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Nutrition Facts
Serving Size 256 g
(Approx. 8 Servings)
Amount Per Serving
Calories 850 Calories From Fat 590
% Daily Value*
Total Fat 65 g 100%
Saturated Fat 27 g 135%
Trans Fat 0.0 g
Cholesterol 150 mg 50%
Sodium 770 mg 32%
Total Carbohydrate 17 g 6%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 42 g
Vitamin A 0% Iron 25%
Vitamin C 8% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Tailgate Prime Rib Roast with Grilled Potatoes

Prep Time
10 minutes
Cook Time
1 h 40 m
Total Time
1 h 50 m
8  People


Recipe makes 8 Servings

4 Lb prime rib roast, 2 bones
1/4 cup(s) Adams Reserve Peppercorn & Garlic Sear-n-Crust Rub
1/4 cup(s) Adams Reserve Rib, Roast & Steak Rub
1 Lb Yukon Gold potatoes
1 Tbsp olive oil
1/4 Tsp kosher salt
1/4 Tsp black pepper
1/2 cup(s) Fischer & Wieser Four Star Provisions Onion Blossom Horseradish Dip
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Heat half the grill to medium-high. The other half should have the heat turned off.
Sprinkle roast with Peppercorn & Garlic Sear-n-Crust Rub and let sit 5 minutes.
Coat seasoned roast with Rib, Roast & Steak Rub.
Sear each side over medium-high heat for 1 minute. Move roast to the cold side of the grill and close lid. Cook 25 minutes per pound, about an hour and a half.
Meanwhile, in a medium bowl drizzle potatoes with olive oil and toss to coat. Season with salt and pepper.
During the last 8 minutes the roast cooks, place potatoes on hot side of grill and cook 3 to 4 minutes per side or until tender.
Allow roast to rest 10 minutes before slicing and serving with horseradish sauce and grilled potatoes.


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