When you want to serve a special meal, this melt in your mouth tender Smoked Prime Rib Roast is grilled to medium rare perfection with a delicious garlic and herb crust.
In a small bowl combine olive oil, herbs, garlic, salt and pepper.
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.
Place roast on a baking sheet and rub entire roast with herb mixture.
Let roast rest on the counter at room temperature for approximately 3 hours.
Heat the grill to 250ºF with indirect heat. If smoking the roast, add wood chips, as well.
Place the roast on the grill, fat side up. Cook until the internal temperature of the meat reaches 110ºF, approximately 3 hours.
Increase grill temperature to 400ºF and continue grilling until internal temperature reaches 125ºF for medium-rare, about 45 minutes.
Remove roast from the grill and let it rest 30 minutes before slicing.
While roast is cooking, prepare the horseradish cream. Combine ingredients and refrigerate until ready to use.
Slice roast and serve with horseradish cream.
Let your grilled prime rib rest again
One of the biggest mistakes most people make when serving up a roast or steak is to carve into too soon after it is done cooking. It is crucial to let your smoked prime rib rest for 20-30 minutes so the juices reabsorb into the roast.
Your roast will not get cold, but will actually rise in temperature by about 5-10 degrees. And you will have a perfect medium rare prime rib roast to serve to your guests.
How to prepare your prime rib roast in the oven
Place your roast, bone side down on a roasting pan. Heat your oven to 500ºF and cook your roast for 5 minutes per pound of your roast.
Your kitchen will smoke up, so run the kitchen fan during this high heat stage. Once you blasted your roast at the appropriate time frame, turn the oven off, but leave your roast inside oven.
DO NOT OPEN THE OVEN DOOR! Let your roast sit in the oven for 2 hours or until the internal temperature of the roast reaches 125ºF. It’s a good idea to have the meat thermometer inserted inside the roast when you first put it in the oven.
Recipe by Laura Bashar, author of the Family Spice blog