Caramelized Prime Rib Recipe

Preparation

Remove the prime rib from the refrigerator at least 2 hours before cooking to bring it to near room temperature. For a 16 oz serving portion, use a roast sized appropriately (about 2–3 lbs for slicing into 16 oz steaks) or cut a 16 oz portion from a larger roast. Pat the meat dry with paper towels.

Season

Combine kosher salt, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl. Rub the roast evenly with neutral oil, then coat all sides with the dry seasoning mixture, pressing lightly so it adheres.

Smoke (pecan-wood fired)

Preheat a smoker or grill set up for indirect cooking to 225°F (107°C). Add pecan wood chunks to produce smoke. Place the seasoned roast on the grate fat-side up and smoke until internal temperature reaches the desired doneness: 120°F for medium-rare, 130°F for medium, 140°F for medium-well (target about 10–15°F lower than final target if you plan to sear/caramelize). This typically takes 1.5–3 hours depending on roast size and setup. Use an instant-read probe for accuracy.

Prepare caramelizing mixture

While the roast is approaching target temperature (about 10–15°F below final), mix demerara sugar, melted butter, chopped thyme and rosemary in a small bowl to form a slightly coarse paste.

Caramelize and crust

Increase smoker or oven temperature to 500°F (260°C) or prepare a very hot grill or broiler. Brush the sugar-butter-herb mixture over the top and exposed surfaces of the roast. Transfer the roast to the high-heat environment and sear for 4–8 minutes, watching closely, until the sugar melts, caramelizes and forms a deep brown crust. Flip and sear other sides briefly if desired. Internal temperature should reach final target (125–130°F for medium-rare after resting). Remove roast and tent loosely with foil. Rest for 15–20 minutes to allow carryover cooking and juices to redistribute.

Make butter

While roast rests, combine softened butter, Worcestershire sauce, sea salt, black pepper, minced parsley and roasted mashed garlic in a small bowl. Mix until fully incorporated and transfer to a shallow dish or small ramekin. Chill briefly if you prefer a firmer pat to place on the hot steak, or leave at room temperature to melt quickly when served.

Bake potatoes

Preheat oven to 400°F (205°C). Scrub potatoes, pierce with a fork, rub lightly with oil and a pinch of salt, and bake directly on the oven rack for 45–60 minutes until tender when pierced. Alternatively, microwave on high 8–12 minutes then finish in oven for crisp skin.

Scoop and mix

When potatoes are cool enough to handle, slice each in half lengthwise and scoop out the flesh into a bowl, leaving a 1/4-inch shell. Add butter, milk, sour cream, salt, pepper, half the shredded cheddar and 1 tablespoon scallions. Mash until smooth and creamy; adjust seasoning to taste.

Finish

Spoon the mashed mixture back into the potato shells, top with remaining cheddar, and return to 400°F oven for 12–15 minutes until heated through and cheese is melted and browned slightly. Garnish with remaining scallions.

Mix

In a small bowl combine prepared horseradish, sour cream, mayonnaise, lemon juice, salt and pepper. Taste and adjust heat (add more horseradish for spice). Chill briefly so flavors meld.

Slice the rested prime rib into a 16 oz portion (if you smoked a larger roast) or slice the pre-cut 16 oz piece thinly against the grain to desired thickness. Sprinkle a small pinch of flaky sea salt over the sliced meat.

Place the twice-baked potato to one side of the plate, add a generous spoon of creamy horseradish in a small ramekin or dollop directly on the plate, and top the hot prime rib with a pat or scoop of CARVE® Steak Butter so it melts over the meat. Garnish with fresh thyme sprigs.

Serve immediately. Optionally offer additional butter and extra horseradish at the table. Additional ounces can be carved to order at $2.95/oz.