Chef Tom does a reverse seared prime rib, which is the perfect main dish for your holiday get together.
Category
Entree
Cuisine
American
Servings
8
Prep Time
30 minutes
Cook Time
3 hours 30 minutes
Calories
414
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.
Ingredients
- 1 whole boneless prime rib roast (about 13 lb)
-
Butcher BBQ Prime Dust
- 1-2 cups vegetable stock
-
Cattleman’s Grill Tuscan Steak Seasoning
Directions
- 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.
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 414
Amount/Serving
% Daily Value
- Carbs
- 2 grams
- Protein
- 48 grams
- Fat
- 23 grams
- Sodium
- 158 milligrams
