Roxy15
New member
Prime Rib:
1-(3-lb.)-Boneless Prime Rib Roast
2-3 T. Montreal Steak Seasoning
1 T. Prepared Grated Horseradish
1 T. Penzy’s Horseradish Dip
2 T. Hot Water
2/3 Cup Cream
1/3 Cup Mayonnaise
Salt & Pepper, To Taste
Put the roast on a cutting board with the deckle (fat cap) on top. Score the fat by making shallow diagonal cuts in a diamond pattern at about 1-inch intervals. Generously dust the roast on all sides with the steak seasoning, making sure to work it into the cuts. Refrigerate while you set up the grill.
You’ll need a flame-proof roasting pan or an old 9x13-in. baking pan with a rack.
For the sear, set the grill up for a direct cook over high heat-(700°F). Get the cooking grate nice and hot and sear the roast directly on the grate for 90 seconds on each side. When the roast is browned all over, move it to the rack-(fat side up)-set in the roasting pan.
Move the roast to the refrigerator to cool for at least 30 minutes. The idea is to stop the cooking process so that the outside gets nice and crispy while the inside stays a uniform medium-rare.
Preheat the oven for 300 degrees.
Add 2 cups of water to the roasting pan and place roast in oven. Cook for about 15 to 20 minutes per pound, or until it hits 125°F internal.
Move the roast to a cutting board and let rest while you make the Horseradish Sauce.
Combine hot water and dip seasoning and let sit for 5 minutes. Add grated horseradish, sour cream, and mayonnaise; mix to combine.
Let sit for another 5 minutes, then taste and adjust seasonings.
Carve roast and serve with horseradish sauce on the side.
1-(3-lb.)-Boneless Prime Rib Roast
2-3 T. Montreal Steak Seasoning
1 T. Prepared Grated Horseradish
1 T. Penzy’s Horseradish Dip
2 T. Hot Water
2/3 Cup Cream
1/3 Cup Mayonnaise
Salt & Pepper, To Taste
Put the roast on a cutting board with the deckle (fat cap) on top. Score the fat by making shallow diagonal cuts in a diamond pattern at about 1-inch intervals. Generously dust the roast on all sides with the steak seasoning, making sure to work it into the cuts. Refrigerate while you set up the grill.
You’ll need a flame-proof roasting pan or an old 9x13-in. baking pan with a rack.
For the sear, set the grill up for a direct cook over high heat-(700°F). Get the cooking grate nice and hot and sear the roast directly on the grate for 90 seconds on each side. When the roast is browned all over, move it to the rack-(fat side up)-set in the roasting pan.
Move the roast to the refrigerator to cool for at least 30 minutes. The idea is to stop the cooking process so that the outside gets nice and crispy while the inside stays a uniform medium-rare.
Preheat the oven for 300 degrees.
Add 2 cups of water to the roasting pan and place roast in oven. Cook for about 15 to 20 minutes per pound, or until it hits 125°F internal.
Move the roast to a cutting board and let rest while you make the Horseradish Sauce.
Combine hot water and dip seasoning and let sit for 5 minutes. Add grated horseradish, sour cream, and mayonnaise; mix to combine.
Let sit for another 5 minutes, then taste and adjust seasonings.
Carve roast and serve with horseradish sauce on the side.
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