Rudolph Prime Rib
When the holidays come around the first thing I think of is beef. This two Bone prime rib recipe is a simple go-to recipe for this time of year. The combination of our Gunpowder steak & brisket seasoning and our Alder wood smoked sea salt cannot be matched. This Dish pairs great with a good red wine or bourbon.
2-3 Bone-in Prime Rib
Gunpowder Steak & Brisket Seasoning
Alderwood Smoked Sea Salt
Melted Butter For Basting
1 Cup Sour Cream
1/4 Cup Mayonnaise
2 Tablespoon Prepared Horseradish
1 Tablespoon Lemon Juice
1/2 Tablespoon Fresh Chopped Dill
Platoon Sergeant Salt Pepper Garlic Seasoning
Ingredients for the Prime Rib
Ingredients For Horseradish Cream Sauce
Directions for the Horseradish Cream Sauce
We recommend assembling the Horseradish Cream Sauce first (It tastes better when it sits in the refrigerator for a few hours)
For assembly, add all the ingredients for the Horseradish Cream Sauce into a bowl and mix together.
Cover the sauce with plastic wrap and place in the refrigerator until ready to add to Prime Rib
Directions for the Prime Rib
Firstly, trim any excess fat or silver skin off your prime rib (I also recommend you tie your roast with some butchers twine)
Season your Roast with Alder Wood Smoked Sea Salt and let it sit for 30 minutes (You can also salt the roast the night before)
Season Your Roast with Gunpowder Steak & Brisket Seasoning
We recommend using a temperature probe for this recipe. (We used the BLANK temperature probe) Place your temperature probe in the center of the roast and set it to 128 degrees. If you don’t have a temperature probe and don’t have the proper PPE to fight through the holiday crowds to get to one, no worries. Simply use your regular Meat Thermometer to periodically check your meats temperature. Not using this highlighted part of the recipe so that we can push the meat temp thermometer in the instruction below
Set your oven or smoker to 275-300 degrees (I used Hickory Pellets in my Traeger Smoker)
After an hour, baste your roast every 30-40 minutes with melted butter
Once your internal temperature hits, use your Meat Thermometer to make sure the internal temperature has hit 128 degrees.
Once the roast has come to temp, remove from the oven and tent your roast with tin foil and let it rest for a minimum of 30 minutes
Cut your bones off and start slicing in ¼-½ inch slices
Top it off with some more Alder Wood Smoked Sea Salt and your Creamy Horseradish Sauce
We hope you and your family enjoy this absolutely delicious Prime Rib recipe!
Happy Holidays from all of us at Grill Your Ass Off!
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