Recipes: Beef

Horseradish-Crusted Prime Rib Roast

Author: Russ Faulk, Kalamazoo Outdoor Gourmet
Servings: 8
Course: Entrees

A prime rib roast creates a sense of occasion like no other cut. I prefer to cook it on the grill, adding flavor from a little smoke. The horseradish crust for this recipe is easy to prepare and builds a crunchy and flavorful layer on the outer edge of the roast. Serve the roast plain or with your favorite horseradish sauce on the side. For a slightly more modest budget, you can achieve great results with a Choice-grade standing rib roast.

Ingredients:

1 bone-in Prime rib roast or Choice-grade standing rib roast, about 6 pounds

1/3 cup horseradish, finely grated

2 tablespoons prepared Dijon mustard

7 large cloves garlic, finely grated

2 tablespoons fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

Finely grated zest of 1 lemon

2 teaspoons coarse sea salt

1 tablespoon olive oil

2 cups of your favorite wood chips, soaked (I like to use apple or cherry)

Instructions:

Prepare the grill for indirect grilling at about 350 degrees.

Thoroughly combine all ingredients except the roast and the wood chips in a bowl. Dry off the roast and place bone-side down on a board or other prep surface. Coat the top of the roast with the horseradish paste and let sit at room temperature for about 20 minutes.

Place the roast directly on the grill grate with the bone-side down in the indirect cooking zone. Add the wood chips as appropriate for your grill (place on top of a charcoal fire, place in your smoker tray or smoking envelope from tinfoil).

Cook over indirect heat with the grill closed for between 1 1/2 and 2 hours, until the internal temperature reads 125 degrees F for medium rare and the horseradish crust has browned and become crispy (you can control the degree of browning of the crust by the proximity of the roast to the fire, but keep the roast in the indirect zone at all times.) Remove from the grill and let rest for 20 minutes (the internal temperature will continue to rise).

Carve and serve on a warm platter.

Try this recipe with sides of Grilled Brussels Sprouts and Grill-Roasted Fingerling Potatoes