Ribeye Roast on Traeger with Zesty Horseradish Sauce

5 from 1 vote

Ribeye Roast on Traeger with Zesty Horseradish Sauce

This tender ribeye roast is smoked to perfection and served with a zesty horseradish sauce. The perfect meal for the holidays or other special occasion!

Prep Time10

Cook Time2 20

Resting Time20

Total Time2 50

Course: Main Course

Cuisine: American

Servings:

Calories: 738kcal

Author: Holly Lee

Cost: $80

Equipment

Traeger Grill or other smoker

Ingredients

For the Ribeye Roast

4-5 pound Ribeye Roast boneless prime rib
3 sprigs Thyme or more to taste
3 sprigs Rosemary or more to taste
4-5 cloves Garlic
1-2 tablespoon Kosher Salt
1/2 tablespoon Black Pepper
2 tablespoon Olive Oil

For the Zesty Horseradish Sauce

2-3 tablespoon Grated Horseradish *see notes
1/2 cup Greek Yogurt
1/2 cup Sour Cream
1/4 teaspoon Salt
1/8 teaspoon Black Pepper
1 clove Garlic
2 teaspoon Lemon Juice
2 tablespoon Sliced Green Onion Tops

Instructions

Remove your ribeye roast from the refrigerator 1-2 hours before you plan to smoke it. Let it rest at room temperature.
4-5 pound Ribeye Roast
Heat your smoker to 250 degrees F.
Strip the leaves from the thyme and rosemary stems. Peel your garlic cloves. Mince the herbs & garlic with a knife, or use a blender to chop them small in a blender cup.
3 sprigs Thyme, 3 sprigs Rosemary, 4-5 cloves Garlic
Add the olive oil, salt, & pepper to the herby garlic mixture. Stir.
1-2 tablespoon Kosher Salt, 1/2 tablespoon Black Pepper, 2 tablespoon Olive Oil
Spread your rub all over the outside of the ribeye roast coating every inch of it.
Bring your ribeye roast out to your smoker and place the roast directly on the grill grates. Close the lid and let the roast smoke until it reaches an internal temperature of 120. This will take about 2 hours for a 4 lb roast. Add 30 minutes for each additional pound.
When the internal temperature reaches 120 degrees F, remove the ribeye roast from the smoker and cover in tin foil. Let the roast rest for 15-20 minutes. Meanwhile, set your Traeger to "High" or about 450 degrees.
While the roast is resting, prepare your zesty horseradish sauce. Chop your grated horseradish into small pieces and add to a mixing bowl.
2-3 tablespoon Grated Horseradish
Add the greek yogurt, sour cream, salt, and pepper. Grate a garlic clove into the sauce, and squeeze about 2 tsp lemon juice into the sauce. Whisk together and top with sliced green onion tops.
1/2 cup Greek Yogurt, 1/2 cup Sour Cream, 1/4 teaspoon Salt, 1/8 teaspoon Black Pepper, 1 clove Garlic, 2 teaspoon Lemon Juice, 2 tablespoon Sliced Green Onion Tops
After your roast has rested 15-20 minutes, place it back on your Traeger to do the reverse sear at high heat. Watch the temperature closely to pull the roast off the grill at your desired doneness. Aim for 135 for medium rare.
Turn your ribeye roast onto a new side every 5-10 minutes until the roast reaches your desired temperature. This takes about 15-20 minutes.
Remove the roast from the grill when your desired temperature is reached. Slice the roast against the grain and serve immediately with the horseradish sauce.

Video

Notes

If your roast is bigger or smaller than 4-5 pounds, adjust your timing as necessary for 30 min/lb.
The temperature will rise as the roast rests. Because of that, you don't want to cook it far past 120°F internal temperature before pulling it off to rest (unless you prefer your meat more well done).
Always slice against the grain for the most tender meat.
If you want a perfect medium-rare, you may wish to end the reverse sear at a degree or two before 135°, it may rise another degree or so off the grill, so watch the thermometer. Slice the roast when it hits 135°.
Make sure you find regular grated horseradish, not a pre-prepared horseradish sauce. You can usually find this in the deli section of most large grocery stores.

Internal Temperature	Doneness Level
125°–130°F	Rare
130°–135°F	Medium Rare
135°–140°F	Medium
140°–145°F	Medium Well
145°–150°F	Well Done

Nutrition