PRIME RIB ROAST with HORSERADISH MUSTARD SAUCE

Makes 6 to 8 servings

HORSERADISH MUSTARD SAUCE

1¼ cups (281 g) mayonnaise

¼ cup (44 g) Dijon mustard

2 tbsp (30 g) prepared horseradish

½ cup (115 g) sour cream

Kosher salt

Freshly ground black pepper

1 (7-lb [3.2-kg]) rib-eye roast, bone in (see Note)

Olive oil

Kosher salt

Freshly ground black pepper

Granulated garlic

Prepare the horseradish mustard sauce: In a medium-sized bowl, whisk together the mayonnaise, mustard, horseradish and sour cream. Season the sauce with salt and pepper to taste. Cover and store in the refrigerator until you are ready to serve it.

Rub the roast all over with olive oil and season it generously with the salt, pepper and granulated garlic. Let it sit out at room temperature while you fire up the EGG, for up to an hour.

Set up the EGG for 350°F (180°C), indirect with a drip pan. Fill your firebox with natural lump charcoal and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 350°F (180°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 30 percent open. Make minor adjustments as necessary.

Once the EGG comes up to temperature, place the roast, bone side down, on the grate. Close the lid and cook until the internal temperature of the meat reaches 125°F (52°C) for medium rare, 1½ to 2 hours.

Transfer the roast to a platter and tent it loosely with foil. Allow the meat to rest for 25 to 30 minutes. The internal temperature of the meat will rise 7 to 10°F (4 to 6°C) during this time.

To carve the prime rib: Remove the butcher’s twine (see Note) and cut the meat away from the bones. Place the roast, cut side down, on a cutting board and slice the meat against the grain into 1-inch (2.5-cm)-thick slices. Arrange the prime rib slices on a platter and serve them with the horseradish mustard sauce.

Separate the ribs by slicing in between the bones. Serve the ribs along with the meat or reserve them for later.