This Prime Rib Roast with a Horseradish Salt & Pepper Crust is a delicious and flavourful main dish!
One of my most favourite things to do for New Year’s Eve is barbeque a prime rib roast! 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. Especially one with a horseradish and salt & pepper crust!
This recipe and spice rub is our go-to recipe…and it has yet to fail us! Divine!
A delicacy. Yum. Dinner life just doesn’t get any better! I hope you love it.
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 before barbequeing.
- 1 – 6 lb prime rib of beef
- 1/4 cup olive oil
- 1/4 cup red wine
- 1/4 cup mixed herbs: (rosemary, thyme (anything else you like))
- 3/4 – 1 cup grated fresh horseradish (Buy a root and grate it, don’t use the jarred stuff)
- 1 tbsp freshly ground pepper
- 1/4 – 1/2 cup pepper corns
- 1 tbsp coarse salt
- 4 cloves garlic (crushed)
- drip pan with wine or Guiness beer in it
- In a small bowl, mix together the 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 2 1/2 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:
- Rare: 140 degrees F
- Medium: 160 degrees F
- Well Done: 170 degrees F
Have a delicious day! Happy New Years!