Experience the amazing flavor of reverse seared prime rib, smoked on a Yoder Smokers YS1500s Pellet Grill. Chef Tom explains the process step by step, so you can create an unforgettable dinner with a smoky, melt-in-your-mouth texture. Topped with creamy horseradish sauce for a perfect finish.
WHAT YOU'LL LOVE
- The creme fraiche is homemade, not store-bought. Culturing heavy cream with buttermilk over 24 hours produces a tangier, richer base than store-bought sour cream, which the horseradish and hot sauce then build on top of.
- The reverse-sear method separates smoke from crust. Smoking low and slow to 105°F first, then finishing with an intense 500°F sear, lets you build deep smoke flavor without ever risking a burnt exterior before the interior catches up.
- A cast iron skillet placed directly over the flame recreates steakhouse-level heat. Removing the diffuser and letting the skillet preheat directly above the fire gets it hot enough to sear the roast on all sides quickly, locking in a deep crust.
- A full 30-minute rest matters more on a roast this size. Letting the prime rib rest before slicing gives the juices time to redistribute through a much larger cut than a typical steak, keeping every slice juicy.
Reverse Seared Standing Prime Rib Roast
Tom Jackson
Rated 4.9 stars by 11 users
Category
Entree
Cuisine
American
Servings
18
Prep Time
20 minutes
Cook Time
2 hours 45 minutes
Calories
353
This Reverse Seared Standing Prime Rib recipe may sound intimidating, but Chef Tom guides you through how to get to a smoky result that melts in your mouth. Paired with a creme fresh horseradish sauce, you'll have no regrets that you made this. Smoked on the Yoder Smokers YS1500s Pellet Grill.
Ingredients
- Creekstone Farms Natural Prime Bone-in Rib Roast
-
Kozlik’s Dijon Classique
-
Cattleman’s Grill Lone Star Texas Brisket Seasoning
-
Cornhusker Kitchen Beef Tallow
- 1 pint heavy whipping cream
- 2 tbsp cultured buttermilk
- 1/4 cup prepared horseradish
-
1 tbsp Cattleman’s Grill Pit Fire Hot Sauce
-
1 tbsp Cattleman’s Grill Lone Star Texas Brisket Seasoning
- 1 tbsp chives, minced
- 1 clove garlic, grated on microplane
Horseradish Creme Fraiche:
Directions
- To make the Horseradish Creme Fraiche, start by combining the heavy cream and buttermilk in a plastic marinade shaker. Place the lid on the shaker and shake vigorously for about 15 second. Leave in a warm place for 24 hours to thicken. When the mixture is thickened, add the remaining ingredients and mix well. Store in the refrigerator for up to one week.
- Preheat your Yoder smokers YS1500s Pellet Grill to 250ºF, set up for smoking.
- Slather your rib roast in Kozlik’s Dijon Classique mustard. Season with Cattleman’s Grill Lone Star Texas Brisket Seasoning.
- Smoke the standing prime rib roast until the internal temperature reaches about 105ºF, around two and a half hours. Remove from the grill. Cover with foil.
- Remove the diffuser directly above the fire. Replace the grate and place a Lodge 12” Cast Iron Skillet on the grate (directly above the flame) to preheat. Increase the grill temperature to 500ºF.
- When the grill has been warming up for 10-15 minutes, add equal parts beef tallow and vegetable oil to the skillet, enough to cover the bottom of the skillet.
- Sear the prime rib roast in the skillet, browning on all sides. Remove from the grill when the internal temperature reaches 120ºF.
- Rest 30 minutes before slicing. Serve the the Horseradish Creme Fraiche.
Recipe Note
Recipe FAQ
Why make the creme fraiche from scratch instead of buying sour cream?
Culturing heavy cream with buttermilk over 24 hours produces a tangier, richer base than standard sour cream, which pairs better with the horseradish and hot sauce added afterward.
Why smoke the roast low first, then sear it separately?
The reverse-sear method builds deep smoke flavor during the slow first phase, then uses a hot, fast sear only at the end — this way the crust develops without risking a burnt exterior while waiting for the interior to come up to temperature.
Why remove the diffuser and preheat a skillet directly over the flame?
This exposes the cast iron to direct heat, letting it reach a high enough temperature to sear the roast's exterior quickly and evenly, similar to a steakhouse-style sear.
What internal temperature should the prime rib reach?
This recipe targets 120°F after the sear, a rare finish that's standard practice for a whole-muscle roast like this, especially given the fully seared exterior.
Why rest the roast for a full 30 minutes before slicing?
A roast this size holds significantly more juice than a single steak. The longer rest gives that juice time to redistribute evenly, so it stays in the meat rather than pooling on the cutting board.
How indoor-friendly is this recipe?
2 out of 5 — the creme fraiche is entirely stovetop, but the low smoke followed by a screaming-hot direct sear is difficult to replicate without an actual smoker and open flame.
Recipe Highlights
Homemade creme fraiche: Culturing cream with buttermilk builds a tangier, richer base than store-bought alternatives.
The reverse-sear technique: Smoking low first, then searing hot, separates flavor-building from crust-building for a more controlled result.
Direct-flame skillet searing: Preheating cast iron right over the fire recreates steakhouse-level heat for the final crust.
The extended rest: A full 30 minutes lets juices redistribute through a roast of this size before slicing.
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Nutrition
Nutrition
- Nutrition Serving Size
- 5.24 oz
- per serving
- Calories
- 353
- Carbs
- 1 grams
- Protein
- 36 grams
- Fat
- 21 grams
- Sodium
- 440 milligrams
