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Smoked Prime Rib and Horseradish Cream Sauce
A real holiday treat, prime rib is especially delicious when smoked with cherry or pecan wood. Since a crust that one likes on brisket is not necessary with this cut of beef, I recommend smoking it in a roasting or aluminum pan in order to capture all the juices possible. Your prime rib is done when it reaches an internal temp of 130 F. It will be medium rare, but the 2 outside slices will be medium. This dish can be smoked by using indirect heat on a large grill, or in a traditional smoker. Use a combination of charcoal and wood, or only wood. Equipment: baking pan meat thermometer kitchen twine sharp carving knife Ingredients
- 5 lbs. prime rib, bone-in
- your favorite steak seasoning, such as Montreal, or see links
- 1 tsp. powdered garlic
- mop:
- 1 stick butter, melted
- 1 cup cherry or apple juice
- 1/2 cup water
- 1/4 cup Worcestershire or steak sauce
- horseradish sauce:
- 1/4 cup creamy horseradish sauce
- 2 tbs. cream, sour cream, or mayonnaise
Directions
- Add garlic to the steak seasoning, rub it on the meat.
- Tie the prime rib with twine at 1 inch intervals.
- Put the beef in a baking pan bone side down and place in the smoker, which is between 225 - 250 F.
- Close the lid and smoke for 1 hour.
- Combine the mop ingredients and baste or spray the prime rib. Repeat the basting whenever you add charcoal or wood to the fire.
- Smoke 4 hours, then place the thermometer in the center of the beef.
- Test every half hour until the thermometer reads 130 F.
- Remove from the heat, slice the bones from the meat, make a foil tent to cover the beef, and let it rest 1/2 hour.
- Mix horeseradish sauce ingredeints together.
- Carve an inch thick and serve with au jus collected at the bottom of the pan and the horseradish sauce.
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