Begin by lathering your prime rib with canola oil then thoroughly seasoning with my Mesquite Peppercorn Lager Seasoning or your favorite steak seasoning. Next, grab some flexible food safe wire or butcher twine and fully wrap the meat so that it can be hung from all sides (like a cage). Once seasoned and secure, place the steak into the fridge for at least 40 minutes but ideally overnight to dry brine.

Next day, preheat your Breeo X series with the hanging post to a medium high heat fire (around 350F).

Pull out your prime rib from the fridge and let it sit out for 20 minutes to come to room temperature. Add the prime rib to the Breeo so that it is about 12-14 inches away from the fire. Cook the prime rib for about 10-15 minutes bone side down first, then flip it over and roast for 10-15 minutes fat side down. Brown the sides for 10 minutes per side. Once fully browned, lower the prime rib to about 8-10 inches away from the fire and repeat these steps (rotating every 10-15 minutes) until the internal temperature is 120F internal. If the prime rib is starting to burn, pull it higher up. Maintain that medium high heat fire all the way through. Once the steak is done (around 3-4 hrs in total), pull it off and let it rest for 20 minutes.

As the steak rests, add all your ingredients for the Creamy Jalapeno Horseradish to a blend and blend until fully immersed. Place in a bowl and set aside until ready to use.

Once rested, pull your steak out and remove the wire/twine and bones. Slice, top with your Creamy Jalapeno Horseradish & chopped chives and enjoy!