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Categories Beef Horseradish Crusted Prime Rib Roast
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Horseradish Crusted Prime Rib Roast
Description:Talk about a slap-yo`-mama meal.  Slow smoking this recipe on the BGE made a great Christmas dinner. Add garlic-roasted golden mash taters, cranberry-ginger carrots, fresh green beans, and double choclate bread puddin` with a touch of Jim that`s eatin`.

2 bone in prime rib roasts, 3 ribs each

5 garlic cloves, smashed with a fancy garlic clove smasher

1/4 cup Zatarians horseradish

2 fresh rosemary sprigs

4 fresh thyme sprigs

1/2 cup Kosher salt

1/4 cup ground pepper

1/2 cup extra-virgin olive oil


Mix all of the dry ingredients together in a medium size bowl.  Add horseradish and olive oil.  Add fresh them for better mixing.  Make a thich paste using a spatula.

Pat the paste on the rib roast covering all sides generously.  Cover and let stand overnight in the fridge or as long as you can.

Pull the meat out of the fridge and let come to room temp.

Fire up the BGE with plate setter and set the temp to about 300 -325.  Cook for about 3 and a half hours (145) or to desired doneness.  145 yielded a nice juicy pinkesh - red center.

Notes:This was my first really expense cut of meat project and the BGE carried me to the finish line. Horseradish paste quanities from The Foodnetwork recipe site.
Calories Per Serving:Don`t worry about itPrice Per Serving:
Number Of Servings:12Source:Horseradish paste quanities from The Foodnetwork
Vegetarian:NoTime To Prepare:
Date:Sat 27 Dec 2008 04:05:26 UTCViewed:8761 times
Rating:4,78 (9 votes)

recipe rating
1 (bad)5 5 (good)

ZymeComment added on: Tue 14 Jul 2009 20:01:00 UTC
Just did this last weekend. Outstanding recipe! (although I did halve the salt, for personal taste.) Highly recommended.
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