Reverse-Seared Prime Rib

Reverse-Seared Prime Rib with Horseradish and Red Wine Sauces
Serves 6-8

Prime rib is best cooked to rare or medium rare. By reverse searing—cooking the meat at a lower temperature first, then increasing the temperature to finish the cooking—you’re able to infuse the meat with a deep, smoky flavor without overcooking it. Note that most of the prime ribs roasts you buy in a grocery store are already trimmed.

What you need:
4 tablespoons kosher salt
2 tablespoons cracked black pepper
1 tablespoon coarsely-ground coriander seeds
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 tablespoon fresh thyme
2 teaspoons hot mustard powder
1 (4-pound) prime rib roast, trimmed (ask your butcher to do this)
2 cups apple juice, in a spray bottle, for the grill
Horseradish Sauce (recipe to follow)
Red Wine Sauce (recipe to follow)

What to do:
1. In a small bowl, stir together the salt, pepper, coriander, onion, garlic, thyme, and mustard powder until well incorporated. Reserve ½ teaspoon of this seasoning mixture for the Red Wine Sauce. Pat the remaining seasoning evenly onto all sides of the prime rib to coat, and refrigerate, uncovered, for 6 hours.

2. Remove the prime rib from the refrigerator 1 hour before cooking, and let it sit at room temperature.

3. Make the Horseradish Sauce and Red Wine Sauce.

4. When you are ready to cook, heat the grill to 225 degrees F, using the 2-Zone setup.

5. Place the prime rib fat-cap-down on the cool side of the 2-Zone grill, close the lid, and cook 1 hour. Spray the roast with apple juice to moisten, and transfer the meat to the hot side of grill. Increase the grill temperature to 400 degrees F, close the lid, and cook 1 additional hour, spraying it with apple juice every 15 minutes. The meat is done when a meat thermometer placed in the thickest part of the roast reads an internal temperature of 120 degrees F. Allow the roast to rest 20 minutes before serving.

Serve with the Horseradish Sauce and Red Wine Sauce on the side.

Horseradish Sauce

What you need:
½ cup sour cream
2 tablespoons prepared horseradish
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
½ teaspoon lemon zest
½ teaspoon fresh lemon juice
¼ teaspoon Worcestershire sauce
1 tablespoon chopped chives

What to do:
Stir all ingredients together in a small mixing bowl until well combined. Transfer to an airtight container and refrigerate until ready to use. This sauce may be kept, refrigerated, for 3 days.

Red Wine Sauce

What you need:
1½ cups red wine, your choice brand
5 sprigs fresh thyme
2 bay leaves
1 clove garlic, smashed>
½ cup demi glace
½ teaspoon reserved prime rib seasoning blend
2 tablespoons unsalted butter
¼ cup finely-chopped chives

What to do:
In a small saucepan over medium heat, combine the red wine, thyme, bay leaves, and garlic and cook 10 minutes, or until the sauce has reduced by half. Add the demi glace and the reserved seasoning blend, and simmer 3 minutes. Remove the pot from the heat and gently stir in the butter and chives until the butter has melted. Cover the pot and keep the sauce warm until ready to use.

NOTE: Check the consistency of the sauce before serving. If it is too thick, stir in hot water, 1 teaspoon at a time, as needed to reach a desired consistency.

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