Prep Time: 30 minutes | Cook Time: 3 hours | Servings: 6–8
Ingredients
Prime Rib
- 3-bone rib roast, bones attached
- 2.5 tbsp kosher salt
- 2.5 tbsp black pepper
- 2 tbsp garlic powder
- Canola oil, as needed
- Chopped chives, for garnish
Stuffing
- 4 cups cooked spinach
- 6 bacon slices, thinly sliced
- 2 tbsp chopped shallots
- 2 tbsp minced garlic
- 1 tbsp bread crumbs
- 2 oz bourbon
Tangy Horseradish Sauce
- ½ cup mayonnaise
- ¼ cup buttermilk
- ⅛ cup sour cream
- 1.5 tbsp Dijon mustard
- 1.5 tbsp prepared horseradish
- 1.5 tbsp champagne vinegar
Instructions
- Preheat a grill to 325°F for indirect cooking. Place a cast-iron skillet on the heat to warm before cooking.
- Add the sliced bacon to the skillet and cook slowly until browned and caramelized, about 20–25 minutes. Stir occasionally.
- Add the shallots and garlic and cook for 2–3 minutes. Then add the spinach and bread crumbs and cook until combined and softened. Remove from heat and let cool.
- Prepare the prime rib by slicing between the meat and the rib bones about ⅔ of the way down. Cut another 1–1.5 inches into the meat to create a pocket for stuffing.
- Fill the pocket with the stuffing mixture. Tie the roast with butcher’s twine, being careful not to compress the filling. Coat lightly with oil and season with salt, pepper, and garlic powder.
- In a bowl, whisk together all the horseradish sauce ingredients. Refrigerate until ready to serve.
- Prepare your smoker or grill for a two-zone indirect setup at 250°F. Add wood chunks or chips if desired.
- Place the stuffed prime rib on the smoker and cook for 25 minutes per pound (about 2.5–3 hours), until the internal temperature reaches 115°F for medium-rare.
- Remove from heat and rest for 25 minutes.
- Cut away the butcher’s twine, slice, and serve with horseradish sauce and chopped chives. Enjoy!
Serving Tip
Pair this stuffed prime rib with creamy mashed potatoes, roasted vegetables, or a fresh herb salad for a complete feast-worthy meal.
