The holiday season calls for indulgence, and what better way to indulge than with a classic Christmas meal? Prime Rib has become a fixture on holiday menus, but have you ever considered taking it outdoors? A Very Merry Grilled Christmas offers a simple yet flavorful recipe for Grilled Prime Rib with Horseradish Cream Sauce that will impress any guest. With a long roasting time, you'll have plenty of time to enjoy a cozy morning or afternoon, sipping on a hot drink and watching your favorite holiday movie. So fire up the grill, grab your tongs, and prepare to take your holiday feast to the next level.
The star of the show is, of course, the meat and the grill. To make it perfect, generously coat the roast with olive oil, salt, and pepper, and grill it with indirect heat for about two hours. Be aware, though, that cooking time will vary depending on the size of the roast. Remember to use steady, low heat and to be patient with large portions of meat or poultry.
What's great about this recipe is that it's perfect for small dinner parties of 8-10 people, leaving you plenty of time to prepare those delicious side dishes while grilling. And don't forget the Horseradish-Cream sauce, just the right amount of heat and spice to pair with that perfectly grilled prime rib.
So grab a cup of hot chocolate, perhaps It's a Wonderful Life on the TV, and let's get grilling! Get ready for the holiday with A Very Merry Grilled Christmas with this delicious recipe for Grilled Prime Rib with Horseradish Cream Sauce!
Grilled Prime Rib with Horseradish Cream Sauce Ingredients
- 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
- 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
Grilled Prime Rib with Horseradish Cream Sauce Directions
- 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 for indirect cooking using only half the burners. If the grill allows, set a drip pan above or in place of unused burners.
- Place the roast bone-side down over the drip pan (not over the active burners) 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.
- 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.
- Place heavy cream in a medium bowl and whisk until the cream starts to hold a line when you drag the whisk through it.
- Fold in crème fraîche or sour cream, horseradish, chives, and salt using a rubber spatula.
- Season with pepper and additional salt as desired.