Serves 4 - 6
I cooked this in my smoker, but you can easily do it in your oven, same temp, same directions.
One 5-6 pound, bone-in prime rib, see note below
Kosher salt & coarse ground black pepper
2-3 ounces prepared horseradish, about 1/2 cup
1/4 cup mustard - could be Dijon, grainy, deli or even yellow would work
2 tablespoons garlic paste, or 4 cloves minced
1 tablespoon soy paste, or sauce
2 tablespoons finely chopped parsley
Serve with Yorkshire Puddings and Onion Gravy, see below
Remove roast from fridge about an hour before cooking
Preheat smoker or oven to 375
Season roast generously with salt & pepper
Combine horseradish, mustard, garlic, soy & parsley, mix well
Spread on all sides of the roast, and if the bones were cut off, tie them to the roast snuggly
Put on the smoker or in the oven, and cook until 125 degrees
Meanwhile, prep the Yorkies
When the roast hits 125, remove and tent loosely with foil
Let rest 30 minutes before slicing
NOTE: I love the bones on a prime rib, but carving with them attached is a pain. And trying to cut them off a 130 degree roast is also a pain. So cutting them off first (either you or the butcher) is much better, plus you get the benefit of being able to season the meat all the way around.
YORKSHIRE PUDDING
4 eggs
1 cup milk
1 cup all purpose flour
1/4 cup fat: beef tallow, bacon grease, neutral oil live vegetable or avocad
Put eggs and milk in a large bowl and beat until combined
Sift flour into the mixture, at little at a time stirring well to get smooth before adding more
When all the flour is in and it’s super smooth, refrigerate at least an hour up to overnight
Preheat oven to 475
Add a teaspoon of fat to each cup of a 12-cup muffin tin
Put in the muffin tin into the oven for 15 minutes
Remove then pan and shut the door right away - immediately stir the batter to make smooth again, then carefully but quickly add batter to each tin and get back in the oven right away
Do not open the door of the oven until ready to remove them, and then not until they’re golden brown, crispy and puffed
Serve right away
ONION GRAVY
2 tablespoons butter
1 cup finely diced yellow onion
1/2 tablespoon garlic paste, or 1 large clove minced
2 cups beef broth
1 tablespoon Worcestershire
1/2 tablespoon dark soy, or light if you don’t have
Kosher salt & coarse ground black pepper
Put butter into a pot, and when melted, add the onions
Cook 5-7 minutes over medium high, until softened and beginning to brown lightly
Add garlic, and cook stirring until fragrant, about a minute
Sprinkle flour over the top, and mix in well about a minute, or until it’s like sand
Add the broth, a little at a time making sure it’s smooth before adding more
As it starts to thicken put in the Worcestershire and soy, stir well then season to your liking with salt & pepper
Serve, or set aside and reheat when ready
NOTE: