Reverse Seared Standing Prime Rib Roast

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

Horseradish Creme Fraiche:

• 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

Instructions

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.

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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.

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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.