10 HRS 30 MINS
Time to Cook
Combine butter, mustard, horseradish, thyme, rosemary, garlic, Worcestershire sauce and smoked paprika, mixing until a paste is formed. Using your hands, spread paste onto all sides of roast.
Season roast liberally with salt and pepper on all sides.
Place in the refrigerator for at least 4 hours.
Prepare smoker to 225℉ according to manufacturer’s instructions.
Place roast in preheated smoker and cook until internal temp reaches 125℉ for medium rare and 130℉ for medium.
Once the roast’s internal temperature reaches desired doneness, remove from smoker, tent roast with foil and allow to rest for 20 minutes.
Before serving, place under 500℉ broiler on your oven’s lowest rack for 5 -10 minutes or until the fat cap is crisp, but not burnt. Rest an additional 5 minutes. Note: The internal temperature will continue to rise during this process. USDA recommends a final internal temperature of 145℉.
Slice Prime Rib between rib bones and serve.
Nutrition information per serving: 830 Calories; 650 Calories from fat; 72.4 g Total Fat (31.6 g Saturated Fat; 30.1 g Monounsaturated Fat); 174.9 mg Cholesterol; 656.5 mg Sodium; 1.3 g Total Carbohydrate; 0.4 g Dietary Fiber; 41.1 g Protein; 3.8 mg Iron; 626.4 mg Potassium; 0.1 mg Thiamin; 0.3 mg Riboflavin; 13.3 mg Niacin (NE); 0.6 mg Vitamin B6; 5.3 mcg Vitamin B12; 8.9 mg Zinc; 41.4 mcg Selenium; 2.5 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Iron, Selenium, and Zinc. It is a good source of Potassium.