Prime Rib Roast

When it comes to holiday centerpieces, few things impress like a perfectly cooked Prime Rib Roast. This recipe is one of our all-time favorites. It’s rich, tender, packed with flavor, and shockingly simple to make at home. With just an overnight brine, a quick herb butter rub, and slow cooking at 300°F, you’ll have a show-stopping roast worthy of any Thanksgiving, Christmas, or special gathering.

Ingredients

For the Roast:

• Prime Rib Roast (any size, ours was 5.5 pounds)
• Coarse Kosher Salt (for brining)
• Temperature probe

For the Herb Butter Rub:

• 1 stick salted butter, softened
• 1 tsp garlic powder
• 1 tsp rosemary
• 1 tsp thyme
• 1 tbsp coarse ground black pepper

For the homemade Horseradish Sauce:

• 1/2 cup sour cream
• 2 tbsp full-fat mayonnaise
• 2 tbsp creamy horseradish
• 1 tsp lime juice
• 1 tsp Worcestershire sauce
• 1/8 tsp black pepper
• 1/4 tsp salt

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Instructions

1. Brine the Roast Overnight
   • This step helps not only season the meat deeply, but also ensures a beautiful crust when cooking!
   • Place your Prime Rib Roast on a tray and generously cover the entire surface with coarse Kosher salt
   • Transfer to the refrigerator and brine uncovered overnight

2. Prepare & Apply the Herb Butter
   • Remove the roast from the fridge and wipe away any excess salt if needed
   • In a bowl, combine the softened salted butter, garlic powder, rosemary, thyme and coarse ground black pepper
   • Spread the herb butter mixture evenly across all sides of the roast, coating it generously. Don’t be afraid to get your hands dirty!

3. Cook Low and Slow
   • Preheat your oven or smoker to 300°F
   • Place the roast on a rack over a baking sheet or in a roasting pan to allow air circulation and to catch any dripping juices
   • Cook until the internal temperature reaches 125°F for a perfect medium-rare. Pro tip: At 300°F, this should take about 20-25 minutes per pound. Use a temperature probe if you have one, or check the temperature every 20 minutes to ensure you don’t overcook the roast. You don’t want your rib roast above medium, even if you enjoy your steaks that way!
4. Make the Homemade Horseradish (optional)
   • While you’re waiting for the roast to cook, make the perfect dipping sauce by combining:
     • Sour cream, mayonnaise (we prefer full-fat), creamy horseradish, lime juice, Worcestershire sauce, black pepper and salt
     • Mix well, then set aside in the fridge until the roast is done
5. Rest, Slice & Serve
   • Once the internal temperature reaches 125°F, remove from the heat and let it rest for about an hour.
   • The carryover heat will finish the cook by adding another 4-5°F, and keep the meat juicy
   • Slice thick, serve warm and pair with the homemade horseradish for the perfect finishing touch!

If you do try this recipe for the holidays, don’t forget to share your creation with us on social media using #SmokeNMagicRecipes!

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