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The Main Event
Gluten-Free
Smoked Prime Rib with Horseradish Cream
A holiday-table centerpiece: bone-in prime rib, low and slow over smoke to a perfect medium-rare, served with a sharp horseradish cream.
Serves
8 servings
Cabernet Sauvignon
Sparkling Cranberry
Categories
The Main EventNutrition per Serving
640
Calories
46g
Protein
49g
Fat
3g
Carbs
0g
Sugar
0g
Fiber
610mg
Sodium
129mg
Chol
Ingredients
For 8 servings
1
3 tbsp
2 tbsp
4
1 cup
3 tbsp
1 tbsp
Instructions
1
Season and rest
Season the roast generously with salt, pepper and garlic; let sit at room temperature 1 hour.
60 min2
Smoke low
Smoke at 225°F until internal temperature reaches 120°F for medium-rare, about 3.5–4 hours.
230 min3
Rest well
Tent and rest 25–30 minutes — temperature will climb another 5–10°F.
25 min4
Whisk the cream
Whisk sour cream, horseradish and chives; slice the roast against the grain to serve.
5 min