One of my most favourite things to do for New Year’s Eve is BBQ a prime rib! It’s the only time of year that I don’t feel guilty for the indulgence! There’s just something so festive about a fabulously cooked piece of meat!
This recipe and spice rub is our go-to recipe…and it has yet to fail us! Divine!
A delicacy. Yum. With horseradish, life just doesn’t get any better!
I hope you love it!
Prime Rib with a Horseradish Salt & Pepper Crust
- 1 6lb prime rib of beef
- ¼ cup olive oil
- ¼ cup red wine
- ¼ cup mixed herbs: rosemary, thyme (anything else you like)
- ¾ – 1 cup grated fresh horseradish (buy a root and grate it, don’t use the jarred stuff)
- 1 tbsp freshly ground pepper
- ¼ – ½ cup pepper corns
- 1 tbsp coarse salt
- 4 cloves garlic, crushed
- drip pan with wine or Guiness beer in it
- In a small bowl, stir together oil, herbs, horseradish and salt & pepper. I left the amounts above not precise, as the amounts are really up to you, and how spicy you like your meat. My husband adds a lot, as we love the flavours, and also because, a lot of the rub falls off into the drip pan.
- Rub the spice mix over the entire surface of the prime rib, then wrap meat in plastic, and refrigerate for at least 4 hours, or even overnight.
- Bring your meat out prior to cooking, and allow time to have it come up to room temperature prior to putting it on the BBQ.
- Preheat your BBQ on medium. Then unwrap the meat and place it in the centre of your oiled grill (with the center burner turned off) or, put it on a rotisserie. We prefer to do ours on the rotisserie.
- If you are doing your meat on a rotisserie, make sure to have a drip pan under your meat, it catches all the good drippings, and you can make gravy or a sauce with it (just make sure to strain it first). We put red wine or Guiness beer in the pan during the cooking process.
- It will take about 2 to 3 hours, depending on how you like it done. We like it medium-rare, so we usually do it for about 2½ hours. And this all depends on how big your roast is.
- Remove your roast when it is about 5 degrees below the internal temperature you want, and let it sit, covered with foil, for about 15 minutes.
Here is a temperature guide for doneness: (assuming a closed lid BBQ)
Rare: 140 degrees F
Medium: 160 degrees F
Well Done: 170 degrees F
Have a delicious day! Happy New Years!