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.
- Prep time
- 30 min
- Cook time
- 4 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 10 pound 3-rib Prime Rib Roast
- 1/3 cup extra virgin olive oil
- 3 tbsp kosher salt
- 1 tbsp chopped sage
- 1 tbsp chopped thyme
- 1 tbsp chopped rosemary
- 1 tbsp chopped chives
- 1 tbsp ground black pepper
- 4 garlic cloves (crushed)
- 1 cup sour cream
- 1/2 cup prepared horseradish
- 2 tbsp chopped chives
- 2 tsp lemon juice
- 1/4 tsp kosher salt
- 1/8 tsp ground black pepper
Instructions
- 1
In a small bowl combine olive oil, herbs, garlic, salt and pepper.
- 2
If your butcher has not done so, trim prime rib roast of excess fat, leaving only 1/4-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.
- 3
Place roast on a baking sheet and rub entire roast with herb mixture.
- 4
Let roast rest on the counter at room temperature for approximately 3 hours.
- 5
Heat the grill to 250ºF with indirect heat. If smoking the roast, add wood chips, as well.
- 6
Place the roast on the grill, fat side up. Cook until the internal temperature of the meat reaches 110ºF, approximately 3 hours.
- 7
Increase grill temperature to 400ºF and continue grilling until internal temperature reaches 125ºF for medium-rare, about 45 minutes.
- 8
Remove roast from the grill and let it rest 30 minutes before slicing.
- 9
While roast is cooking, prepare the horseradish cream. Combine ingredients and refrigerate until ready to use.
- 10
Slice roast and serve with horseradish cream.