Perfectly Grilled Prime Rib with Horseradish Cream Sauce on the Arteflame

Prime rib paired with a tangy horseradish cream sauce is a classic, delicious combination. Grilling the prime rib on the Arteflame locks in the juices while creating a flavorful crust, and the horseradish cream sauce adds a refreshing, zesty kick that balances the richness of the beef.

Ingredients

For the Prime Rib:

• 1 (4-6 lbs) bone-in prime rib roast
• 3 tbsp softened butter
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 2 tbsp coarse sea salt
• 1 tbsp freshly ground black pepper
• Vegetable oil (for lighting the grill)

For the Horseradish Cream Sauce:

• 1/2 cup sour cream
• 1/4 cup prepared horseradish (adjust to taste)
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped chives or parsley (optional, for garnish)

Instructions

1. Prepare the Arteflame Grill

Light your Arteflame grill by placing vegetable oil-soaked napkins under firewood and lighting them. Allow the fire to build for about 20 minutes. The center grate should reach over 1,000°F, perfect for searing, while the surrounding flat-top surface provides lower heat for slow cooking.

2. Season the Prime Rib

In a small bowl, mix the softened butter, minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture generously over the prime rib, ensuring all sides are coated. Allow the prime rib to sit at room temperature for about 30 minutes before grilling.

3. Sear the Prime Rib

Place the prime rib directly on the center grill grate of the Arteflame. Sear all sides of the roast for 3-4 minutes each until a deep, golden-brown crust forms. Rotate the roast to ensure even searing.

4. Finish Cooking on the Flat-Top

Once seared, move the prime rib to the flat-top cooktop towards the outer edge, where the heat is lower. Let the roast cook for 1.5 to 2 hours, rotating occasionally. Use a meat thermometer to check the internal temperature:

• Rare: 120°F to 125°F
• Medium-rare: 130°F to 135°F
• Medium: 140°F to 145°F

5. Prepare the Horseradish Cream Sauce

While the prime rib is cooking, prepare the horseradish cream sauce. In a bowl, whisk together the sour cream, prepared horseradish, lemon juice, Dijon mustard, salt, and pepper. Adjust the amount of horseradish based on your taste preference. Refrigerate the sauce until ready to serve.

6. Rest the Prime Rib

After reaching the desired internal temperature, remove the prime rib from the grill and allow it to rest for 20-30 minutes. This ensures the juices redistribute throughout the roast, making it tender and juicy.

7. Slice and Serve

Carve the prime rib into thick slices, ensuring to cut against the grain for maximum tenderness. Serve each slice with a generous spoonful of the chilled horseradish cream sauce. Garnish with chopped chives or parsley if desired.

Tips for the Best Grilled Prime Rib

• Searing is key: A quick sear at high heat locks in the juices and creates a delicious crust.
• Use a meat thermometer: To ensure perfect doneness, always check the internal temperature of the roast.
• Let it rest: Resting is crucial to keeping the prime rib juicy and flavorful.

Conclusion

This perfectly grilled prime rib with a creamy, tangy horseradish sauce is a show-stopping dish that is both rich and refreshing. The combination of the flavorful sear from the Arteflame grill and the zing of the horseradish cream makes for a perfect pairing, ideal for special gatherings.

Variations

1. Garlic Herb Butter Prime Rib: Add more garlic to the butter mixture for an extra savory punch.
2. Smoked Paprika Prime Rib: Rub the roast with smoked paprika and cumin for a smoky, spiced crust.
3. Mustard-Crusted Prime Rib: Mix Dijon mustard into the butter rub for a tangy herb crust.
4. Spicy Horseradish Sauce: Add a pinch of cayenne to the horseradish sauce for a little heat.
5. Red Wine Reduction Sauce: Serve the prime rib with a red wine reduction instead of horseradish for a deeper, savory flavor.

Best Pairings

• Grilled asparagus
• Roasted garlic mashed potatoes
• Grilled Brussels sprouts with balsamic glaze
• Creamed spinach