Smoked Prime Rib and Horseradish Cream Sauce Recipe

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365 mins (prep 5, cooking 360)
12 ingredients
6 servings
A real holiday treat, prime rib is especially delicious when smoked with cherry or pecan wood. Since a crust that one likes on brisket is not necessary with this cut of beef, I recommend smoking it in a roasting or aluminum pan in order to capture all the juices possible. Your prime rib is done when it reaches an internal temp of 130 F. It will be medium rare, but the 2 outside slices will be medium. This dish can be smoked by using indirect heat on a large grill, or in a traditional smoker. Use a combination of charcoal and wood, or only wood. Equipment: baking pan meat thermometer kitchen twine sharp carving knife

Categories:  american , quick ,
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Serving Size (61.26 g)
Servings 6
Amount per Serving
Calories 21.73 Calories from Fat 0.63
% Daily Value *
Total Fat 0.07g 0.66%
Saturated Fat 0.01g 0.35%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 1.32mg 0.33%
Total Carbohydrate 5.72g 11.43%
Dietary Fiber 0.96 g 23.13%
Sugars 4.11 g %
Protein 0.15g 1.86%
Vitamin A 21.37IU% Vitamin C 2.07mg%
Calcium 4.44mg% Iron 0.06mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
rib, steak seasoning, stick butter, or, steak sauce, or, horseradish sauce, horseradish sauce