PRIME RIB

INGREDIENTS:​

• 1 prime rib

• Sea salt to taste

Au Jus:

• 2 yellow onions, halved

• 2-3 celery stalks, sliced

• 2-3 carrots, sliced

• 3-4 cloves garlic, halved

• 1 can beef broth

• 1/4 cup Worcestershire sauce

• 1 tbsp cracked black pepper

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Rub:

• Olive oil

• 2 cloves of garlic

• 2 tbsp cracked black pepper

• 2 tbsp onion powder

• 4 tbsp fresh rosemary

• 2 tbsp fresh thyme

• 2 tbsp fresh oregano

• 1 tsp cayenne pepper

Horseradish Sauce:

• 1 cup sour cream

• 1/4 cup fresh grated horseradish

• 1 tbsp Dijon mustard

• 1/2 tsp salt

• 1/4 tsp pepper

• 1 tsp vinegar

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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:​

1. Trim off excess fat leaving just a thin layer on roast.

2. Use butcher's string to tie up roast making sure to get it uniform and round to ensure even cooking.

3. Rub liberally with sea salt and let rest in fridge for 12-24 hours.

4. Combine rub ingredients in a food processor and blend, adding enough olive oil to make a paste.

5. 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).

6. Rub the paste all over the meat and set the roast in the pan.

7. Cook on the recteq at 225ºF until an internal temperature of 130ºF.

8. Take off smoker and tent the roast with foil, letting rest for 15 minutes.

9. Mix ingredients for horseradish sauce.

10. Serve with au jus from pan drippings and horseradish sauce.

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