" Jurassic Park III" Raptor Rib Roast

This isn't a simple dish to prepare, but it is simply delicious. You may find yourself making it again and again!

Rib Roast:

  • 6 pounds prime rib (2-3 ribs, ask for "first cut")
  • 3 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper

Rockshire Pudding:
  • 1 cup all-purpose flour
  • 1 teaspoons salt
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 2 tablespoons fat (rendered from roast)
  • 3 tablespoons ice water

Horseradish Sauce:
  • 1 cup sour cream
  • 4 tablespoon fresh grated horseradish (mixed with 2 tablespoons white vinegar)
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar

  • 1/2 pound trimmed Brussels sprouts
  • 1/2 pound small white onions, peeled and whole
  • 1/2 pound small red potatoes, cut in half
  • 1/2 pound trimmed baby artichokes


1. Preheat oven to 500 degrees F. Rinse and dry meat and bring to room temperature. Mix salt, pepper and olive oil in a small bowl and rub well onto roast. Place meat fat side up in a shallow roasting pan and sear for 20 minutes inside the oven.

2. Reduce heat to 325 degrees F. and continue roasting until meat reaches an internal temperature of 110 degrees F. (If you don't have a meat thermometer, figure about 13-18 minutes cooking time per pound of meat.) Add all the vegetables to the roast for the final 45 minutes of roasting.

3. Prepare the horseradish sauce: Whisk the fresh horseradish together with the sour cream, salt, white pepper, and sugar. Place in refrigerator until ready to eat.

4. Prepare batter for the Rockshire Pudding: First whisk together the eggs, salt and flour then add the milk little by little until smooth. Cover and refrigerate for 30 minutes. (Do not add the ice water until right before baking.)

6. When the roast reaches 115 degrees F, transfer it to a warm platter, tent with aluminum foil and allow it to rest for 20 minutes before carving to allow the juices to redistribute through the meat. Remember the internal temperature of the meat will rise about 5 degrees F while resting. (If not using a meat thermometer, calculate 13-18 minutes total cooking time per pound of meat.)

7. Increase the temperature of the oven to 400 degrees F and heat the rendered fat from the roasting pan in a large cast-iron skillet over medium-high heat until it begins to sizzle. Whisk the ice water into the Rockshire batter and pour all at once into the hot skillet. Bake for 20 minutes until puffy, crisp and golden brown. Cool and cut into wedges.

8. Carve the roast into thick slices and serve with the assorted roasted vegetables, horseradish sauce and Rockshire pudding. Enjoy!

Serves 4

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