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Perfect Smoked Prime Rib Roast Recipe with Creamy Horseradish Sauce

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A tender, smoky prime rib roast paired with a cool, creamy horseradish sauce that balances rich beef flavor with a zesty kick. Perfect for special occasions or any day needing comfort food with a twist.

Ingredients

Scale
  • 5-pound prime rib roast (bone-in, USDA Choice or Prime grade)
  • 2 tablespoons kosher salt (Diamond Crystal preferred)
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons smoked paprika
  • 2 tablespoons olive oil or melted butter
  • Hickory or oak wood chips (soaked for 30 minutes)
  • 1/2 cup sour cream (full fat)
  • 2 tablespoons prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • Salt and freshly ground black pepper to taste
  • Optional: 1 teaspoon chopped fresh chives

Instructions

  1. Remove prime rib from fridge 1 hour before cooking to reach room temperature and pat dry.
  2. Mix kosher salt, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl.
  3. Rub roast all over with olive oil or melted butter, then coat generously with seasoning mix.
  4. Preheat smoker or grill to 225°F (107°C). Add soaked hickory or oak wood chips.
  5. Place prime rib on smoker rack, bone side down if bone-in. Insert probe thermometer into thickest part avoiding bones.
  6. Smoke until internal temperature reaches 125°F (52°C) for medium-rare, about 3 to 4 hours.
  7. Remove roast from smoker and tent loosely with foil. Rest for 20 minutes.
  8. Preheat grill or oven to 500°F (260°C). Sear roast 5-7 minutes on each side to form crispy crust.
  9. Let roast rest again for 15 minutes before slicing.
  10. Combine sour cream, prepared horseradish, Dijon mustard, apple cider vinegar, salt, and pepper in a bowl. Mix well and chill. Add fresh chives if using.
  11. Slice prime rib against the grain into 1/2-inch thick pieces and serve with horseradish sauce.

Notes

Remove prime rib from fridge 1 hour before cooking for even cooking. Use a reliable meat thermometer to avoid overcooking. Resting the meat twice is essential for juicy slices. Soak wood chips for 30 minutes before smoking. For dairy-free sauce, substitute sour cream with coconut yogurt or cashew cream. Adjust horseradish amount to taste for spice level. Searing locks in flavor and texture.

Nutrition

Keywords: smoked prime rib, prime rib roast, horseradish sauce, smoked beef, holiday roast, barbecue, smoked meat, creamy horseradish

Find it online: https://magnetmeal.com/perfect-smoked-prime-rib-roast-recipe-with-creamy-horseradish-sauce-step-by-step/