Custom-cut Caramelized Prime Rib Thursday Dinner Recipe

Prepare the rub and roast

Remove the prime rib from the refrigerator 2 hours before cooking to come to room temperature. Pat dry with paper towels. In a small bowl combine kosher salt, coarsely ground black pepper, garlic powder, onion powder, smoked paprika, brown sugar, and chopped thyme. Rub the roast all over with olive oil, then press the rub evenly onto the exterior, coating all sides. Place the roast on a wire rack set in a roasting pan, fat cap up. Tuck bones under if necessary to present a uniform shape.

Preheat and set up smoker

Preheat a grill or smoker to 225°F (107°C) for low-and-slow cooking. If using a gas grill, set up for indirect heat and use a smoker box or foil packet with the soaked mesquite wood chips placed over the lit burner or coals. Ensure a steady low smoke for the first phase.

Smoke and roast

Place the roast on the grill or smoker, fat-side up, and smoke until internal temperature reaches 115°F (46°C) for rare or 120°F (49°C) for medium-rare — about 2 to 2.5 hours depending on roast size. Monitor with an instant-read probe in the thickest part. Maintain smoker temperature near 225°F and replenish chips as needed for consistent mesquite smoke and crust formation.

Caramelize / Reverse sear

Remove the roast when it reaches the target internal temp. Increase grill or oven heat to 500°F (260°C) or prepare a hot sear zone on the grill. Sear the roast directly over high heat for 2–4 minutes per side until a deep caramelized crust forms, watching carefully to avoid flare-ups. Alternatively, transfer roast to a preheated 500°F oven and roast 8–12 minutes to develop a caramelized exterior and reach final internal temp of 125–130°F (52–54°C) for medium-rare. Use a meat thermometer to confirm.

Rest the roast

Transfer roast to a carving board, tent loosely with foil, and rest for 20–30 minutes to allow juices to redistribute. Reserve pan drippings and rendered juices for au jus and finishing.

While the roast rests, make the CARVE steak butter. In a medium bowl combine softened unsalted butter, minced garlic, chopped chives, chopped parsley, Worcestershire sauce, lemon juice, coarse black pepper, and kosher salt. Mix thoroughly until fully incorporated and smooth. Taste and adjust seasoning. Spoon butter onto plastic wrap, roll into a log, twist ends, and chill until firm (or use at room temperature to top warm slices). Keep chilled until ready to serve; place a slice on each carved steak portion so it melts over the meat.

Bake potatoes

Preheat oven to 400°F (205°C). Scrub russet potatoes, pierce a few times with a fork, rub with a little oil and salt, and place directly on the oven rack or a baking sheet. Bake 45–60 minutes until tender when pierced with a fork. Alternatively, microwave to speed initial cooking then finish in the oven for crisp skin.

Scoop and mash

When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out the flesh into a mixing bowl, leaving a thin shell to maintain shape. Add unsalted butter, whole milk (or half-and-half), sour cream, shredded cheddar, salt, and black pepper. Mash until smooth and creamy; fold in half of the crumbled bacon and 1 tablespoon of sliced chives.

Refill and bake

Spoon the mashed mixture back into the potato shells, piling slightly. Sprinkle remaining cheddar and the rest of the bacon on top. Bake at 375°F (190°C) for 15–20 minutes until heated through and cheese is melted and slightly golden. Garnish with remaining chives before serving.

In a small bowl combine prepared horseradish, sour cream, mayonnaise, lemon juice, Dijon mustard, salt, and black pepper. Whisk until smooth. Taste and adjust horseradish strength, adding more prepared horseradish for heat or more sour cream for mellowness. Chill until service. Serve a spoonful alongside sliced prime rib.

After resting, transfer the roast to a cutting board. Using a sharp carving knife, slice between the bones (if bone-in) or slice across the grain into 1/2-inch thick portions. Arrange slices on a warm platter. Spoon a small amount of reserved au jus over the slices or serve in a gravy boat. Place a medallion of CARVE steak butter on each warm slice so it melts, and offer creamy horseradish and twice-baked potatoes on the side.