The light, crisp flavors of a lager mix perfectly with the spicy bite of pink peppercorns and strong, earthy hints of Mesquite to make the ideal rub for those wanting all the deliciousness with none of the hoppy bitterness.
Mesquite Peppercorn Lager Seasoning
White Wine Vinegar
Salt and pepper to taste
Prime Rib Roast
Pull out your prime rib from the fridge and let it sit out for 20 minutes to come to room temperature. Add the prime rib to the Breeo so that it is about 12-14 inches away from the fire.
Cook the prime rib for about 10-15 minutes bone side down first, then flip it over and roast for 10-15 minutes fat side down. Brown the sides for 10 minutes per side. Once fully browned, lower the prime rib to about 8-10 inches away from the fire and repeat these steps (rotating every 10-15 minutes) until the internal temperature is 120F internal.
If the prime rib is starting to burn, pull it higher up. Maintain that medium high heat fire all the way through. Once the steak is done (around 3-4 hrs in total), pull it off and let it rest for 20 minutes.
As the steak rests, add all your ingredients for the Creamy Jalapeno Horseradish to a blend and blend until fully immersed. Place in a bowl and set aside until ready to use. Once rested, pull your steak out and remove the wire/twine and bones. Slice, top with your Creamy Jalapeno Horseradish & chopped chives. Serve & enjoy!