MUSTARD CRUSTED PRIME RIB RECIPE

By á-7985

Ingredients

• Paste:
• 2 tablespoons black peppercorns, crushed
• 2 tablespoons mustard seeds, crushed
• 1/2 cup whole grain mustard
• 2 tablespoons Worcestershire sauce
• 2 tablespoons fresh chopped parsley
• Horseradish Cream Sauce:
• 1 cup sour cream
• 2 tablespoons horseradish
• 1 tablespoon dried green peppercorns, crushed
• 1 tablespoon Worcestershire sauce

Preparation

Step 1

Make a paste by combining paste ingredients in a small bowl.
Spread paste over the top and sides of the roast and refrigerate for 12 – 24 hours.
Horseradish Cream Sauce: combine all ingredients in bowl and refrigerate until ready to use.
Cooking suggestions: (regardless of the method you use make sure you catch the drippings with a drip pan and add a little beef broth in drip pan before cooking)
On the grill:
Soak wood chips in water, beer, bourbon, or wine for at least 30 minutes prior to grilling.
Leave the cheesecloth on place the roast ribs down and grill over indirect low heat (keeping the grill’s temperature between 275 – 300 degrees) until the internal temperature of the roast reaches 120 degrees for rare and 135 degrees for medium rare.
Remove the roast from the grill and cover with aluminum foil and allow roast to rest for 20 – 30 minutes. Remember that the internal temperature of the roast will rise 5 – 10 degrees during this resting period.
Don’t forget the Au Jus:

Heat the drip pan on the grill or on the stove and add enough beef broth (or equal amounts of beef broth and red wine) to make about 1 cup or more of au jus once reduced. Simmer the liquid until it’s reduced by up to one half, carefully scrape the browned bits off the bottom of the pan. Remove any remaining fat from the surface with a ladle or absorbent paper towel. Season with salt and pepper.

* Remove the roast from the grill and cover with aluminum foil and allow roast to rest for 20 – 30 minutes. Remember that the internal temperature of the roast will rise 5 – 10 degrees during this resting period.