Chef Tom does a reverse seared prime rib, which is the perfect main dish for your holiday get together.
Reverse Seared Prime Rib
Delight your palate with the succulent flavors of a reverse-seared prime rib recipe crafted by Chef Tom. Perfectly cooked to a juicy medium-rare, each bite bursts with flavor, making it an unforgettable culinary experience.
- Mix together the Butcher BBQ Prime Dust with the vegetable stock, according to the instructions on the packaging (3/4 cup dust to 2 cups stock). Fill a marinade injector with the injection liquid. Working in a grid pattern, inject the rib roast. Depending on how large the roast is, it should take about 1-2 cups of the injection.
- Wipe the excess injection from the surface with a paper towel. Season all surfaces of the roast with Cattleman’s Grill Tuscan Steak Seasoning. Let the rub set up for 5-10 minutes.
- Smoke the prime rib roast on the second shelf until the internal temperature reaches 110°F, about 3 hours. Remove the roast. Place in a large pan and cover loosely with foil. Remove the second shelf. Turn the grill up to 425°F.
- When the grill comes up to temperature, place the roast on the GrillGrates, directly over the fire box. Grill on both sides to achieve nice grill marks. Remove the roast when the internal temperature reaches 125°F. Place in a large pan. Cover loosely with foil and rest 30 minutes before slicing.
- Serving Size
- 4 oz
- per serving
- 2 grams
- 48 grams
- 23 grams
- 158 milligrams