Smoked Prime Rib with Horseradish Compound Butter
Slowly smoked and then seared with a high heat, this Prime Rib is tender, and juicy. Finish with a horseradish compound butter as an extra flavor element.
Servings 6 - 8 People
For the Horseradish Compound Butter
- 1 stick unsalted butter, room temperature
- 2 tablespoons extra hot horseradish
- 2 cloves minced garlic
- 1 teaspoon kosher salt
Prepare Prime Rib by trimming excess fat. Pour and coat roast with Worcestershire sauce. Combine salt, pepper, and garlic in a bowl and coat the roast. This can be done the day prior to cooking or as early as an hour before.
Preheat smoker to 250 degrees Fahrenheit using a fruit wood like cherry or apple. Place the roast on the smoker with a wireless instant read thermometer. Smoke at 250 until the internal temperature is 110 degrees Fahrenheit if shooting for rare.
Increase internal temperature of smoker to 400 degrees Fahrenheit (or the oven) and cook for additional 30 minutes or until the internal temperature is 120 - 125 degrees F. Remove and let the roast rest covered in foil for 30 minutes and prepare the compound butter.
Slice the roast in 1/2 inch slices and serve with a dollop of the compound butter on each steak.
Horseradish Compound Butter