This smoked Prime rib roast with a horseradish crust and grilled lobster tails will make that special dinner you've been planning into an extravagent meal.
For the Ribeye
- 1 5-6 lb ribeye roast
- 2 TBS prepared horseradish
- 2 TBS dijon mustard
- 1 TBS Kosher salt
- 1/2 TBS black pepper
- 2 TBS olive oil
- 2 TBS Italian Parsley (chopped fine)
- 1/2 TBS fresh oregeno (chopped fine)
- 1/2 TBS fresh rosemary (chopped fine)
For the lobster
- 4 5-6 oz lobster tails
- 1 TBS Grillin' Shake or your favorite grill seasoning
- 1/2 lb butter
- 1 tsp Italian Parsley (chopped fine)
- 1/2 tsp fresh oregeno (chopped fine)
- 1 TBS minced garlic
- Prepare a grill to run "indirect." Do this by putting all of your charcoal on one side of the grill. Stabilize grill at 250 degrees.
- 30 minutes before cooking, remove rib roast from fridge and allow to come up in temperature. Mix olive oil, salt, pepper, parsley, oregeno, rosemary, dijon mustard and horseradish to form a "slather." Coat exterior of rib roast. Place a pan with water in it underneath the grate on the "cool side." Place rig roast over water pan.
- Leave 8 oz of butter out to get to room temperature. Cut Lobster tails in half. Mix butter with oregeno, garlic, and parsley. Lightly season lobster tails with grill seasoning.
- Cook rib roast until it reaches an internal temperature of 115 degrees. When it hits that temp, open grill and add more fuel to the hot side if necessary.
- Oil grates on hot side, and lay lobster tails meat side down on grill. Cook for 4 minutes, or until a light grill mark has formed. Flip tails over and brush with compound butter. Continue to cook, turning as necessary, until internal temperature of tails hits 145. Remove from grill. By this time, your rib roast should be at `125 degrees (medium rare.) Remove it from grill.
- Remove bones from roast, slice roast into 4 portions, and serve.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Cuisine: American
Keywords: beef, grilled pork, lobster, mishima reserve, prime rib, ribeye, smoked fish dip