Herbed Smoked Prime Rib Of Beef With Garlic And Horseradish

Serves: 8-10

Ingredients

• 1- 4-5lbs. Prime rib of beef with a good fat cap bones in (1.81-2.26kg)
• 8 bundles of dried herbs such as thyme, savory and rosemary
• Water for soaking herbs

Rub:

• 1 tablespoon garlic minced (15ml)
• 1 tablespoon prepared horseradish (15ml)
• ½ cup mixed fresh herbs such as Rosemary, savory, oregano and thyme (125ml)
• 3 tablespoons olive oil (45ml)
• Salt and freshly ground pepper to taste

Directions

1. Place half (4) of the herb bundles in cool water to soak for 30 minutes. Set aside the remaining dry bundles for later.
2. Prepare barbeque for indirect smoking by placing 2 burners on with grates removed. Leave 2 grates over indirect heat for the roasting pan. Preheat barbeque to 325F-335F (160C-170C).
3. To prepare the rub, combine garlic, horseradish, fresh herbs, and olive oil in a small bowl. Add salt and pepper to taste.
4. Rub mixture all over the beef and coat evenly. There is no need to marinate, as the slow roasting will ensure the flavours are absorbed.
5. Place the rubbed meat on large roasting pan.
6. Drain the herb bundles soaking in water.
7. Prepare smoke pouch by placing equal parts (2 bundles each) of dry herbs and wet herbs on a large square of foil and mix until evenly distributed. Wrap the foil package to the size slightly smaller than your barbeque burner. Repeat with remaining herb bundles to make 2 pouches in total.
8. Pierce the pouches with a fork all over to allow the smoke to escape.
9. Place the smoke pouch on the burner with heat on, close lid.
10. Once smoke begins to form, place the beef on the indirect heat side of the grill and close the lid.
11. Baste every ½ hour with the pan drippings.
12. Change the herb smoke pouch when the smoke dissipates.
13. Allow to slow roast for 15-20 minutes per pound (depending on how you like your beef) or cook until an instant read thermometer inserted in the center of the roast (away from the bone) reads 125F (51C) (for medium rare). Keep in mind the lingering heat will continue cooking the roast after it is removed from the grill.
14. Once cooked, remove from barbeque, loosely cover with foil and let rest for 20 minutes before carving.
15. Note: Don’t throw away the pan drippings! Use them to make classic Yorkshire pudding. Recipe included in this show.
16. Carve and serve with horseradish sauce.