PRIME RIB

INGREDIENTS:
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1 prime rib
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Sea salt to taste
Au Jus:
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2 yellow onions, halved
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2-3 celery stalks, sliced
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2-3 carrots, sliced
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3-4 cloves garlic, halved
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1 can beef broth
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1/4 cup Worcestershire sauce
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1 tbsp cracked black pepper
Rub:
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Olive oil
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2 cloves of garlic
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2 tbsp cracked black pepper
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2 tbsp onion powder
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4 tbsp fresh rosemary
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2 tbsp fresh thyme
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2 tbsp fresh oregano
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1 tsp cayenne pepper
Horseradish Sauce:
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1 cup sour cream
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1/4 cup fresh grated horseradish
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1 tbsp Dijon mustard
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1/2 tsp salt
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1/4 tsp pepper
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1 tsp vinegar
Note: Try this recipe with 2 tbsp Ben's Heffer Dust and 1 tsp Durty Gurl Bloody Mary Rub to replace onion powder in the rub!
INSTRUCTIONS:
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Trim off excess fat leaving just a thin layer on roast.
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Use butcher's string to tie up roast making sure to get it uniform and round to ensure even cooking.
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Rub liberally with sea salt and let rest in fridge for 12-24 hours.
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Combine rub ingredients in a food processor and blend, adding enough olive oil to make a paste.
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Make a bed that the roast will sit on while it cooks in a roasting pan (this bed will create the au jus when the prime rib is done).
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Rub the paste all over the meat and set the roast in the pan.
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Cook on the recteq at 225ºF until an internal temperature of 130ºF.
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Take off smoker and tent the roast with foil, letting rest for 15 minutes.
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Mix ingredients for horseradish sauce.
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Serve with au jus from pan drippings and horseradish sauce.
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