Food by Fire by Derek Wolf

Author:Derek Wolf
Language: eng
Format: epub
Publisher: The Quarto Group
Published: 2021-04-15T00:00:00+00:00

◁ HANGING PRIME RIB

The ultimate family dinner is prime rib—a massive rib eye to feed a crowd. For my take on this classic, we treat it with style, hanging it over the fire, of course. This recipe is straightforward, requiring trussing, seasoning, and cooking over the coals. I usually let my prime rib cook for about 2½ hours before I pull it off the fire. I recommend a simple seasoning: salt, pepper, and garlic. The crispy ends of the meat caramelize so well that it gives off a sweet yet savory flavor all its own. Serve it with Creamy Horseradish Sauce, which gets its spice with a hit of hot sauce in addition to horseradish—double the recipe if you really like horseradish sauce! You can also try this recipe with boneless prime rib (trussing it really well) or a whole New York strip roast.

PREP TIME: 30 MINUTES | COOK TIME: 2 HOURS 30 MINUTES

8 servings

1 (3- to 4-bone) prime rib roast

2 tablespoons (30 ml) olive oil

2 tablespoons (36 g) kosher salt

2 tablespoons (12 g) black pepper

2 tablespoons (18 g) garlic powder

1 recipe Creamy Horseradish Sauce (here), chilled

FOR SPECIAL GEAR

Butcher’s twine

S hook

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