Deviled Prime Rib Bones Food

GRILLED PRIME RIB BONES WITH DEVILED MUSTARD-HORSERADISH SAUCE

Steps:

• Make this sauce a day or even days ahead and cool.
• For the sauce, heat the oil and butter over medium-high heat in a heavy saucepan.
• Saute the onions for about 5 minutes until softened.
• Add in the minced garlic, brown sugar, lemon juice, thyme and cayenne pepper; cook stirring for about 3 minutes.
• In a bowl, whisk together Dijon mustard, yellow mustard, Worcestershire sauce, horseradish, salt, pepper and hot sauce; add into the onion/garlic mixture; mix to combine with a wooden spoon and bring to a simmer.
• Cook/simmer the sauce for about 30 minutes over very low heat to blend flavors, adjusting salt, cayenne pepper and hot sauce.
• Cool the sauce to room temperature then refrigerate overnight to blend the flavors.
• The following day, in a large dish arrange the beef ribs in a single layer.
• Pour the cooled sauce over the ribs and turn to coat on both sides, using clean hands to rub the sauce well over all the meat.
• Cover and refrigerate for a minimum of 8-24 hours.
• When ready to grill reserve the marinade.
• Season the ribs with seasoning salt and pepper.
• Grill over medium heat turning occasionally and brushing with the marinade.
• Delicious!

DEVILED PRIME RIB BONES

Steps:

• Preheat the broiler to high.
• Melt the butter in a small saucepan; remove from heat and stir in the mustard, cayenne and Worcestershire; season to taste with salt and pepper.
• Brush the ribs with the melted butter mixture; roll in the bread crumbs, coating well.
• Place on a broiler pan and broil, turning occasionally and basting with remaining butter, until golden brown, 12 to 15 minutes.

PRIME RIB

Steps:

• Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
• An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
• Meanwhile, preheat the oven to 400 degrees F.
• Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
• Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib. Put the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan to the oven.
• Cook for 30 minutes and then baste the roast again.
• Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
• Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness and garnish with the arugula and olive oil.