Prime Rib + Shrimp Recipe

Season and Rest

Pat the prime rib dry with paper towels. Rub olive oil over the surface, then season evenly with kosher salt, black pepper and garlic powder. Let rest at room temperature for 45–60 minutes to allow seasoning to penetrate and to take the chill off.

Sear and Roast

Preheat oven to 325°F (160°C). Heat a large ovenproof skillet or roasting pan over high heat. Add 1 tablespoon unsalted butter. When butter foams, sear the prime rib on all sides until richly browned, about 3–4 minutes per side. Transfer the skillet to the preheated oven and roast until internal temperature reaches 120°F (49°C) for medium-rare (about 45–60 minutes for a 28 oz cut; use a probe thermometer to check). Remove from oven, tent with foil and let rest 15–20 minutes — temperature will rise roughly 5–10°F.

Make Au Jus

While the roast rests, place the same skillet over medium heat. Add remaining 1 tablespoon butter and the minced shallot; sauté 1–2 minutes until softened. Pour in red wine and scrape up browned bits from the pan. Reduce wine by half, about 3–4 minutes. Add beef stock, rosemary and thyme and simmer 5–7 minutes to concentrate flavors. If you prefer a slightly thicker jus, whisk cornstarch with cold water to make a slurry and stir into the simmering sauce; cook 1 minute until the sauce slightly thickens. Taste and adjust salt and pepper. Keep warm until serving.

Slice

Slice prime rib against the grain into 8–10 slices (to serve 2–3 portions) or into desired serving portions. Reserve juices to drizzle over slices when plating.

Prepare shrimp by patting dry. In a bowl combine minced garlic, olive oil, lemon juice, smoked paprika, salt and black pepper. Toss shrimp with the mixture and let marinate 10–15 minutes while prime rib roasts and potatoes cook.

Preheat grill or grill pan to medium-high (about 425–450°F). Oil the grates lightly. Arrange shrimp in a single layer and grill 2–3 minutes per side until opaque and lightly charred. Remove from heat and keep warm. For best presentation, thread shrimp onto skewers (2–3 per skewer) before or after grilling.

Place cubed potatoes and whole peeled garlic cloves in a medium saucepan and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil, reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes. Drain well.

Return potatoes and garlic to the hot pot off the heat to dry briefly for 1–2 minutes. Add butter, warm milk, and sour cream. Mash with a potato masher or use a handheld mixer on low until smooth and creamy. Season to taste with remaining salt and black pepper. Keep warm until plating.

In a small bowl combine prepared horseradish, sour cream, mayonnaise, lemon juice, salt and chopped chives. Stir until smooth. Taste and adjust horseradish to preferred heat level. Chill until ready to serve.

Place a generous scoop of garlic mashed potatoes on each plate. Fan 2–3 slices of prime rib beside the potatoes and arrange grilled jumbo shrimp on top or alongside the steak (about 10 oz total shrimp divided among servings). Spoon red wine herb au jus over and around the prime rib. Add a dollop (about 1 tablespoon) of horseradish sauce alongside the steak. Garnish with chopped parsley and a lemon wedge. Serve immediately.