Perfect Prime Rib

STEP 1:

Trim the silver skin and remove the bones from the rib roast carefully using a knife. Set the bones aside.

STEP 2:

Tie the roast with butcher’s twine to help make it a more even cook.

STEP 3:

Season the roast with a tasty coarse rub. Marinate overnight in the fridge uncovered for an excellent dry brine (or for at least 1 hour).

STEP 4:

Preheat the oven or smoker to 225°F (107°C). Bring out the roast and ribs, coating them with a horseradish paste (ingredients/ listed) on all sides. Closely monitor the internal temperature of your prime rib by using a ThermoPro Twin TempSpike Meat Thermometer.

STEP 5:

Place the prime rib in the middle of the oven, cooking until the internal temperature reaches 123°F (51°C) for rare/medium rare or 133°F (56°C) for closer to medium.

STEP 6:

Gently retrieve the roast and ribs, allowing the prime rib to rest for 30 minutes to an hour. Patience is key. Then sear in the oven at the highest temp for 5-10 minutes or hit it with a torch.

STEP 7:

Finally, slice the prime rib precisely and serve with the creamy horseradish sauce (ingredients listed).