Prime Rib + Shrimp Recipe

Season and Rest

Remove prime rib from refrigerator 1 hour before cooking to come to near room temperature. Pat dry with paper towels. Rub roast all over with olive oil. Combine kosher salt, black pepper, garlic powder, chopped rosemary and thyme; rub evenly over roast. Let rest uncovered while prepping oven (at least 45–60 minutes).

Roast

Preheat oven to 450°F (230°C). Place roast fat-side up on a rack in a shallow roasting pan. Roast at 450°F for 15 minutes to develop a crust. Reduce oven temperature to 325°F (160°C) and continue roasting until internal temperature reaches 125°F (52°C) for medium-rare (about 12–15 minutes per pound from lowered temp; for a 2 lb roast estimate ~25–30 more minutes). Use an instant-read thermometer in the thickest part.

Rest and Slice

Remove roast from oven, tent loosely with foil and rest 15–20 minutes (temperature will rise ~5–10°F). Reserve pan drippings for the au jus. Slice against the grain into 1/2-inch thick slices and keep warm until serving.

Marinate

In a bowl combine melted butter, olive oil, minced garlic, lemon juice, paprika, smoked paprika (if using), salt and black pepper. Add the peeled, deveined shrimp and toss to coat. Let marinate 10–15 minutes at room temperature (do not exceed 30 minutes or acid will begin to cook shrimp).

Grill

Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Thread shrimp onto skewers (2–3 per skewer) or place directly on grill. Grill shrimp 2–3 minutes per side until opaque and just firm (internal temp ~120–125°F). Baste once with remaining marinade while grilling for extra flavor. Remove from grill and sprinkle with chopped parsley. Keep warm with roast if necessary.

Cook Potatoes

Place cubed potatoes and whole garlic cloves in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt to the water. Bring to a boil, reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Mash and Finish

Drain potatoes and garlic well and return to the hot pot to dry for 1 minute. Mash with potato masher or ricer. Add butter, warm milk, sour cream, salt and pepper. Mash until smooth and creamy, adjusting milk for desired consistency. Stir in chopped chives or green onion if using. Keep warm until plating.

Deglaze and Reduce

After removing the roast, place roasting pan over medium heat on the stovetop (or transfer drippings to a saucepan). Add chopped shallot and minced garlic to the pan drippings and cook 1–2 minutes until softened. Pour in red wine to deglaze, scraping up browned bits with a wooden spoon. Simmer until wine is reduced by about half (3–5 minutes).

Finish Sauce

Add beef stock, chopped rosemary and thyme. Simmer gently 5–7 minutes to meld flavors and reduce slightly. Strain sauce through a fine-mesh sieve into a clean saucepan, pressing solids to extract liquid. Whisk in cold butter until glossy. Taste and season with salt and pepper. Keep warm until serving.

In a small bowl combine prepared horseradish, sour cream, mayonnaise, lemon juice, salt and pepper. Stir until smooth. Taste and adjust horseradish for heat. Refrigerate until ready to serve; bring to near room temperature before plating if preferred.

For each serving: spoon a generous portion of garlic mashed potatoes onto the plate. Arrange 2–3 slices of prime rib (about 6–8 oz worth) next to the potatoes. Place the 10 oz grilled jumbo shrimp (all 10 shrimp) alongside or atop the prime rib as desired. Spoon warm red wine herb au jus around the meat (not directly over shrimp to preserve buttery glaze). Serve horseradish cream on the side or with a small dollop on the prime rib. Garnish with chopped parsley or extra thyme sprig.