The BEST Garlic Herb Prime Rib| Easy & Tasty
Garlic Herb Crusted Prime Rib
I can go on record saying this was my best prime rib recipe to date. Prime rib is full of flavour, but I love a good crust around it. I wanted to create the best crust around it so what better than start with light layer of wirchestrrshite sauce followed with a light layer or mayonoaise. Being a social media influencer and a foodie I see it all the time, people freak out over the idea of mayo on meat. Relax you CAN NOT taste it, mayo is a fat it’s a great binder that helps the herbs to stick on the meat and helps create a nice texture on the outside. You can use this recipe for any size of prime rib roast I will be using a 2 bones in prime rib roast.
Ingredients
- Prime rib roast I used what they call 2 bones in standing prime rib roast
- 6 Tbsp Worcestershire sauce helps with the crust outside the primerib roast you will not taste it when the product is finished cooking
- 6 Tbsp mayo helps with the crust outside the primerib roast you will not taste it when the product is finished cooking
- 6 Tbsp bbq rub I am using treager beef rub
Garlic Herb Rub
- 28 Grams fresh sage
- 28 Grams fresh rosemary
- 6-8 Tbsp bbq rub I am using treager beef rub or Montreal steak spice
- 1 Tsp of each salt, pepper & garlic powder
- 6-7 Tbsp worchestershire sauce I used worchestershire sauce for this recipe but I have used olive oil in the past and I found olive oil worked better (same amount 6-7 tbsp if you choose to use olive oil
- 3-5 Tbsp minced garlic fresh or garlic paste works
Creamy Buffalo horse radish sauce
- 1/2 Cup horseradish I am using bottles stuff bought from a grocery store
- 1 Tsp dried oregano
- 1-2 Tbsp Hot sauce I am using franks Buffalo
- 1 Tbsp minced garlic
- 1 Tbsp worchestershire sauce
- 1/4 Cup mayo
- salt & pepper to taste
Instructions
- YOU CAN’T miss this step. Always make sure when using a big cut of meat such as a prime rib roast to let it come down to room temperature prior to smoking/grilling
- pat dry your prime rib roast
- apply mayo, worchestershire sauce and your bbq rub
- now time to put together the garlic herb wet rub (chop the fresh herbs then combine all ingredients together) apply to the prime rib roast and press down sso they stick, don’t be scared to rub it all over the prime rib roast it’s full of flavour
- set your grill or smoker at 300 degrees and smoke until desired internal temp, I grilled my on indirect heat for 4-5 hours and let it rest for 30 minutes.
- while the meat is resting combine the creamy Buffalo horseradish sauce and refrigerate until ready to serve
- meat is done resting, slice as thick or thin of slices as you like, and serve with the bones on the side (I love the beef bones so much flavour), my roast was a perfect 140 degrees internal temp.
