Elizabeth’s Holiday Prime Rib with Decadent Horseradish Cream
This recipe is the star of my family’s holiday dinner—but it’s not a fussy star! The recipe is easy enough for a new cook and so good that you will make it year-after-year. Make sure to order an untrimmed rib roast from your butcher—the fat and the rib bones still intact—the butcher may fight you on this, but let them know that YOU know what you are asking for! And, be forewarned, if they trim the prime rib and then give you the trimmings to lay over the top, it is not the same at all! The “fat cap” will baste the meat and keep it juicy during the long cooking time and the rib bones will act as a natural roast holder. I serve the rare prime rib with Decadent Horseradish Cream and a side of sizzling Yorkshire Pudding.
Grilling Method: Indirect/Medium Heat
2 tablespoons black peppercorns
2 tablespoons dried rosemary
2 tablespoons kosher salt
2 tablespoons sweet paprika
2 tablespoons smoky paprika
1 7-rib prime rib roast (16-18 pounds), untrimmed
1 small head garlic, peeled and cut into slivers
6-8 sprigs fresh rosemary, divided
Combine first five ingredients and grind in a spice grinder; set aside. Using a paring knife, cut a series of slits at least 2 inches apart into the roast. Insert garlic into half the holes and one sprig rosemary into the others. Coat the roast with a thin layer of olive oil first and then the spice rub. Place the roast (fat side up) in center of cooking grate on a bed of the remaining rosemary. Grill until done, 3½ – 4½ hours for medium-rare (11-13 minutes per pound), or until an instant-read thermometer reaches 130°F. Transfer the roast to a platter and cover loosely with foil. The meat will continue to cook and will gain 10 degrees to a perfect medium rare temperature at 140ºF. Let rest for 15-20 minutes before carving and serving.
Decadent Horseradish Cream
1 pint heavy whipping cream
1-2 tablespoons refrigerated, white prepared horseradish
Zest of ½ meyer or regular lemon
While the roast rests, pour cream in a clean stainless steel bowl. Using an electric beater, whip on high until the cream forms soft peaks. Add 1-2 tablespoons of prepared horseradish – making sure it is not horseradish cream. Taste and adjust, adding more if you like it stronger. Season with sea salt, and lemon zest. Serve immediately.