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.
Prime Rib Roast with a Horseradish Salt & Pepper Crust
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: (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!