| Level: | Intermediate |
| Total: | 10 hr 10 min |
| Prep: | 10 min |
| Cook: | 10 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 1 (7 to 9 pound) 4-rib beef rib roast (prime rib), trimmed
- 2 teaspoons cayenne pepper
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 2 tablespoons fajita seasoning
- 2 tablespoons Irvine Spice Smokey Rotisserie Seasoning
- 1 fresh lemon
- 1 cup heavy cream
- 1 fresh lemon, halved and seeds removed
- 1/4 cup prepared horseradish
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
Instructions
- Rinse meat to remove residue and pat dry with paper towels. Prepare a rub by combining cayenne, paprika, chili powder, fajita seasoning, and Smokey Rotisserie seasoning in a small bowl. Squeeze lemon juice into bowl to make a paste and rub over entire surface of prime rib.
- Follow manufacturer’s instructions for the smoker. General rule of thumb is to maintain a temperature range of 255 to 300 degrees F (indirect heat), and smoke for 1 to 1 1/2 hours per pound of meat.
- Beat heavy cream with an electric beater until stiff peaks form. Squeeze in lemon juice, 1/2 of lemon at a time, and beat in until incorporated. Then gradually beat in horseradish and salt and pepper. Chill for about an hour before serving.
- Slice down prime rib and serve with horseradish cream.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 1068 |
| Total Fat | 93 g |
| Saturated Fat | 40 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 50 g |
| Cholesterol | 246 mg |
| Sodium | 330 mg |
Reviews
made this yesterday for Christmas dinner excellent except the cooking time was way off about 20 to 25 min a pound
OK….Two years running and I’ve gotten rave reviews on my “secret” prime rib recipe! The most amazing thing is the response when guests try the horseradish cream, which has now been dubbed “Frosting”. A little strange at first, everyone in our extended family has come up with new uses for the fluffy savory concoction. What a hit! This will be the third time “Frosting” has accompanied one of our gatherings, and i’m tripling the cream batch to accompany our 21# boneless rib.
Thanks Robert and Season’s Greetings to everyone at the Food Network!
This was by far one of the best recipes I have got from Foodnetwork. We had this on Christmas day and enjoyed it. It did not sound as appitizing with the seasonings for the rub but it worked. Thanks alot Robert!!!