Special occasions and celebrations in the meat world often call for the “Cadillac” of proteins…prime rib. Also known as rib roast, prime rib roast, standing rib roast, bone-in ribeye rib roast…okay you get the picture. So…what makes prime rib so special? Besides the fact that it’s a pricey cut of meat, the prime rib is not a hard-working muscle, therefore it’s well-marbled which makes it more tender and flavorful. I can totally relate. Maybe this Christmas you are looking to wow your in-laws or are wanting to bring in the New Year with a culinary bang. Well…it’s PRIME time.
Our local HEB is my go-to spot for prime rib, and I typically get a 3 Bone. Start the process by separating the ribs out. Check out my Instagram @meat.therapy for a “how to” on this process. I like to dry brine by covering the roast with coarse kosher salt. Refrigerate for a minimum of one hour up to overnight if desired. Remove from the refrigerator, rinse the roast thoroughly and pat dry. Now it’s time to hit it with your favorite rub. I LOVE the Meat Church Holy Gospel with Garlic and Herb rub combo. Tie the ribs back on with butcher’s twine and let sit for 30 minutes to let the rubs adhere.
Get your smoker rolling at 225 degrees using a hickory, oak, or pecan wood/pellet. Place rib roast directly on the grate, bone down, and smoke until the internal temperature hits 120 degrees. Get a cast iron skillet or outdoor griddle piping hot for the sear. Hit all sides of the rib roast on super heat to build that beautiful crust for about a minute on each side. Once seared, top with a good compound butter and loosely tent with foil for 30 minutes to rest. Cut the twine and toss the ribs back on the smoker. Carve up that bad boy, top with this homemade horseradish cream sauce, and reap the benefits of your cook.
1/2 C heavy cream
1/2 C sour cream
4 Tbsp horseradish
1/2 lemon squeezed
Meat Church Holy Cow season to taste
Start with whisking your heavy cream until it thickens up a little. Add in your sour cream, horseradish, and seasoning. Fold into the cream. Squeeze in lemon and mix up well. Cover and refrigerate for at least an hour, but the longer the better. Serve on your favorite steak or atop a steak sandwich.
2 oz TX Whiskey Straight Bourbon
1/2 C granulated sugar
6 large egg yolks
2 cups milk
1 C heavy whipping cream
1 tsp nutmeg
1/2 tsp vanilla extract
Ground cinnamon (optional for topping)
Combine egg yolk and sugar. Whisk until it becomes a creamy mix-ture. In the sauce pan, combine milk, whipping cream, and nutmeg. Bring to a simmer over medium heat. Spoon in the hot milk mixture to creamy whisked egg, whipping continuously. Once most of the milk mixture has been added, pour back into sauce pan and whisk until it begins to thicken up. Remove from heat, add vanilla extract, pour into pitcher and place into fridge to chill. Once chilled, pour 2 oz TX Whiskey into a glass, fill with nog, stir and sprinkle with ground cin-namon and… ENJOY! Happy holidays, y’all!
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