Prime Rib

Instructions

• Step 1: Trim off excess fat, leaving just a thin layer on roast.
• Step 2: Use butcher's string to tie up roast; be sure to get it uniform and round to ensure even cooking.
• Step 3: Rub liberally with sea salt and let rest in fridge for 12-24 hours.
• Step 4: Combine rub ingredients in a food processor and blend, adding enough olive oil to make a paste.
• Step 5: 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).
• Step 6: Rub the paste all over the meat and set the roast in the pan.
• Step 7: Cook on the recteq at 225℉ until an internal temperature of 130℉.
• Step 8: Take off smoker and tent the roast with foil, letting rest for 15 minutes.
• Step 9: Mix ingredients for horseradish sauce.
• Step 10: Serve with au jus from pan drippings and horseradish sauce.