1 prime rib roast (1.8 – 2.7 kg) You do want the flesh to be exposed to the smoke. It is delicious cut into cubes, charred to a crisp, and eaten as a snack. https://RidgeCrafts.com Hickory Smoked Rib Eye Steak on the Masterbuilt Smoker. A beef prime rib roast can be an intimidating protein for many home cooks. Stir in all of remaining ingredients. Smoked Prime Rib Roast with Horseradish Cream Sauce, Total time:1 hour 30 min – Prep time:10 min – Smoke time:4 hour – Serves:6 people Author: Nick. You can also grill it or slow smoke it. The bones enable the roast to stand upright while cooking. Place roast, fat side up, directly on rack in smoker. Reduce temperature to 110°C and add more wood chips. 1 Tbsp red pepper In a large bowl, sift together the flour and salt. Total time: 5 min – Prep time: 5 min – Serves: 6 people. This underused muscle is well marbled with fat and is among the most desirable and most tender cuts of beef. A 1/4 inch or so thick layer of fat is good to keep the meat moist and tasty. Plan the preparation of your accompaniments around that timing of the roast. 1 bone-in, trimmed prime rib roast, 5 to 7 pounds, 1/4 cup + 2 TBS jarred, prepared horseradish, 1/2 cup pan drippings from roast prime rib of beef*. 6. It is often oven baked for many hours. The number one thing you need to do before buying your roast is to see what capacity of meat your smoker can accommodate. Save the pan with drippings to use in making Yorkshire pudding. You are looking for 125°F to 135°F for medium rare and 145°F to 155°F for medium to medium well. The prime rib sits between the tougher muscles of the shoulder and the rump. These ribs are generally trimmed of the fat cap, leaving the rib bone ends exposed. Prepare the smoker. Place prime rib in a large pan. Coat the roast evenly with this mixture. A standard prime rib roast runs at about 7 pounds and is approximately 16 inches long. Allowing the smoker to do most of the work can take the anxiety out of tackling this massive roast. The results will be amazing. 1 Tbsp white pepper Cooking low and slow softens the muscle fibers and helps the meat to remain moist. Take the prime rib roast out of the refrigerator 45 minutes before smoking. Slice between the ribs into individual rib steaks and serve with horseradish cream sauce on the side (recipe follows). Prepare the smoker. Add wood chips to the side tray. Your email address will not be published. Remember to check the wood chips and water bowl every 45 to 60 minutes. I don’t recommend over-seasoning it or marinating it. The prime rib area gets little exercise during the animal’s life. Fill the water bowl halfway with equal parts water and red wine. 1. This is a good choice for braising to break down the muscle fibers. Save the pan with drippings to use in making Yorkshire pudding. Allow it to come up to temperature while you prepare the roast. Carefully take the pan out of the oven and pour the batter into the drippings. To serve: carve the bones away from the rib roast and place it cut side down on the cutting Smoking in a Masterbuilt Smoker is a perfect cooking method for those tougher or chewier cuts of beef, including brisket and chuck roast. Take the prime rib roast out of the refrigerator 45 minutes before smoking. Remove the roast when the thickest part of the meat has reached an internal temperature ten degrees below the desired final temperature. Remove the roast from the smoker and loosely cover with aluminum foil for at least 20 minutes. Total time: 30 min – Prep time: 10 min – Cook time: 20 mim – Serves: 6 people. Place it on a clean cutting board or in a large roasting pan.