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stuffed prime rib sliced on a cutting board
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5 from 1 vote

Stuffed Prime Rib

Prep Time20 minutes
Cook Time2 hours 30 minutes
Servings: 4

Ingredients

  • 1 4 lb boneless prime rib
  • ⅓ cup dijon mustard
  • ¼ cup prepared horseradish drained
  • 3 tbsp fresh rosemary finely chopped
  • 2 tbsp kosher salt Diamond Crystal
  • 1 tbsp fresh cracked black pepper

Stuffing

  • 1 stick unsalted butter
  • 1½ lb fresh spinach sautéed
  • 8 oz baby bella mushrooms finely chopped & lightly sautéed
  • 5 cloves garlic minced
  • 1 medium shallot finely chopped & lightly sautéed
  • ½ tsp red pepper flakes optional

Instructions

  • Light grill (or oven) and set up for two zone cooking. Establish temperature at 225°F. While the grill or oven are preheating, add all ingredients for the stuffing into a mixing bowl. Mix well to form a thick butter paste and set aside. Note* Ensure the sautéed items are cool before adding them to the butter. Combine the mustard and horseradish and set aside.
  • Using a sharp boning knife, start at the top of the roast and gently feather the blade through the roast to unroll it.
  • Season the inside of the unrolled roast with half of the salt and pepper. If you’re using any brand other than Diamond Crystal, reduce the amount of salt by half.
  • Evenly spread the butter mixture onto the unrolled roast.
  • Gently roll the roast back up, being careful not to force the mixture out the sides. Then, tie it with butcher’s twine to hold its shape.
  • Coat the roast with the dijon horseradish, season with remaining salt and pepper and chopped rosemary.
  • Place the roast on the grill over indirect heat, ensuring the cap of the roast is facing away from the heat source. Let the roast cook until it reaches an internal temperature of 100°F.
  • Remove roast from the grill and stoke the coals till the grill reaches 700°F (or as hot as your grill or oven will go). Place the roast back on the grill over indirect heat and allow it to roast till internal temperature reaches 115°F. Remove the roast from the grill and allow it to rest for 30 minutes. Carry-over cooking will bring the roast up to about 130°F.
  • Slice the roast and serve with garlic mashed potatoes and horseradish cream sauce.