Grilled Prime Rib Bones With Deviled Mustard-Horseradish Sauce

Name: Grilled Prime Rib Bones With Deviled Mustard-Horseradish Sauce
Prep time: 24 h
Total time: 24 h
Yield: 4 serving(s)
Ingredients: 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)

Submitted by Kittencalrecipezazz

"The sauce for this must be made a day ahead and refrigerated overnight to blend flavors, then the ribs have to marinade in the sauce 8-24 hours, so plan a day ahead! This sauce has a definite "kick" to it, but you can adjust the cayenne, hot sauce and horseradish to taste."

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Ready In:: 24hrs
Ingredients:: 18
Serves:: 4

ingredients

5 lbs prime rib beef bones
seasoning salt
pepper
SAUCE
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)

directions

Make this sauce a day or even days ahead and cool.
For the sauce, heat the oil and butter over medium-high heat in a heavy saucepan.
Saute the onions for about 5 minutes until softened.
Add in the minced garlic, brown sugar, lemon juice, thyme and cayenne pepper; cook stirring for about 3 minutes.
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.
Cook/simmer the sauce for about 30 minutes over very low heat to blend flavors, adjusting salt, cayenne pepper and hot sauce.
Cool the sauce to room temperature then refrigerate overnight to blend the flavors.
The following day, in a large dish arrange the beef ribs in a single layer.
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.
Cover and refrigerate for a minimum of 8-24 hours.
When ready to grill reserve the marinade.
Season the ribs with seasoning salt and pepper.
Grill over medium heat turning occasionally and brushing with the marinade.
Delicious!