Reverse-Seared Prime Rib

Reverse-Seared Prime Rib


Whether it is a holiday dinner or just a special occasion, a slow roasted, juicy prime rib is an impressive centerpiece to the most important of meals. The good news is that prime rib is quite easy to make.

Prime rib comes from the ribeye primal cut. Yes, from the same place you get your ribeye steaks. Prime refers to the “primal” and not the grade ...

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pound boneless beef rib roast, tied and trimmed
1 1/2
tablespoons beef base (a jarred paste sold under the brand name "Better than Boullion")
cups beef stock
Beef Seasoning
tablespoons kosher salt
tablespoons coarse ground pepper
teaspoon granulated garlic
teaspoon cayenne pepper
teaspoon dried parsley

Ingredient Tips

Prime Rib
Plan on ½ pound per guest for a boneless beef rib roastor ¾ pound per person if you opt for the bone in rib roast.
Beef Base
You can substitute with a paste made from 6-8 crushed beef bouillon cubes and a little water.



Prep the beef roast. Thin the beef base with about 1 teaspoon of water and slather all over the beef roast. Mix together the beef seasoning and sprinkle all over the sides of the beef roast, leaving the ends not seasoned. Place on a rack and let sit at room temperature for 1 hour.


Prepare the grill. Fill your fire bowl with Char-Broil Center Cut Lump Charcoal. If you want a strong wood flavor, you can add wood chunks to the coal but I find for beef rib roasts, the smoke from natural hardwood lump coal is the right amount for a balance flavor. Light the coal and bring the grill up to 250°f, occasionally closing the vents as you approach 250°f. Insert the water pan/heat diffuser and the main grate. Keep the lid closed and let the fire get stabilized while the beef tempers.


Slow roast the beef. Place the beef roast on the main cooking grate, centered over the water pan/heat diffuser, close the dome lid, and using a remote probe thermometer, cook until the internal temperature reaches 125-127°f for medium rare (about 3 hours). Add 2 cups of beef stock to the water pan when the roast reaches an internal temperature of 90-95°f.


Rest the beef. This is a crucial step for the reverse sear and can’t be rushed. The beef needs to be taken off the grill, placed on a cooling rack and allowed to rest. It will continue cooking and the internal temperature will rise 7-10 degrees. Once this has occurred and the temperature starts to decline you can sear the beef. This rest should take anywhere from 15 to 30 minutes. Take out the water pan and pour the beef stock into a fat separator.


Sear the beef. Your Kamander Charcoal Grill should now be set up for direct heat since you removed the water pan/heat diffuser. Open the vents and let the cooking temperature rise to 500°f. Sear the roast directly over the flames on all 4 sides for about 1 minute per side.


Rest the beef. Once done searing, allow the roast to rest for 10 additional minutes. Meanwhile, pour out the beef stock from the fat separator, taste, and adjust seasoning with salt and pepper as desired.


Slice and serve. Slice the roast into half-inch slices. Lightly sprinkle the cut sides of the slices with fine sea salt or a finishing salt to boost the flavor. Serve au jus on the side.

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