Smoked Prime Rib with Horseradish Sauce
There are few holiday meals that stop the room like a perfectly cooked prime rib — and when you smoke it low and slow, it becomes the kind of centerpiece people talk about long after the plates are cleared. This Smoked Prime Rib with Horseradish Sauce is all about big flavor with minimal fuss: a rich, beefy roast layered with bold seasoning, finished with a caramelized glaze, and served with a creamy horseradish kick that takes every bite over the top. It’s the perfect upgrade for your holiday table, but honestly, it’s also worthy of any winter weekend when you want to treat your crew to something unforgettable.
For this cook, we’re teaming up with Pitmaster Sammy Albright of @beardedbbqboys, and his approach makes this premium cut feel surprisingly approachable. The flavor starts with a simple binder of olive oil, followed by a heavy coat of Livia’s Salt Pepper Garlic for that classic steakhouse foundation. Then we layer in a lighter dusting of Hi-West Santa Fe Woodfire Seasoning, adding a warm, smoky depth that complements the natural richness of the prime rib without overpowering it. The result is a seasoned crust that tastes bold and balanced from end to end — exactly what you want when the roast is the star of the show.
The key to prime rib on the smoker is gentle heat and patience. Smoking at 225°F gives the roast time to soak up subtle wood flavor while staying tender and juicy, and using a leave-in thermometer ensures you hit your perfect doneness every time. Once the roast reaches temperature, we crank up the heat to build that final crust — and this is where the magic happens. A brush of warmed The Notorious P.I.G. BBQ Sauce by PS Seasoning adds a glossy, caramelized finish that clings to the outside and brings a touch of sweet-savory bite to every slice.
To serve, we let the roast rest (don’t skip this), then cut thick slices and drizzle them with warmed Horseradish Sauce by Terrapin Ridge Farms. Warming the sauce is a simple trick that makes a big difference — it turns silky and aromatic, melting into the hot beef and balancing the richness with a bright, creamy heat. The combination of smoky beef, savory crust, sticky glaze, and horseradish finish delivers that “special occasion” flavor with a straightforward process anyone can pull off.
If you're cooking for guests, this is the kind of recipe that makes hosting feel effortless — because the smoker does the work while you enjoy the day. Pair it with your favorite holiday sides, or keep it classic with potatoes and a green veggie, and you’ve got a meal that feels elevated, comforting, and completely worthy of a celebration.
