Chef Tom prepares a Standing Prime Rib Roast on the Yoder Smokers Pellet Grill using the reverse sear technique, and tops it all off with a Horseradish Crème Fraîche.
WHAT YOU’LL LOVE
- Garlic-rosemary wet rub: Processing Tri-tip seasoning, minced garlic, olive oil, and rosemary into a paste coats the roast in one even layer that sticks through the long smoke.
- Reverse sear: Smoking at 250°F until 105°F, then searing at 450°F to 120°F, builds smoke flavor first and then a charred crust, with a pink center.
- Tied between the bones: Twine around the roast between the bones keeps the rib cap tight against the meat while it cooks.
- Homemade horseradish crème fraîche: Cream cultured with a little buttermilk thickens at room temperature, and prepared horseradish, shallot, and rosemary turn it into a cool, sharp sauce.
Standing Prime Rib Roast with Horseradish Crème Fraîche
Tom Jackson
Rated 4.1 stars by 34 users
Category
Entree
Cuisine
American
Servings
10
Prep Time
45 minutes
Cook Time
3 hours 3 minutes
Calories
1785
Try Chef Tom's recipe for Standing Prime Rib Roast. Enjoy the melt-in-your-mouth goodness of the reverse sear technique, and add a touch of decadence with the mouthwatering Horseradish Crème Fraîche. A truly unforgettable dining experience!
Ingredients
-
1 4-bone Creekstone Farms Standing Prime Rib Roast
-
1/2 cup Cattleman’s Grill California Tri-tip Seasoning
- 1/2 cup minced garlic
-
1/4 cup extra virgin olive oil
- 1/2 oz fresh rosemary sprigs
- 1 pint heavy whipping cream
- 2 tbsp cultured buttermilk
- 1/4 cup prepared horseradish
- 1 tbsp shallot, minced
- 1 tsp fresh rosemary, minced
-
1/2 tsp Noble Saltworks Hickory Smoked Flaked Finishing Salt
- 1/4 tsp fresh ground black pepper
For the Horseradish Crème Fraîche:
Directions
- To make the Horseradish Crème Fraîche, combine the whipping cream and buttermilk in a squeeze bottle. Shake vigorously for about 10 seconds. Let sit out at room temperature for 24 hours. It will thicken in that time. After the crème fraîche has thickened, add the remaining ingredients. Mix well. Taste and adjust seasonings as necessary. Store in the refrigerator for up to two weeks.
Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF set up for indirect grilling/smoking.
Strip the rosemary leaves from the stems. Combine the Cattleman’s Grill California Tri-tip Seasoning, minced garlic, extra virgin olive oil and rosemary leaves in a small food processor. Process until the rosemary is broken down into small pieces.
Trim excess fat from the surface of the prime rib roast. Using kitchen twine, tie the roast in between each of the bones. Smear the wet rub all over the roast.
- Smoke the roast until the internal temperature reaches 105ºF, about 3 hours. Remove the roast from the grill. Place in a foil pan. Tent with foil. Turn the grill up to 450ºF. Remove the door from the two door diffuser to create a direct grilling area.
- When the grill comes up to temperature, grill the roast on all sides to get a bit of char. Continue cooking until the internal temperature reaches 120ºF. Remove from the grill. Tent with foil in the foil pan again. Rest 20 minutes before slicing.
- To slice your Stand Prime Rib Roast, slice just along the inside of the bones to remove the bones. Set the bones aside. Slice the roast into steaks. Serve with the Horseradish Crème Fraîche.
Recipe Note
Recipe FAQ
Why smoke the roast low first and sear it afterward?
The reverse-sear method warms the roast gently at 250°F until it reaches 105°F, which builds smoke flavor and even doneness. The hot 450°F sear then chars the outside without overcooking the center.
Why tie the roast between the bones?
Kitchen twine holds the rib cap snug against the meat so the roast keeps a compact shape, and it makes the roast easier to turn on the grill for the sear.
Why use a wet rub of garlic, oil, and rosemary instead of a dry rub?
Processing the Tri-tip seasoning, garlic, olive oil, and rosemary into a paste coats the roast evenly and clings through hours of smoke, so the seasoning doesn't fall away.
What internal temperature should the roast reach?
This recipe smokes to 105°F, sears to 120°F, then rests the roast for 20 minutes, and carryover heat brings it to a medium-rare finish. As an intact whole-muscle roast, that is a common serving preference. USDA's general guidance for whole cuts of beef is 145°F, so anyone who prefers to follow that should cook it to that temperature.
Why tent the roast in a foil pan while it rests?
The foil pan catches the juices, and the tent keeps the roast warm without steaming the crust. Resting for 20 minutes lets the juices settle so the slices stay moist.
How do I carve a standing rib roast?
Slice along the inside of the bones to remove them in one piece, set the bones aside, and cut the roast into steaks. Serve with the crème fraîche.
How does the crème fraîche thicken without cooking?
Shaking cream with cultured buttermilk and letting it sit at room temperature for 24 hours lets the live cultures thicken it and give it a tangy flavor. Once thickened, it's mixed with the horseradish, shallot, rosemary, and smoked salt and kept in the refrigerator for up to two weeks.
How indoor-friendly is this recipe?
3 out of 5. A 250°F oven followed by a very hot oven or broiler finish can cook the roast to the same temperatures, and the crème fraîche needs no heat, but you'd lose the wood smoke.
Recipe Highlights
Garlic-rosemary wet rub: Coats the roast evenly and clings through the smoke.
Reverse sear: Builds smoke flavor, then a charred crust.
Twine between the bones: Keeps the roast compact.
Horseradish crème fraîche: Adds a cool, sharp counterpoint.
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Nutrition
Nutrition
- Nutrition Serving Size
- 6.08 oz
- per serving
- Calories
- 1785
- Carbs
- 14 grams
- Protein
- 113 grams
- Fat
- 138 grams
- Sodium
- 3799 milligrams
