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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.
- 5 lbs prime rib beef bones
- seasoning salt
- 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)
- 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.