a prime rib roast, prime rib roast, smoked prime rib, smoked prime rib roast, smoked ribeye roast, standing rib roast

Prep Time 30

Cook Time 4

Additional Time 3 30

Total Time 8

Servings

Calories 345kcal

Author Laura Bashar | Family Spice

Ingredients

PRIME RIB INGREDIENTS

10 pound 3-rib Prime Rib Roast
⅓ cup extra virgin olive oil
3 tablespoon kosher salt
1 tablespoon chopped sage
1 tablespoon chopped thyme
1 tablespoon chopped rosemary
1 tablespoon chopped chives
1 tablespoon ground black pepper
4 garlic cloves crushed

HORSERADISH CREAM INGREDIENTS

1 cup sour cream
½ cup prepared horseradish
2 tablespoon chopped chives
2 teaspoon lemon juice
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper

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Instructions

In a small bowl combine olive oil, herbs, garlic, salt and pepper.
If your butcher has not done so, trim prime rib roast of excess fat, leaving only ¼-inch fat around it. If you want the bone to be revealed during the grilling process, trim 1-2 inches of fat from the bone, but leave the bone intact.
Place roast on a baking sheet and rub entire roast with herb mixture.
Let roast rest on the counter at room temperature for approximately 3 hours.
Heat the grill to 250ºF with indirect heat. If smoking the roast, add wood chips, as well.
Place the roast on the grill, fat side up. Cook until the internal temperature of the meat reaches 110ºF, approximately 3 hours.
Increase grill temperature to 400ºF and continue grilling until internal temperature reaches 125ºF for medium-rare, about 45 minutes.
Remove roast from the grill and let it rest 30 minutes before slicing.
While roast is cooking, prepare the horseradish cream. Combine ingredients and refrigerate until ready to use.
Slice roast and serve with horseradish cream.

Notes

To cook in the oven, place your roast, bone side down on a roasting pan. Heat your oven to 500ºF and cook your roast for 5 minutes per pound of your roast. So, I had a 9.5-pound roast, and I cooked it at 500ºF for 5x9.5= 47.5 minutes.

Once you cooked your roast for the appropriate time, turn the oven off, but leave your roast in there. DO NOT OPEN THE OVEN DOOR!!! Let your roast sit in the oven for 2 hours or until the internal temperature of the roast reaches 125ºF. It’s a good idea to have the meat thermometer inserted inside the roast when you first put it in the oven.

TO STORE: Store any leftover steak in an airtight container and refrigerate for up to 4 days. Do not reheat steak in the microwave, but sauté chopped steak in a hot pan with a little butter or olive oil.

TO FREEZE: You could also freeze leftovers, but I suggest not to do this as the texture does change when frozen and thawed.

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