Few things are better than what I’m about to show you! This SMOKED PRIME RIB WITH HORSERADISH BUTTER is easily top 3 recipes I’ve ever made. I’m talkin’ melt in your mouth and have dreams about it for weeks good!
Don’t be intimidated by smoking a prime rib. It is pretty simple, even if you are newish to smoking. There are 2 “parts” of a prime rib roast. The short end is closer to the loin and the large end is closer to the chuck. I personally think the short end is the better end, but honestly you can’t go wrong with either sides! The larger end has more fat pockets throughout where the short end has a single, intact muscle and is a bit leaner.
A 3 bone prime rib roast is about 6 lbs and smoking it will take about 3 1/2 hours, however, just use that as a guide, do not assume it’s cooked or not cooked just by time! I always, always, always check internal temperature because that will give you the most accurate results. Internal temp to 125 degrees F is my goal for cooking prime rib. EVERY. TIME. I love THERMOWORKS thermometers. They are a little pricey, but worth it because they are so accurate!
Some of you may not like what I have to say, but please please do not cook your prime rib to medium or well done. Medium Rare is pushing it haha. The more you cook it the dryer and harder it is to eat and this is an expensive cut, so if you know what’s good for you you will cook it like I say haha. Like I mentioned at the beginning, done right, the meat will melt in your mouth!
I like keeping my meat “basic” with seasonings, just something that will enhance the flavor of the smoked prime rib. But I LOVE spreading a little horseradish butter over the top. Seriously dreamy.
In the instructions, I give both the Traeger and Green Egg options for this amazing Smoked Prime Rib with Horseradish Butter.
Ingredients
- 1 5-6 lb prime rib roast (3 bones at least)
- 1/4 cup Worcestershire Sauce
- 1 tbsp extra virgin olive oil
- 2 tbsp sea salt
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 1/2 tsp dried oregano
- 1 tsp chili flakes
- 2 tbsp fresh crushed or minced garlic
- 2 sticks of unsalted butter, softened
- 3 tbsp extra hot horseradish
Instructions
- Pat dry your prime rib. Rub the olive oil followed by the Worcestershire sauce over the entire roast.
- In a bowl, mix together all the seasonings and fresh garlic.
- Rub and pat the seasonings on every inch of the prime rib!
- Fill your pellet box with Signature wood pellets
- Preheat Traeger to 250 degrees F.
- Place prime rib roast on the middle of the smoker, place probe into the middle of the roast, and close the lid.
- Smoke for 3ish hours until internal temperature equals 115 degrees F.
- Remove prime rib and cover with aluminum foil. Turn the Traeger up to 425 degrees F.
- Put the prime rib roast back onto the smoker once it comes to temp and sear 3 min each side or until internal temperature equals 125 degrees F for rare/med rare.
- Remove and let rest lightly covered for 10 minutes.
- Fill your fire box up with large lump charcoal.
- Place the plate down. We will be cooking the prime rib indirectly for the first 3 hours.
- Get the egg to 250-260 degrees F.
- Place the prime rib roast, bone side down onto the grill.
- Let smoke for 3 hours then check internal temperature. If it is at about 110-115 internally, remove and lightly cover with some aluminum foil for a few minutes.
- Remove the plate and open the air vents to increase the temperature of the egg.
- Once it hits 425 degrees, take the prime rib and place directly over the flame to sear.
- Sear the roast 2-3 min each side or until internal temperature equals 125-130 degrees F
- Remove and lightly cover with aluminum foil and let rest for 10 minutes
- Mix softened butter and horseradish together until well combined.
- Once the prime rib has rested slice and then spread the horseradish butter all over the top of it.
