Pastrami Smoked Prime Rib & Horseradish Sauce

Pastrami Smoked Prime Rib & Horseradish Sauce

SERVES 6
For me, this meal is pure luxury from start to finish. Prime rib is one of the most indulgent foods out there, but when it is slow smoked over charcoal—or better still, over wood—it somehow manages to taste even better. Serve it with classic horseradish sauce and I promise you that every carnivore at the table will be begging for seconds. Liz demands that I make these buttery whipped potatoes for practically every holiday meal—and yes, they do require that much butter! Cooking the butter until it just begins to brown adds an amazing nutty richness to the potatoes. I like to blast my Brussels sprouts in a really hot oven to caramelize them, which adds a pleasant sweetness. You don’t need an expensive smoker to make this (or any smoked foods); if you have an ordinary kettle grill, you can use the snake method to produce consistent, steady heat. You can also prepare the beef in an oven using the same temperatures and it will still be amazing. – Michael Symon

Ingredients

1 pound Brussels sprouts, ends trimmed, halved

½ cup coarsely cracked black peppercorns

½ cup coarsely cracked coriander seeds

¼ cup coarsely cracked mustard seeds

¼ cup kosher salt

2 tablespoons crushed red pepper flakes

1 (4-pound) prime rib

2 cups apple- or cherrywood chips, for smoking

Directions

In a small bowl, whisk together the black peppercorns, coriander, mustard
seeds, salt and pepper flakes. Liberally season the roast on all sides and set aside.

Prepare a charcoal grill with the “snake method” by mounding and overlapping three or four unlit briquettes on the bottom charcoal grate around the
perimeter of the grill base. Place wood chips or chunks on top of the unlit coals at
regular intervals to generate smoke throughout the entire process. Light a chimney half-filled with charcoal. When burning white-hot, carefully pour the coals
onto one end of the briquette circle to ignite the snake.

When the temperature in the smoker reaches 325°F, place the meat in the
center of the grill, cover and cook until the beef reaches an internal temperature
of 125°F for rare to 135°F for medium, depending on your desired doneness, about
3½ hours. For the best results, use a probe thermometer to continually monitor
the meat’s temperature.

Transfer the beef to a cutting board and let rest for 20 to 30 minutes. Slice to
the desired thickness and serve with the whipped potatoes, Brussels sprouts and
horseradish sauce.

HORSERADISH SAUCE

MAKES 1⅓ CUPS

Ingredients

⅓ cup whole buttermilk

⅓ cup prepared horseradish

⅓ cup mayonnaise

⅓ cup sour cream

2 tablespoons thinly sliced fresh

chives

1 teaspoon kosher salt

1 tablespoon freshly ground black

pepper

1 medium garlic clove, grated

Directions

In a medium bowl, whisk together the buttermilk, horseradish, mayonnaise, sour cream, chives, salt, pepper, and garlic. The sauce can be made 3 days in advance

SIDES

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