Marc's Reverse Seared Prime Rib
Marc (@ales.n.tails)
6
1 hours
2 hours
Grilling
Entrée
We have always associated Prime Rib with celebrations. It is our go-to for holiday's, graduations, and birthday's and apparently Marc agrees! This cook was how he and his family rang in the New Year and we have to say:
"Man, you are off to a Great Start!"
We so look forward to seeing what 2024 brings!
Ingredients
- Prime rib roast, cut from bone and tied, 4.5 lbs, about 3 ribs (general rule of 45 minutes per lb. for different sized roasts)
- Ales 'n' Tails West Coast Tri-Tip Grilling Blend
- 6 garlic cloves, peeled (feel free to add more!)
- 1 cup beef tallow
- 10-15 fresh rosemary sprigs
Directions
24-36 hours before cooking, pat the roast dry with paper towels and apply seasoning all over and place uncovered in the fridge. Take the meat out of the fridge at least one hour prior to cooking.
Thread some rosemary sprigs along the butcher's twine, making sure to reserve 4-5 to make a basting mop. Put beef tallow and garlic cloves in a foil tin and place in the smoker.
Preheat your smoker to 250° and smoke the roast for about 45 minutes per pound or until the internal temperature reaches your desired doneness. I went to 135° here. Mesquite and oak wood give very complimentary flavors.
Every 45 minutes, baste the meat with the melted tallow using a mop of the remaining rosemary by tying it together with butcher's twine.
Once the roast has reached your desired doneness, take it out to come down in temperature for at least 30 minutes and set up a grill for high heat searing. Brush the meat one last time with tallow and sear for about one minute on all sides, including the fat cap.
Once seared, allow the roast to rest for a few minutes before slicing off the bone and slicing into portions.
