Herb Smoked Prime Rib with Garlic and Horseradish Recipe

This Herb Smoked Prime Rib Recipe with Garlic and Horseradish combines rich, juicy beef with aromatic herbs, Dijon mustard, and horseradish for an unforgettable barbecue experience. Featured on Maddie and Kiki’s BBQ Barn Season 2, this recipe showcases slow-smoking techniques that produce tender, flavour-packed prime rib paired with a refreshing watercress and goat cheese salad.

The Inspiration

Prime rib has long been considered one of the finest cuts of beef, making it a favourite for holiday meals and special celebrations. Slow smoking over mesquite wood with fragrant bundles of rosemary and thyme gives this classic roast an incredible depth of flavour while preserving its natural tenderness.

On Maddie and Kiki’s BBQ Barn Season 2, Maddie and Kiki Longo celebrate outdoor cooking that combines rustic techniques with fresh ingredients. Their herb-smoked prime rib reflects that philosophy perfectly, bringing together classic barbecue methods, fresh herbs, and bold seasonings to create an elegant meal that’s surprisingly approachable for home cooks.

Ingredients

1 (4-5lb) beef Prime rib roast, bone-in
6 bunches of dried herbs (thyme and rosemary)
2 tbsp garlic, minced
2 tbsp Dijon mustard
2 tbsp prepared horseradish, plus more for serving
¼ cup of fresh herbs, chopped (thyme, rosemary and oregano)
3 tbsp olive oil
Salt and pepper, to taste
3 cups of mesquite wood chips (2 cups soaked in water for 1 hour and drained)

For the watercress salad

6 cups of watercress
½ cup goat cheese, crumbled
¼ cup of extra virgin olive oil
Juice of 1 lemon
Salt and pepper, to taste

Method

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.
To prepare the rub, combine garlic, horseradish, Dijon, chopped herbs and olive oil in a small bowl.
Rub mixture all over the beef and coat evenly.
Season generously with salt and pepper.
There is no need to marinate, as the slow roasting will ensure the flavors are absorbed.
Place the rubbed meat in a large roasting pan, on a wire rack.
Prepare smoke pouch by mixing 1 cup of wet wood chips, ½ cup dry wood chips and half the herb bunches and placing them on a large piece of foil.
Wrap the foil package to the size slightly smaller than your barbeque burner.
Repeat with remaining wood chips and herb bunches to make 2 pouches in total.
Pierce the pouches with a fork all over to allow the smoke to escape.
Place the smoke pouch on the burner with heat on, close lid.
Once smoke begins to form, place the beef on the indirect heat side of the grill and close the lid. Baste every ½ hour with the pan drippings.
Change the herb smoke pouch when the smoke dissipates.
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 13F (for medium to medium rare).
Keep in mind the lingering heat will continue cooking the roast after it is removed from the grill.
Once cooked, remove from barbeque, loosely cover with foil and let rest for 20 minutes before carving.
While the meat is resting, prepare the salad.
In a mixing bowl, toss the watercress with olive oil, lemon juice, salt and pepper.
Plate individual portions and top with crumbled goat cheese.
Serve alongside the sliced prime rib.
Horseradish on the side is optional.

Serving Suggestions

This herb smoked prime rib makes a spectacular centrepiece for holiday dinners, family gatherings, backyard barbecues, or any special occasion where you want to impress your guests. Pair it with roasted potatoes, grilled seasonal vegetables, buttery corn on the cob, or warm artisan bread to complete the meal.

The peppery freshness of the watercress salad balances the richness of the beef beautifully, while an extra spoonful of prepared horseradish adds a bold finish for those who enjoy a little heat. Whether served for a festive celebration or a relaxed weekend cookout, this recipe delivers restaurant-quality flavour with every slice.

Final Thoughts

This Herb Smoked Prime Rib Recipe with Garlic and Horseradish is a celebration of classic barbecue flavours elevated by fragrant herbs, slow smoking, and simple, fresh ingredients. Inspired by Maddie and Kiki’s BBQ Barn Season 2, it demonstrates how patience and quality ingredients can transform a premium cut of beef into an unforgettable meal.

Find more recipes from Maddie & Kiki’s BBQ Barn here!