Rich, savory rib roast and bold, spicy horseradish sauce create the perfect balance of flavors in this wow-worthy dish.
.Ingredients:
rib roast
19 lb Chairman’s Reserve® boneless prime rib roast
Trompo® King Picanha Meat Seasoning
horseradish sauce
¼ cup Duke’s® Mayonnaise
½ cup sour cream
1 teaspoon Tabasco® hot sauce
2 tablespoons hot prepared horseradish
Salt and pepper, to taste
crispy baked potatoes
3-5 large potatoes
Duck Fat Spray
Salt
Directions:
rib roast
- Trim most of the fat and then coat the roast with Duck Fat Spray and Trompo King Picanha Meat Seasoning. Give meat a huge smoke bath in a smoker at 235°F using white oak and hickory until the internal temp is 122°F. Then pull it off and loosely tent it with foil to rest for about 1 hour.
- Cut into 1’’ pieces and serve with horseradish sauce and baked potatoes.
horseradish sauce
- Mix all sauce ingredients in a small bowl.
crispy baked potatoes
- Coat your potatoes with Duck Fat Spray and salt, wrap in foil and put in smoker 1 hour into the cook.
Recipe courtesy of Gabe Weiss.