Brian in the Kitchen


Brian in the Kitchen Recipes


BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

June 22 2018

Big Meat - Grilled Prime Rib

    1 (4-rib) standing beef rib roast (about 8 to 12 pounds)
    2 tablespoons olive oil
    2 tablespoons kosher salt
    1 1/2 teaspoons freshly ground black pepper
    Horseradish-Cream Sauce, for serving (see recipe intro)

Rinse the rib roast with cool water and pat it dry with paper towels. Place on a wire rack set on a baking sheet, cover with dry paper towels, and refrigerate until the surface of the meat is dry to the touch. (You can age the meat for several days by tightly covering it with a clean, dry kitchen towel and refrigerating it on a wire rack set on a baking sheet.)

Remove the roast from the refrigerator, unwrap it, and rub it all over with the oil, then the salt and pepper. Let it sit for 1 hour at room temperature.

Twenty minutes before the roast has come to room temperature, prepare the grill. If you’re using a charcoal grill, light enough charcoal to fill a standard chimney starter, about 5 quarts. After about 10 minutes, when the charcoal is red hot, carefully transfer it to one side of the grill’s charcoal grate. Set a drip pan next to the hot charcoal. Set the cooking grate over both the charcoal and the drip pan.

Place the roast bone-side down on the cooking grate and over the drip pan (not over the flaming charcoal) and cover the grill. Rotate and flip the meat every 30 minutes so that every side of the roast is exposed to the hot side of the grill. Continue flipping until a thermometer inserted into the center of the roast (but not touching any bones) reads 125°F for medium rare, about 2 hours. (Depending on the charcoal you use, you may need to add more halfway through the cooking time.)

Transfer the roast to a cutting board, tent it with foil, and let it rest for 10 minutes. Separate the ribs by cutting through the meat in between them. Slice the meat off the bones and serve with horseradish-cream sauce.

Horseradish-Cream Sauce

    1/2 cup heavy cream, chilled
    1/2 cup crème fraîche or sour cream
    2/3 cup (5 ounces) prepared horseradish
    2 tablespoons finely chopped chives
    1 teaspoon kosher salt, plus more as needed
    Freshly ground black pepper

Place heavy cream in a medium bowl and whisk until the cream starts to hold a line when you drag the whisk through it. Using a rubber spatula, fold in crème fraîche or sour cream, horseradish, chives, and salt. Season with pepper and additional salt as desired. Serve with Grilled Prime Rib or smear on a roast beef sandwich.