Prime Rib is a classic Holiday meal. In this recipe we will create a garlic & herb crusted smoked prime rib that is fit for a King!
What is a Prime Rib?
"Prime rib" doesn't mean it comes from prime grade meat. You can make prime rib from a choice grade cut. In fact, it's more affordable and turns out fantastic.
Whether you choose a Choice or Prime grade cut, there are several different types of roasts to create the perfect prime rib; bone-In, boneless or standing rib roast (bones are removed prior to the cook and re-attached with butcher's twine during the cook process.) Each have their own advantages. In this recipe we will be smoking it as we are focused on the presentation from the frenched tomahawk bones.
Meat Church How To YouTube Video: https://youtu.be/4d05WZWclaQ
- Bone-in ribeye roast choice grade or higher (sub boneless roast)
- 1/2 C, fresh rosemary leaves, chopped
- 1/2 C, fresh flat leaf parsley leaves, chopped
- 1/2 C, fresh tarragon leaves, chopped
- 1/2 C, fresh garlic, minced
- 1/4 C, fresh thyme, chopped
- 1/4 C, olive oil
- 4 T, dijon mustard
- Meat Church Holy Cow Rub
- 2 C, mayo
- 1 C, sour cream
- 1/2 jar of fresh horseradish
- juice of the cheek of lemon (just a squeeze)
- 3 T, Meat Church Holy Cow
- Butcher Twine
- Instant Read Thermometer
Prepare your smoker
Prepare your smoker at 250 degrees. I recommend a medium smoke wood or pellets such as oak, hickory or pecan. We used post oak in this video.
Prepare the Garlic & Herb Paste
Combine the oil, herbs, garlic, dijon mustard & Holy Cow. Add mustard as needed to obtain your desired consistency. Feel free to add more garlic as well.
Prepare the Rib Roast
Slather the paste all over the rib roast. Allow to adhere for 1 - 4 hours.
Prepare the Horseradish Cream
Mix the mayo and sour cream. Add you in your desired amount of horseradish to taste. Add the Holy Cow. Then add the juice from one cheek of lemon to brighten it up. Optionally you can add truffle oil if you like.
Smoke the Prime Rib
Place your rib roast on the smoker.
We are targeting medium rare in the middle which is 130-135. Therefore, smoke the rib roast until you reach an internal temperature of 120 in the middle as it will carryover cook a few more degrees. The end result will be medium rare in the middle and medium on the outside ends. This took 3:27 minutes in this video.
Remove the rib roast from the smoker. Tent the meat with aluminum foil and allow it to rest at least 10 - 15 minutes.The meat will continue to rise another 5 degrees to a final internal temperature between 125 - 130.
Slice the roast to serve with the horseradish cream and enjoy!