Grilled and Roasted Prime Rib

We had a quiet New Year’s Eve this year. For the first time in over 10 years we didn’t host a party, so it was just my dear wife and me, four spoiled cats, a roaring fire in the fireplace, and this lovely hunk of prime rib.

1 3-pound boneless prime rib roast
2-3 tablespoons Montreal-style steak seasoning

1 tablespoon prepared grated horseradish
1 tablespoon Penzy’s horseradish dip
2 tablespoons hot water
2/3 cup sour cream
1/3 cup mayonnaise
Salt and 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. Stash in the fridge while you set up the grill.

You’ll need a flame-proof roasting pan (I use an old 9×13 baking pan) with a rack.

For the sear, set your 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 fridge 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.

Normally, I would finish this on the Big Green Egg, but a record cold front moved in and discretion got the better part of me.

Preheat the oven for 300°F. 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 mayo and mix to combine. Let sit for another 5 minutes, then taste and adjust seasonings.

Carve roast and serve with horseradish sauce on the side.

The Verdict:
This is becoming my favorite way to do prime rib. The searing gives the roast a nice browned and tasty crust while finishing it at a lower temperature after a rest makes sure you have minimum amount of overcooked meat and a maximum amount of yummy medium-rare.

The horseradish sauce was exactly what I been trying to make. I like the creaminess of horseradish dip, but it never has enough bite for me. Combining the two worked perfectly.

Hope you all had a happy New Year!