Prime Rib + Shrimp Recipe

Season and Rest

Remove prime rib from refrigerator 2 hours before cooking to come to room temperature. Pat dry. Combine kosher salt, black pepper, garlic powder and chopped rosemary. Rub roast all over with olive oil, then coat evenly with the seasoning mixture and place on a rack set in a roasting pan. Let rest uncovered for 1.5–2 hours.

Roast

Preheat oven to 475°F (245°C). Place roast in oven and roast at 475°F for 20 minutes to develop a crust. Then reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches 120°F (49°C) for medium-rare (about additional 60–80 minutes for a 5–6 lb roast; use an instant-read thermometer).

Rest and Slice

Remove roast from oven, tent loosely with foil, and let rest 20–30 minutes. During this time the carryover heat will bring internal temp to about 125–130°F for medium-rare. Slice into portion-sized cuts (1-inch thick). Reserve pan drippings for au jus.

Marinate Shrimp

In a bowl combine olive oil, minced garlic, lemon juice, smoked paprika, salt and black pepper. Toss the peeled and deveined jumbo shrimp in the marinade and let sit 10–15 minutes (do not exceed 30 minutes to avoid breakdown).

Grill

Preheat a grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). Thread shrimp onto skewers (optional) or place directly on the grill. Grill shrimp 2–3 minutes per side until pink, opaque and lightly charred. Remove from heat and keep warm.

Cook Potatoes and Garlic

Place potatoes and whole garlic cloves in a pot and cover with cold salted water. Bring to a boil, then simmer until potatoes are fork-tender, about 15–18 minutes. Drain well, return to pot and let sit briefly to steam off excess moisture.

Mash and Finish

Warm the milk. Mash potatoes and garlic together until smooth or slightly textured to preference. Add butter, warmed milk, sour cream (if using), salt and pepper. Mix until creamy. Keep warm until plating.

In a small bowl mix prepared horseradish, sour cream, mayonnaise and lemon juice. Season with salt and pepper to taste. Refrigerate until ready to serve. Adjust heat by adding more horseradish if desired.

Deglaze Pan

After removing roast from the roasting pan, place pan over medium heat on the stovetop (or pour drippings into a skillet). Add the minced shallot and cook 1–2 minutes until translucent. Add minced garlic and cook 30 seconds. Pour in red wine to deglaze, scraping up browned bits with a wooden spoon. Reduce by half, about 3–5 minutes.

Finish Sauce

Add beef stock or reserved drippings and fresh thyme and rosemary. Simmer gently 5–7 minutes to meld flavors. Strain sauce into a small saucepan, return to low heat and whisk in cold butter to finish and slightly thicken. Season with salt and pepper to taste. Keep warm.

For each serving plate: spoon a portion of garlic mashed potatoes (about 3/4 cup) onto the plate. Arrange sliced prime rib (about 8–10 oz per serving) alongside or slightly atop the potatoes. Place 10 grilled jumbo shrimp next to the meat. Spoon a generous 2–3 tbs of red wine herb au jus over the prime rib or serve on the side. Add a dollop (about 1 tbs) of horseradish sauce beside the meat. Garnish with chopped parsley and a lemon wedge for the shrimp.