Grilled Prime Rib Bones With Deviled Mustard-horseradish Sauce

Total Time: 24 hrs Preparation Time: 24 hrs

Ingredients

• Servings: 4
• 5 lbs prime rib beef bones
• seasoning salt
• pepper
• 4 tablespoons oil
• 3 tablespoons butter
• 1 large onion, finely chopped
• 3 tablespoons fresh minced garlic
• 3 tablespoons brown sugar
• 2 tablespoons lemon juice
• 2 teaspoons dried thyme
• 1/4 teaspoon cayenne pepper (can use more)
• 1/3 cup dijon mustard
• 1/3 cup yellow mustard (use a grainy mustard for this)
• 1 tablespoon worcestershire sauce
• 1/4 cup horseradish (can use more to taste)
• 2 teaspoons seasoning salt
• black pepper
• 1 teaspoon louisiana hot sauce (or to taste)

Recipe

• 1 make this sauce a day or even days ahead and cool.
• 2 for the sauce, heat the oil and butter over medium-high heat in a heavy saucepan.
• 3 saute the onions for about 5 minutes until softened.
• 4 add in the minced garlic, brown sugar, lemon juice, thyme and cayenne pepper; cook stirring for about 3 minutes.
• 5 in a bowl, whisk together dijon mustard, yellow mustard, worcestershire sauce, horseradish, salt, pepper and hot sauce; add into the onion/garlic mixture; mix to combine with a wooden spoon and bring to a simmer.
• 6 cook/simmer the sauce for about 30 minutes over very low heat to blend flavors, adjusting salt, cayenne pepper and hot sauce.
• 7 cool the sauce to room temperature then refrigerate overnight to blend the flavors.
• 8 the following day, in a large dish arrange the beef ribs in a single layer.
• 9 pour the cooled sauce over the ribs and turn to coat on both sides, using clean hands to rub the sauce well over all the meat.
• 10 cover and refrigerate for a minimum of 8-24 hours.
• 11 when ready to grill reserve the marinade.
• 12 season the ribs with seasoning salt and pepper.
• 13 grill over medium heat turning occasionally and brushing with the marinade.
• 14 delicious!