Prime Rib + Shrimp Recipe

Prep and season

Remove the prime rib from the refrigerator 1 hour before cooking to come to room temperature. Pat dry with paper towels. Rub roast with 1 tablespoon olive oil, then evenly season with 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder. Let rest uncovered while oven preheats.

Roast

Preheat oven to 450°F (230°C). Place the seasoned roast on a rack set in a roasting pan. Roast at 450°F for 15 minutes to develop a crust, then reduce oven temperature to 325°F (165°C). Continue roasting until internal temperature reaches 125°F (52°C) for medium-rare (about 15-20 minutes per pound after initial sear). For a 2 lb roast expect roughly 25-35 additional minutes—use a meat thermometer for accuracy.

Rest and finish

Remove roast from oven and tent loosely with foil. Add 2 tbs unsalted butter on top and let rest for 15-20 minutes; carryover will raise temp to medium-rare. Slice roast into 1/2-inch thick slices when ready to serve.

Marinate

In a bowl combine 1 tbsp olive oil, 2 minced garlic cloves, 1 tsp lemon juice, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Add the 10 jumbo shrimp and toss to coat. Marinate 10–15 minutes at room temperature (do not over-marinate or acid will toughen shrimp).

Grill

Preheat a grill or grill pan to medium-high heat (~425°F/220°C). Oil grates lightly. Thread shrimp on skewers or place directly on the hot grill. Cook 2–3 minutes per side, until shrimp are opaque and firm with light grill marks. Remove from heat and keep warm.

Cook potatoes

Place 1.5 lb cubed Yukon Gold potatoes and 3 garlic cloves into a pot. Cover with cold water by 1 inch, add 1 tsp salt, and bring to a boil. Reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes. Drain well.

Mash

Warm 0.75 cup milk and 0.25 cup cream with 3 tbs butter until butter melts (do not boil). Return drained potatoes and garlic to the pot or a warm bowl and mash with a potato masher or ricer. Gradually add warmed milk mixture until desired creaminess is reached. Season with 0.5 tsp black pepper and more salt to taste. Keep warm until plating.

In a small bowl combine 2 tbs prepared horseradish, 3 tbs sour cream, 1 tbs mayonnaise, 0.5 tsp lemon juice, 0.25 tsp salt and 0.25 tsp black pepper. Stir until smooth. Taste and adjust horseradish or salt. Refrigerate until service; bring to near room temperature before serving for best flavor.

Sauté aromatics

In a saucepan over medium heat melt 1 tbs unsalted butter. Add 1 minced shallot and 1 minced garlic clove and sauté 1–2 minutes until fragrant and translucent but not browned.

Deglaze and simmer

Add 0.5 cup dry red wine to deglaze the pan; scrape any browned bits. Increase heat briefly to reduce by half (about 2–3 minutes). Add 2 cups beef broth, 2 thyme sprigs, 1 rosemary sprig and 1 tsp Worcestershire sauce. Bring to a simmer and cook 6–8 minutes to meld flavors.

Finish and thicken (optional)

Remove herb sprigs. Taste and season with 0.5 tsp salt and 0.25 tsp black pepper. If a slightly thicker jus is desired, whisk 1 tsp cornstarch with 1 tbsp water to make a slurry and stir into simmering sauce; cook 1–2 minutes until slightly thickened. Strain sauce through a fine mesh sieve into a warm container for a smooth au jus.

To plate, spoon a generous portion of garlic mashed potatoes onto each plate. Place slices of prime rib (about 6–8 oz cooked portion sliced) beside the potatoes. Arrange the 10 grilled jumbo shrimp on top or alongside the prime rib. Spoon warm red wine herb au jus around the meat and a little over the potatoes. Add a dollop (about 1–2 tbs) of horseradish cream to the side. Garnish with chopped parsley and a lemon wedge. Serve immediately.