- 8-10 pound Boneless Rib Roast
- 2 tablespoon Kosher Salt
- 3 tablepoons Coarse Black Pepper/ divided
- 2 tablespoons Rosemary, Chopped
- 3 tablespoons Horseradish
- ¼ cup Dijon Mustard
- 1 teaspoon Granulated Garlic
- 1 teaspoon Granulated Onion
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HOW TO MAKE HORSERADISH PRIME RIB ROAST
Step 1. Preheat the smoker to 250°F.
Step 2. Trim off any excess fat or silverskin on the roast then use butcher's twine to tie the roast every 2.5 inches to help the roast cook evenly and hld its shape.
Step 3. In a small bowl combine chopped rosemary, horseradish, dijon mustard, garlic, onions and 2 teaspoons black pepper.
Step 4. Brush the mixture on all sides of the roast then season with additional kosher salt and pepper.
Step 5. Place the roast on the smoker fat side up and place the ThermoPro probe into the center of the roast at a 45 degree angle so the tip of the probe is in the thickest part of the beef.
Step 6. Cook for about 3 hours or until you reach an internal temperature of about 115 degrees F. Immediately transfer to a cooler or cambro to rest. Leave the probe in the meat to monitor the temp until it rises to around 125-130 degrees F.
Step 7. Once meat has rested, cut the roast into slices and serve.