It’s some of the first cuts to be butchered off a cow, thus the term “primal” cut. It is pretty simple, even if you are newish to smoking. But when you pair it with fat, like Prime Rib, the fat in the meat softens those harsh tannins and you really get that pretty fruit. So I recommend something with a good amount of fruity characteristics. Internal temp to 125 degrees F is my goal for cooking prime rib. Home » Food » Beef » Smoked Prime Rib With Horseradish Butter, November 5, 2019 By Sean Martin 3 Comments. Prime does not necessarily refer to the USDA quality rating of Select, Choice, or Prime. Best Pellet Grill – MAK Two Star General – Versatile American Made Pellet Smoker. Wrap tightly and refrigerate at least 3 hours or up to 24 hours. But you can see a bone-in version here. Layout two large sheets of plastic wrap in a cross. Turn the Traeger up to 425 degrees F. Put the prime rib roast back onto the smoker once it comes to temp and sear 3 min each side or until internal temperature equals 125 degrees F for rare/med rare. Finish with a horseradish compound butter as an extra flavor element. Target the ambient cooking temperature at 250 degrees F, and use a fruit wood or oak. Place the roast … Preheat smoker to 250 degrees Fahrenheit using a fruit wood like cherry or apple. Place the roast on the smoker with a wireless instant read thermometer. The short end is closer to the loin and the large end is closer to the chuck. I’m Jenn and welcome to Pretend it’s a Donut where I create scrumptious Whole30 and Paleo food for your scrumptious face. For Kamado Grills, like a Big Green Egg, we do not use a water pan as they are very efficient and tend to retain moisture very well. We find they tend to need additional humidity in the cooker. So I stick with New World reds with this (Washington State red wines, California, etc.). Season the beef roast with your favorite dry rub after using a binder agent, like Worcestershire Sauce, to allow the rub to stick to the meat. One of my favorite pairings for this dish is Washington Cabernet Sauvignon. This Smoked Prime Rib is slow smoked, finished with a high heat, and then topped with a homemade Horseradish Butter. As an Amazon Associate I earn from qualifying purchases. Once the prime rib has rested slice and then spread the horseradish butter all over the top of it. Every cut of meat is going to be different as they all come from a unique animal with various levels of fat content. Thanks for stopping by! This is where I like to go big with my wine pairing. If it is at about 110-115 internally, remove and lightly cover with some aluminum foil for a few minutes. Prime rib is rich in flavor and texture, with a good amount of fat throughout. How to Make Horseradish Crusted Prime Rib Beef Roast. Rub and pat the seasonings on every inch of the prime rib! There are 2 “parts” of a prime rib roast. A 3 bone prime rib roast is about 6 lbs and smoking it will take about 3 1/2 hours, however, just use that as a guide, do not assume it’s cooked or not cooked just by time! Preheat Traeger to 250 degrees F. Place prime rib roast on the middle of the smoker, place probe into the middle of the roast, and close the lid. The best part is that it is super easy to prepare and make! If adding high heat at the end, or a reverse sear, increase the heat when the internal temperature is 10 degrees lower than your desired finishing temperature. Bone in is great for presentation, and the bone layer does protect the base from direct heat. Save my name, email, and website in this browser for the next time I comment. I always, always, always check internal temperature because that will give you the most accurate results. © Pretend it's a Donut, 2020. Remove and let rest lightly covered for 10 minutes. For something old world, you can’t go wrong with a Rhône Valley red.