Photo: Smoked Prime Rib with Horseradish Cream Recipe
Ingredients
Prime Rib:
- 1 (7 to 9 pound) 4-rib beef rib roast (prime rib), trimmed
- 2 teaspoons cayenne pepper
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 2 tablespoons fajita seasoning
- 2 tablespoons Irvine Spice Smokey Rotisserie Seasoning
- 1 fresh lemon
Horseradish Cream:
- 1 cup heavy cream
- 1 fresh lemon, halved and seeds removed
- 1/4 cup prepared horseradish
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
Directions
Rinse meat to remove residue and pat dry with paper towels. Prepare a rub by combining cayenne, paprika, chili powder, fajita seasoning, and Smokey Rotisserie seasoning in a small bowl. Squeeze lemon juice into bowl to make a paste and rub over entire surface of prime rib.
Follow manufacturer's instructions for the smoker. General rule of thumb is to maintain a temperature range of 255 to 300 degrees F (indirect heat), and smoke for 1 to 1 1/2 hours per pound of meat.
For the Horseradish Cream:
Beat heavy cream with an electric beater until stiff peaks form. Squeeze in lemon juice, 1/2 of lemon at a time, and beat in until incorporated. Then gradually beat in horseradish and salt and pepper. Chill for about an hour before serving.
Slice down prime rib and serve with horseradish cream.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By playwtime_11504719
Queensbury, NY
on December 25, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
OK....Two years running and I've gotten rave reviews on my "secret" prime rib recipe! The most amazing thing is the response when guests try the horseradish cream, which has now been dubbed "Frosting". A little strange at first, everyone in our extended family has come up with new uses for the fluffy savory concoction. What a hit! This will be the third time "Frosting" has accompanied one of our gatherings, and i'm tripling the cream batch to accompany our 21# boneless rib.
Thanks Robert and Season's Greetings to everyone at the Food Network!
By gatorsrule1121_...
mt pleasant, SC
on December 25, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was by far one of the best recipes I have got from Foodnetwork. We had this on Christmas day and enjoyed it. It did not sound as appitizing with the seasonings for the rub but it worked. Thanks alot Robert!!!
Read all 2 reviews