Grilled Prime Rib Sliders with Horseradish Sauce

Why You’ll Love These Grilled Prime Rib Sliders

• Rich, juicy prime rib cooked low and finished over high heat
• Great for parties, game days, holidays, and cookouts
• Easy to serve as a handheld appetizer or main dish
• Perfect for freshly cooked or leftover prime rib
• Loaded with steakhouse flavor in every bite

Prime rib already has a naturally rich beef flavor, and grilling adds another layer of depth. Smoking it slowly keeps the meat tender, while the reverse sear builds a flavorful crust on the outside. When sliced thin and layered on pretzel buns with cheese and horseradish sauce, it becomes a slider that feels special but is still easy to eat.

Ingredients Needed to Make Grilled Prime Rib Sliders

• Prime Rib: A boneless prime rib works especially well for sliders because it is easy to season, cook, slice, and stack on buns. A bone-in roast may also be used if preferred.
• Horseradish: Fresh ground horseradish is used as a flavorful binder for the meat and as the base for the creamy sauce.
• Seasoning: An all-purpose seasoning ties the beef, horseradish, cheese, and sauce together.
• Cheese: Mild provolone melts nicely and complements the beef without overpowering it.
• Sour Cream and Mayo: These create a smooth, creamy base for the horseradish sauce.
• Chives: Chopped chives add freshness and a mild onion flavor to the sauce.
• Apple Cider Vinegar: A splash of acidity helps balance the sharp horseradish and the richness of the creamy ingredients.
• Slider Buns: Pretzel slider buns have a savory, slightly malty flavor that pairs well with rich prime rib.

Prep the Prime Rib

Great prime rib starts with proper preparation. Remove the roast from its packaging and pat it dry with paper towels. Drying the surface helps the horseradish and seasoning stick better and encourages a stronger crust during the sear.

For this Grilled Prime Rib Sliders recipe, the back ribs were removed from a bone-in prime rib before cooking. The bones can add flavor and moisture, so you can leave them attached if you prefer. Removing them makes it easier to coat the entire roast with horseradish and seasoning, which creates a more even crust for slicing and serving on sliders.

Coat the outside of the prime rib with fresh ground horseradish, then season generously with all-purpose seasoning. Make sure the roast is covered on all sides so every slice has plenty of flavor. Let the seasoned roast sit while the smoker comes up to temperature.

How to Smoke a Prime Rib

The smoking stage is the longest part of making Grilled Prime Rib Sliders, but it is also what gives the beef its deep flavor and tender texture. Preheat your smoker to 250 degrees Fahrenheit. If you are using a grill instead of a smoker, set it up for indirect heat so the prime rib cooks gently without burning.

Place the trimmed and seasoned prime rib directly on the grates. Smoke until the internal temperature reaches 120 degrees Fahrenheit. Depending on the size of the roast, this usually takes about 2 to 3 hours.

Prime rib is best when cooked to medium-rare because the meat stays tender, juicy, and easy to slice. If you prefer it cooked a little more, continue smoking briefly, but avoid taking the internal temperature beyond 130 degrees Fahrenheit. Overcooking can make the meat tougher and less juicy.

Internal Temps for Desired Finish

• 115°F for rare
• 120–125°F for medium-rare
• 130°F for medium

Once the prime rib reaches your preferred temperature, remove it from the smoker and let it rest for 5 minutes before searing.

Make a Creamy Horseradish Sauce

This creamy horseradish sauce adds the perfect bite to grilled prime rib sliders. It is cool, tangy, savory, and slightly spicy, which helps cut through the richness of the beef and cheese.

In a mixing bowl, combine fresh ground horseradish, sour cream, mayo, apple cider vinegar, all-purpose seasoning, and chopped chives. Stir until the sauce is smooth and evenly blended. Taste and adjust the horseradish amount if you want a stronger kick. Place the sauce in the refrigerator while the prime rib finishes cooking and resting.

How to Reverse Sear a Prime Rib

After the prime rib has been smoked, it is time to build a hot, flavorful crust. This final step is the reverse sear. Set up your grill for high direct heat. A charcoal chimney with a small grate on top can create intense direct heat over a focused area, but any very hot direct grilling setup can work.

Once the charcoal is fully heated, place the smoked prime rib over the direct heat using heat-resistant gloves and proper tools. Expect flare-ups because prime rib has plenty of fat. Work carefully and do not leave the roast in one position too long.

Sear the prime rib for about 30 seconds per side, rotating often to create an even crust all around. The goal is to brown the outside without overcooking the center.

Rest the Grilled and Seared Prime Rib

Resting is one of the most important steps when cooking prime rib. Cutting into the roast too early allows the juices to run out, which can leave the meat dry. Resting gives the juices time to redistribute throughout the beef, making each slice more tender and flavorful.

After searing, transfer the prime rib to a cutting board and let it rest for 10 minutes. Once rested, slice it thinly for the sliders. Thin slices are easier to stack on buns and create a better bite.

Assemble the Sliders

Now it is time to build the Grilled Prime Rib Sliders. Slice the pretzel slider buns and lightly toast them. Toasting helps the buns hold up to the sauce and juicy beef.

Spread a thin layer of creamy horseradish sauce on the bottom bun. Add a slice of provolone cheese, then layer on thin slices of grilled prime rib. Finish with more horseradish sauce and place the top bun over everything.

The final bite is rich, smoky, creamy, and slightly spicy. The pretzel bun brings a soft and chewy texture, the sauce adds a bright kick, and the prime rib delivers the bold beef flavor that makes these sliders stand out.

Make-Ahead and Leftover Tips

• Prime rib can be cooked a day ahead and reheated gently before slicing.
• The horseradish sauce can be made in advance and stored in the refrigerator.
• Toast the buns shortly before serving for the best texture.
• Leftover prime rib can be sliced thin and used for next-day sliders or sandwiches.
• Reheat prime rib gently to avoid overcooking it.

Final Thoughts

Grilled Prime Rib Sliders bring steakhouse-quality flavor to a backyard-friendly recipe. The combination of smoked prime rib, a high-heat sear, creamy horseradish sauce, provolone cheese, and toasted pretzel buns makes these sliders bold, satisfying, and perfect for sharing.

They are simple enough for a casual cookout but impressive enough for a holiday spread. Fire up the grill, slice the beef thin, and enjoy every bite.

Frequently Asked Questions

Other Flavor-Packed Sliders to Consider

Pork

French Toast Breakfast Sliders

Beef

Cheesesteak Sliders

Chicken & Turkey

Buffalo Chicken Sliders

Chicken & Turkey

Chicken Philly Sliders