Almost nothing is as delicious as a smoked or grilled prime rib roast - especially a reverse sear! This recipe will take you and your family and /or friends to gastronomic heaven! Want to share a recipe with us? Click here! We might publish it.
Loin end 7-bone prime rib, bones frenched, if desired
Coarse salt (kosher or sea) or smoked salt
Cracked or coarsely and freshly ground black pepper
Onion powder and/or garlic powder (optional)
2 tablespoons extra virgin olive oil, or as needed
Generously - really generously - season the roast on all sides with salt and pepper, and with onion and/or garlic powder. Rub the seasonings into the meat. Drizzle the olive oil over the roast and rub it into the meat as well.
Set up your smoker/BBQ according to the manufacturer's instructions and preheat to 250°F
Place the roast in the smoker directly on the rack, bone and fat side up, inserting the probe of your thermometer through the wider portion of the meat
Smoke the roast until the exterior is sizzling and darkly browned and the internal temperature of the meat is about 110ºF (about 2 hours).
Transfer the roast to a platter.
Increase the heat of your grill or smoker to 400ºF.
Indirect grill the prime rib on all sides until the crust is sizzling and browned and the internal temperature is 120° to 125°F (for rare; 130° to 135°F for medium-rare). Remember, the roast will continue to cook as it rests.
Transfer the roast to a cutting board with a groove and a well to catch the juices (or place cutting board on a rimmed sheet pan) and loosely drape a sheet of aluminum foil over the meat. (Do not bunch the foil around the roast or you'll steam it and make the crust soggy.)
Let rest for 10 to 15 minutes.
To carve the prime rib, slide a long sharp knife down the inside of the rib bones to loosen the cylindrical eye of the roast. Lift away the bones and cut the meat crosswise into 1/4-inch-thick slices.
½ cup mayonnaise, preferably Hellmann’s or Best Foods
½ cup prepared undrained horseradish or finely and freshly grated horseradish root
1 tablespoon Dijon mustard
1 teaspoon hot sauce (use your favorite; optional)
1 cup heavy (whipping) cream
Coarse salt (sea or kosher) and freshly ground black pepper
Place the mayonnaise, horseradish, mustard, and hot sauce, if using, in a large bowl and whisk to mix.
Beat the cream to soft peaks in a chilled metal bowl using a stand or handheld mixer. Fold the whipped cream into the mayonnaise mixture. Gently stir in salt and pepper to taste. You can make and refrigerate the sauce up to an hour before serving.