Roasted Horseradish-Crusted Prime Rib by Chef Tyler Florence

• Difficulty4/5
• Prep time15 mins
• Cook time2 hrs
• Serves8 - 12
• HardwoodCherry

The tangy spice of horseradish cuts through the richness of smoked prime rib in this recipe by Chef Tyler Florence.

• 1 prime rib roast (5 ribs)
• 5 garlic cloves, smashed
• 1/2 cup horseradish, prepared

• 2 tbsp kosher salt
• 1/4 cup ground black pepper
• 1/2 cup extra virgin olive oil

• 1/2 bunch thyme
• 1 bunch rosemary

• 1 prime rib roast (5 ribs)
• 5 garlic cloves, smashed
• 1/2 cup horseradish, prepared
• 2 tbsp kosher salt

• 1/4 cup ground black pepper
• 1/2 cup extra virgin olive oil
• 1/2 bunch thyme
• 1 bunch rosemary

When ready to cook, start Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350F and let preheat for 10-15mins.

Lay the beef in a roasting pan with the bone side down. In a small bowl mash together the garlic, horseradish, salt, pepper, thyme, rosemary and olive oil to make a paste.

Massage the paste generously over the entire roast.

Put the pan on the grill, cover, and roast for about 2 hours for medium-rare.

Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees for medium-rare.

Remove the beef to a carving board and let it rest for 20 minutes before carving. Enjoy!

We were honored to partner with talented celebrity Chef Tyler Florence on this recipe, made specifically with the Timberline grill in mind. Stay tuned for more from our recipe collaboration with Chef Tyler Florence. See more of Chef Tyler Florence’s work on his Instagram account @tylerflorence and stay up to date with him on the Food Network.

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