Go Back
+ servings
Dry Aged Prime Rib Roast cleaned and ready to start cooking.
Print Recipe
5 from 1 vote

Dry Aged Prime Rib Roast

Dry Aged Prime Rib Roast for an insanely delicious feast.
Prep Time1 hour
Cook Time5 hours 30 minutes
Total Time6 hours 30 minutes
Course: Main Course
Cuisine: American
Servings: 12 People
Author: Nick Hill

Ingredients

  • 14 lb Tomahawk Dry Aged Prime Rib
  • 2 cups softened butter
  • 2 large bulbs fresh garlic
  • 2 tsp olive oil
  • 2 Tbsp horseradish
  • 3 Tbsp Dijon Mustard
  • 1 Tbsp kosher salt plus additional salt for the roast and roasted garlic
  • 1 Tbsp fresh cracked black pepper

Instructions

  • Start by cutting the top off of both garlic bulbs, pour 2 tsp olive oil on garlic and use a small amount of salt and black pepper to taste, cover tightly in foil and put into a 400 degree oven for 45 minutes, or until golden brown and soft. Let cool.
  • Once the garlic has cooled, add the softened butter, roasted garlic, horseradish, Dijon, 1 Tbsp salt and 1 Tbsp black pepper into a mixing bowl and use a fork or potato masher to mix thoroughly until all ingredients are well combined. Cover tightly and keep at room temp until needed.
  • Trim any excess fat and connective tissue from your prime rib and apply a heavy coating of salt on the meat. You will use about 2 Tbsp for this roast. After its salted, spread an even layer of the compound butter on the entire prime rib except the back of the bones. Leave on the counter to rest while you preheat your smoker.
  • Preheat your smoker to 225 degrees. Once preheated, place roast in the smoker meat side up with the bones closest to the heat source. After about 4 hours, rotate the roast 180 degrees and continue smoking for another 1-2 hours or until the internal temp hits 120 degrees in the thickest part.
  • Once you’ve hit your desired temp, remove from the smoker and place on a resting rack tented with foil for at least 30 minutes. Now is the time to preheat your gas or charcoal grill to high heat. After your prime rib has rested, sear off all sides about 60 seconds each side. Or use your weed burner and hit it with 50,000 btu’s of heat and get the job done in about 60 seconds total.
  • Place roast on cutting board and slice in between bones. Serve each slice with a little horseradish and your favorite au jus and Enjoy!

Video

Nutrition

Calories: 283kcal | Carbohydrates: 1g | Protein: 1g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 877mg | Potassium: 34mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 953IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.2mg