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,
and
grilled red peppers and zucchini.
thibeaultstable.com 
This prime looks wonderful. Curious about the horseradish. Years ago we ground it, outside even, and just about passed out when the wind blew the wrong direction. Any hints on how you do it?
Mmm!
This was hands down my father's favorite dinner! There was a restaurant in Ft. Lauderdale that had an open grill and we went every Saturday to have their grilled prime rib.I never had the nerve to try it myself! This looks absolutely wonderful. You've got the perfect accompaniments too!
Girl…now I must have some MEAT! You have made me so hungry!
Holy wow, that looks so great
Prime rib is so very good. I have never had it grilled, though. I does look delicious!
Just incredible…I've got to get my hands on some prime rib soon. How do you make your homemade horseradish? My husband likes it hot enough to make tears run down his face!
Susan, and Julie, Homemade horseradish is easy to make. Buy a horseradish root, peel and cut into small pieces and process in a food processor until finely chopped. Add a tablespoon or more of water and continue to process until the horseradish is finely chopped. If you like your horseradish really hot, let it sit for at least 3 to 5 minutes and then add a little white vinegar and salt. Once you add the vinegar it apparently stabilizes the heat in the horseradish. Leaving it for a few minutes before adding the vinegar will allow it to remain hot. If you are processing a big horseradish, take it outside or make sure you are in a well ventilated area or the fumes will get to you. I had a small horseradish root, that made about one cup of sauce so I just processed it in the kitchen. Enjoy!