MUSTARD PRIME RIB WITH HORSERADISH CREAM

Mustard Prime Rib With Horseradish Cream image

Number Of Ingredients 13

FOR THE PASTE:
2 tablespoons black peppercorns
2 tablespoons mustard seeds
1/2 cup country-style whole grain mustard
2 tablespoons Worcestershire sauce
2 tablespoons fresh chopped rosemary
FOR THE HORSERADISH CREAM:
1 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon dried green peppercorn, crushed
1 tablespoon Worcestershire sauce
1 seven-bone standing beef rib roast, 12 to 14 lbs
2 tablespoons kosher salt

Steps:

TO MAKE THE PASTE: Using a spice grinder or mortar and pestle, crush the peppercorns and mustard seeds. Transfer to a small bowl and combine with the remaining paste ingredients. Mix well.Spread the paste evenly over the roast, cover with plastic wrap, and refrigerate for 12 to 24 hours.TO MAKE THE HORSERADISH CREAM: In a small bowl whisk together the horseradish cream ingredients. Refrigerate until ready to serve.Allow the roast to stand at room temperature for 30 to 40 minutes before grilling. Season with the salt and grill over Indirect Medium heat, keeping the grill's temperature between 350°F and 375°F until the internal temperature reaches 135°F for medium rare, about 2 to 2 1/2 hours.Remove the roast from the grill, loosely cover with aluminum foil, and allow to rest for 20 to 30 minutes before slicing. The internal temperature will rise 5°F to 10°F during this time.Using a sharp knife, remove the bones from the roast and cut the meat into 3/4 inch slices. Serve warm with the horseradish cream sauce on the side.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves