American · Dinner
Virginia Grilled Prime Rib Occasion Plate
Virginia colonial celebration tradition reading a thick bone-in prime rib steak rubbed with garlic, rosemary, and pepper then grilled hard for a deep mahogany crust, plated with horseradish cream, Yorkshire pudding, and grilled asparagus for the showstopper main event dinner.
$$$
20 minsPrep
45 minsCook
75 minsTotal
HardLevel
Nutrition per serving
301Calories
14gProtein
27gFat
0gCarbs
0gSugar
0gFiber
45mgSodium
61mgChol
Goes well with
Cabernet Sauvignon Bordeaux PauillacCabernet Sauvignon Bordeaux Pauillac — A...
local
Barboursville Vineyards Cabernet FrancBarboursville Vineyards Cabernet Franc —...
international
Instructions
1
Prep
Heat oven to 425F (220C). Pat both prime rib steaks dry, bring to room temperature 30 minutes. Trim asparagus woody ends. Mince 8 garlic cloves, leave 2 whole. Finely chop rosemary and thyme. Halve both lemons. Whisk flour and 0.5 tsp sea salt, add eggs and milk slowly until smooth, rest 10 minutes. Mix minced garlic, rosemary, thyme, 2 tbsp olive oil, 1 tsp sea salt, and black pepper. Whisk horseradish, sour cream, mayonnaise, Dijon, Worcestershire, juice from both lemons, white pepper, and 0.5 tsp sea salt.
2
Bake
Pour 2 tbsp neutral oil into muffin tin, heat in oven 8 minutes until smoking. Pour Yorkshire pudding batter into cups, bake 22 minutes without opening until tall, golden, and crisp.
3
Build
Rub garlic-herb mixture firmly into every face of both prime rib steaks. Rest 10 minutes. Brush each with 0.5 tbsp neutral oil.
4
Sear
Heat large grill pan over high 5 minutes. Sear both prime ribs 4 minutes per side undisturbed for deep crosshatch crust on each face. Work in batches if needed to avoid crowding.
5
Grill
Drop to medium-low, turn every 3 minutes for 16 minutes until internal thermometer reads 130F (54C) for medium-rare. While grilling, toss asparagus with 2 tbsp olive oil and 0.5 tsp sea salt.
6
Rest
Lift both prime ribs to a board, top each with 1 crushed whole garlic clove, 30g butter, and 1 tbsp olive oil. Tent loosely with foil, rest 10 minutes. Grill asparagus over medium-high 4 minutes total, turning once, until charred and crisp-tender.
7
Plate
Slice both prime ribs against the grain into thick pieces. Set on plates with butter pan juices spooned across, drape asparagus alongside, set 3 Yorkshire puddings on rim of each plate, horseradish cream in ramekin, finish steaks with flaky salt.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 700g (24.7 oz) bone-in prime rib steak
- 400g (14.1 oz) asparagus spears
- 120g (4.2 oz) all-purpose flour
- 4 free-range eggs
- 240ml (1 cup) whole milk
- 8 tbsp prepared horseradish
- 6 tbsp sour cream
- 4 tbsp mayonnaise
- 10 garlic cloves
- 4 tsp fresh rosemary leaves
- 4 tsp fresh thyme leaves
- 6 tbsp extra-virgin olive oil
- 4 tbsp neutral oil
- 60g (2.1 oz) unsalted butter
- 2 medium lemons
- 2 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 2 tsp flaky sea salt
- 2 tsp fine sea salt
- 1 tsp ground black pepper
- 0.5 tsp ground white pepper