We did a 15lb rib for x-mas. Freaking huge. We had company over though. So far 10 meals out of it.
Last night I threw the PM ‘steaks’ on the grill to heat them (and cook it a little more for my wife). Was very good.
When you folks speak of horseradish, you’re talking about the white kind, right? Not the magenta kind that has beets in it?
You put beets on your prime rib?
Yes, it’s white. Often mixed with sour cream.
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Johnny L.A.:
No, and I’ve never put horseradish on it either. But if I’m interested in that taco recipe, I need to know which of the readily-available horseradish varieties I should use.
I don’t think I’ve ever heard anyone refer to the magenta stuff simply as “horseradish.” It’s either “beet horseradish” or “horseradish with beets.”
Horseradish, as mentioned above, is often cut with sour cream (and/or mayo) to make a milder horseradish sauce.
The recipe says “prepared horseradish.” You’re looking for something like this. It’s basically a fairly unadulterated version of horseradish. So NOT horseradish sauce or horseradish cream.
Thanks!
Yes, or a cold RB sandwich.
I took the ribs and used them instead of ox tail in an ox tail soup recipe . The resulting soup wasn’t as rich and gelatinous as ox tail soup is, but it tasted almost the same, and was very popular. And it’s a LOT easier to pick the meat off the boiled ribs than to pick the meat off boiled ox tails. And since the meat browned when I roasted it, I was able to skip the laborious “brown the chunks of ox tail” step. I’ll probably do this again.
OP: Slice it into thin strips and roll it up with a dab of Béarnaise sauce(blender Béarnaise is amazingly easy) You may thank me after the rush of orgasms subside. 
Chop leftover meat thin/small. Saute some sliced onion and bell pepper till tender, throw in a few ounces of pickled peppers (banana peppers or pepperoncini), minced garlic, and oregano. Add a cup of bouillon. Put meat in till heated. Serve on toasted french bread/hoagie rolls, with mayo and a slice of provolone if you like. Voila, Italian beef. 
Mayo? On an Italian beef?! :eek:
Otherwise, that is, indeed, a very good approximation of an Italian beef. The thinner you can get it, the better. I’m lucky enough to have a Globe deli slicer in my possession, so I can get it as thin as I want! 