FROM THE SMOKE IN DA EYE ARCHIVES COMES HORSERADISH CRUSTED, DRY AGED PRIME RIB ROAST.  HAPPY HOLIDAYS!

What would the Holidays be without large quantities of smoked meat?  This year, I decided to cook up a dry aged bone-in rib roast.  I started with a 14 pounds Angus roast, wrapped in cheesecloth and aged for 5 days in an empty fridge at about 35 degrees.

Roast was removed Christmas morning and trimmed of all hard fat.  The roast was then rubbed down with a fresh herb and horseradish paste, rested for two hours to bring it up to room temperature then placed on a Weber Smoky Mountain smoker at approximately 400 degrees with some olive wood.   All I can say is definitely worth the effort!

Herb Horseradish Paste
3 oz prepared horseradish sauce
4 garlic cloves minced
3 tablespoons minced rosemary leaves
3 tbsp minced oregano
3 tbsp minced parsley
2 tbsp kosher salt
2 tbsp crushed black pepper
Olive oil

Blend ingredients, adding olive oil until achieving a paste-like consistency.  Rub meat completely with paste, tie with butchers twine and rest at room temperature while preparing smoker.  Heat smoker to 35-400 degrees, add meat and cook until roast reaches an internal temperature of 125 degrees.  Remove and rest.  Note, roast will increase in temperature another 10 degrees to medium rare.  Remove roast from bones, slice and serve with horseradish cream sauce.