Prime Rib with a Horseradish Salt & Pepper Crust

• Meat

  • 1 6lb prime rib of beef

• Produce

  • 4 cloves Garlic
  • 1/4 cup Pepper corns

• Condiments

  • 3/4 cup Horseradish, fresh

• Baking & Spices

  • 1 tbsp Pepper, freshly ground
  • 1 tbsp Salt, Coarse

• Oils & Vinegars

  • 1/4 cup Olive oil

• Beer, Wine & Liquor

  • 1 Drip pan with wine or guiness beer in it
  • 1/4 cup Red wine

Found on aprettylifeinthesuburbs.com

Ingredients

• 1 6lb 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, dont 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

Directions

• 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 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.