Meat Church BBQ: Garlic and Herb Prime Rib with Horseradish Cream

Here we have recipe #2, and let's be honest, the star of the show.  It seems like every grocery store had their beef roasts on prominent display, so I'm sure I'm not the only one who worked on one of these for the big day.  Once again, my fantastic pellet smoker did its thing with very little interaction required of me, and the results were delicious.  And the horseradish sauce was a surprise stand out.

Note: Mine took 4 hours, and it was only 2 bones.  I also cooked it to 125°F so that it would be approaching medium when cut.

Garlic and Herb Prime Rib with Horseradish Cream
From Meat Church BBQ

Bone-in ribeye roast, choice grade or higher
½ cup fresh rosemary leaves, chopped
½ cup fresh Italian flat-leaf parsley leaves, chopped
½ cup fresh tarragon leaves, chopped
¼ cup fresh thyme, chopped
½ cup garlic, minced
¼ cup olive oil
4 tablespoons Dijon mustard
2 to 3 tablespoons Meat Church Holy Cow Rub
Horseradish Cream (below)

Prepare your smoker at 250°F with a medium smoke wood or pellets such as oak, hickory, or pecan.

Combine the oil, herbs, garlic, Dijon mustard, and Holy Cow rub. Add mustard as needed to obtain your desired consistency. Feel free to add more garlic as well. Slather the paste all over the rib roast. Allow to adhere for 1 to 4 hours.

Place your rib roast on the smoker, targeting medium rare in the middle, which is 130 to 135°F. Therefore, smoke the rib roast until you reach an internal temperature of 120°F in the middle, as it will carryover cook a few more degrees. The end result will be medium rare in the middle and medium on the outside ends. This will take approximately 2 to 4 hours, depending on size of roast.

Remove the rib roast from the smoker. Tent the meat with aluminum foil and allow it to rest at least 10 to 15 minutes. The meat will continue to rise another 5 degrees to a final internal temperature between 125 to 130°F. Slice the roast to serve with the Horseradish Cream and enjoy!

Horseradish Cream
2 cups mayonnaise
1 cup sour cream
½ jar fresh horseradish
Squeeze of lemon
3 tablespoons Meat Church Holy Cow

Mix the mayo and sour cream. Add you in your desired amount of horseradish to taste. Add the Holy Cow. Then add a squeeze of lemon juice to brighten it up. Optionally you can add truffle oil if you like.