Smoked Prime Rib with Horseradish Cream
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1068
- Total Fat
- 93
- Saturated Fat
- 40
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 50
- Cholesterol
- 246
- Sodium
- 330
- Total: 10 hr 10 min
- Prep: 10 min
- Cook: 10 hr
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.