I had a little Prime Rib that I presalted on Saturday with the intention of serving for dinner on Sunday. But that didn’t happen and it didn’t happen again Monday. Matt decided that he was going to come up for a couple of days so I postponed grilling it on Tuesday so we could have it for dinner last night. Leaving it for a couple of extra days just seemed to make it even that much better.
Matt and I both love horseradish, the hotter the better so I made homemade horseradish to go with it.
The roast was rubbed with fresh garlic and lots of coarsely ground black pepper and grilled on high to an internal temperature of 115°F and then allowed to rest for about 10 minutes while the rest of the meal came together.
Sides were new potatoes, roasted with garlic and rosemary,
grilled red peppers and zucchini.