Horseradish Crusted Prime Rib Roast

GulfCoastEgger

Ingredients

2 bone in prime rib roasts, 3 ribs each

5 garlic cloves, smashed with a fancy garlic clove smasher

1/4 cup Zatarians horseradish

2 fresh rosemary sprigs

4 fresh thyme sprigs

1/2 cup Kosher salt

1/4 cup ground pepper

1/2 cup extra-virgin olive oil

Instructions

Mix all of the dry ingredients together in a medium size bowl.  Add horseradish and olive oil.  Add fresh spices...de-sprig them for better mixing.  Make a thich paste using a spatula.

Pat the paste on the rib roast covering all sides generously.  Cover and let stand overnight in the fridge or as long as you can.

Pull the meat out of the fridge and let come to room temp.

Fire up the BGE with plate setter and set the temp to about 300 -325.  Cook for about 3 and a half hours (145) or to desired doneness.  145 yielded a nice juicy pinkesh - red center.

Notes

This was my first really expense cut of meat project and the BGE carried me to the finish line. Horseradish paste quanities from The Foodnetwork recipe site.

Number of Servings: 12

Time to Prepare: