I am doing a Prime Rib Roast this year as well. However I don't have a smoker so this recipe is what I use in the oven, it is tender and juicy. It's always a big hit too!
Wet Brine Recipe
In a large pot ( big enough for the roast) Pour 6-8 cups of water or beef stock.
Add 2/3 cup of Kosher or Sea salt,
3/4 a cup sugar,
6-8 cloves of garlic (just crushed open or split in half),
16 black, red and green peppercorns,
1 lemon cut in 1/2. Squeeze some juice into pot and then drop both halves in.
3 Bay leaves,
A few sprigs of thyme, parsley, or any herbs that you prefer!
After adding all the above ingredients to the pot, bring to a boil and then turn off the heat. Let cool10-15 minutes.
Place the Roast in the brine mixture and let sit for 24 hours in refrigerator. Or you can let it sit in the mixture for 48 hours for extra juicy, tender roast. It only requires 24 hours for great results.
When your ready to cook the roast, pull it out of the pot and rinse off. Pat the roast dry, and let it set out for 1/2 hour (minimum) to dry at room temperature. I leave it out for up to 2 hours.
Then place roast in roasting pan (DO NOT USE A BAG!).
Butter roast generously with softened butter, dip a cheese cloth in melted butter to wrap roast with. Cut slits in top of roast and stuff with garlic cloves, sprinkle salt and pepper generously, wrap with buttered cheese cloth and put in oven at 450 degrees for 15 minutes. Then turn down to 325 degrees for remainder of cooking time. Time will vary depending on size of roast, I do a 7-8lb roast and cook for 2 to 2 and 1/2 hours. Basting is not required unless the cheese cloth becomes dry, just baste with more melted butter. It should be gray the first inch in on the meat and from there turn pink, and then light red in the center. Let meat stand for 30 minutes to redistribute all the wonderful juices. Then cut and serve.
** Note, using the amount of salt in the above recipe seems like alot, but will not give the roast an over salted flavor. You do not have to use the pot to store the roast in the brine mixture, a large container will suffice. Add extra water to make sure the roast is covered.
Then you cannot forget the Horse Radish Sauce whether you buy it from the store or make your own.
Creamy Horse Radish Sauce
Use about 1/4 to 1/2 cup of prepared horseradish, mix with 2 cups of sour cream. Add two tablespoons of lemon juice and a teaspoon of salt. Thoroughly mix the ingredients, adding more horseradish as desired.
