Oak-Smoked Prime Rib with Horseradish Cream and Red Wine Au Jus

Steps

1. Step 1

   Pat the roast dry with paper towels. Sprinkle the salt all over, including the ends and the bones.

   5 min

   • 1 bone-in standing rib roast, 3 bones (about 7 lb)
   • 1 tbsp kosher salt
2. Step 2

   Set the roast on a rack over a sheet pan and refrigerate, uncovered, for at least 1 hour (up to 24 hours for deeper seasoning).

   1 hr, hands-off

3. Step 3

   Stir the garlic, olive oil, rosemary and black pepper into a paste. Rub it over the whole surface of the roast, fat side especially. Let the roast sit at room temperature while the smoker heats.

   10 min

   • 2 tbsp black pepper
   • 8 cloves garlic
   • 2 tbsp olive oil
   • 1 tbsp fresh rosemary
4. Step 4

   Heat the smoker to 225°F with oak wood. Set the roast bone side down directly on the grate and insert a probe thermometer into the thickest part of the meat, away from bone.

   30 min · 225°F

   • oak wood chunks or chips
5. Step 5

   Smoke until the center reads 120°F, about 2 1/2 to 3 hours (roughly 25 minutes per pound). Start checking early; go by the thermometer, not the clock.

   2 hr 45 min, hands-off · 225°F

6. Step 6

   Move the roast to a cutting board, tent loosely with foil and rest 30 minutes. Meanwhile make the sauces below.

   30 min, hands-off

7. Step 7

   Whisk together the sour cream, heavy cream, horseradish, Dijon, lemon juice and chives. Season with salt, then chill until serving.

   5 min

   • 1 cup sour cream
   • 1/4 cup heavy cream
   • 1/3 cup prepared horseradish
   • 1 tsp Dijon mustard
   • 1 tsp lemon juice
   • 1 tbsp chives
   • salt
8. Step 8

   For the au jus, melt the butter in a saucepan over medium heat and cook the shallot until soft, about 3 minutes. Stir in the flour and cook 1 minute. Pour in the red wine, scraping the pan, and simmer until reduced by half, about 5 minutes. Add the beef broth and thyme and simmer until lightly thickened and glossy, 10 to 12 minutes. Discard the thyme, season with salt and pepper, and keep warm.

   20 min

   • 2 tbsp unsalted butter
   • 1 shallot
   • 1 tbsp all-purpose flour
   • 1 cup dry red wine, such as Cabernet Sauvignon
   • 3 cups beef broth
   • 2 sprigs fresh thyme
   • salt and black pepper
9. Step 9

   While the roast rests, heat the oven to 500°F. Return the rested roast to a sheet pan and roast 6 to 8 minutes, until the crust is dark brown and crackling. The center should now read about 130°F for medium-rare.

   8 min · 500°F

10. Step 10

    Stand the roast on end and cut the bones away in one piece, then carve the meat into 1/2- to 3/4-inch slices. Serve with the horseradish cream and a ladle of warm au jus; pour any board juices into the jus first.

    10 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026