Prime Rib

Ingredients:

  • 1 prime rib
  • Sea salt to taste

Au Jus:

  • 2 yellow onions, halved
  • 2-3 celery stalks, sliced
  • 2-3 carrots, sliced
  • 3-4 cloves garlic, halved
  • 1 can beef broth
  • 1/4 cup Worcestershire sauce
  • 1 tbsp cracked black pepper

Rub:

  • Olive oil
  • 2 cloves of garlic
  • 2 tbsp cracked black pepper
  • 2 tbsp onion powder
  • 4 tbsp fresh rosemary
  • 2 tbsp fresh thyme
  • 2 tbsp fresh oregano
  • 1 tsp cayenne pepper

Horseradish Sauce:

  • 1 cup sour cream
  • 1/4 cup fresh grated horseradish
  • 1 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp vinegar

Instructions:

  • Trim off excess fat leaving just a thin layer on roast.
  • Use butcher's string to tie up roast making sure to get it uniform and round to ensure even cooking.
  • Rub liberally with sea salt and let rest in fridge for 12-24 hours.
  • Combine rub ingedients in a food processor and blend, adding enough olive oil to make a paste.
  • Make a bed that the roast will sit on while it cooks in a roasting pan (this bed will create the au jus when the prime rib is done).
  • Rub the paste all over the meat and set the roast in the pan.
  • Cook on the REC TEC grill at 225℉ until an internal temperature of 130℉.
  • Take off smoker and tent the roast with foil, letting rest for 15 minutes.
  • Mix ingredients for horseradish sauce.
  • Serve with au jus from pan drippings and horseradish sauce.