Reverse-Seared Prime Rib
recipe

Reverse-Seared Prime Rib

5.0

Whether it’s for a holiday dinner, special occasion or entertaining your boss, a Reverse-Seared Prime Rib will make an impressive centerpiece to your meal. This recipe uses the reverse-sear method on a charcoal grill. It starts with a slow roast and finishes with a sear, rather than beginning with a sear and ending with a slow roast for a tender an...

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Ingredients

Serves 10-12
For the Prime Rib
1
(6 pound) boneless beef rib roast, tied and trimmed
1
teaspoon water
1 1/2
tablespoons beef base
2
cups beef stock
For the Beef Seasoning
2
tablespoons kosher salt
2
tablespoons coarse ground pepper
1
teaspoon granulated garlic
1/4
teaspoon cayenne pepper
1/4
teaspoon dried parsley

Ingredient Tips

Prime Rib
You can ask your butcher for a “trimmed and tied, boneless beef rib roast.” Plan on 1/2 pound per guest for a boneless beef rib roast or 3/4 pound for a bone-in rib roast.
Beef Base
Beef base is a powder or paste made from roasted beef and concentrated beef stock. You can substitute with a paste made from 6-8 crushed beef bouillon cubes and water.

Directions

Prep: 15 Minutes, Cook: 3-4 Hours
1

Add water to the beef base and slather all over your prime rib roast.

2

In a small bowl, combine the salt, pepper, garlic, cayenne pepper and parsley. Sprinkle on all sides of the beef roast, leaving the ends unseasoned. Place roast on a rack and rest at room temperature for 1 hour.

3

Preheat your grill to 250°F with direct and indirect heat zones. Place an aluminum pan under the grill grate on one side. Wearing protective gloves, pour a chimney of hot lump charcoal on the other side.

Hot Tip: If you want a stronger wood flavor, you can add wood chunks to the charcoal.
4

Place the roast on the main cooking grate, centered over the water pan. Insert meat thermometer and close the lid.

Hot Tip: Insert a meat thermometer into the thickest part of the meat so that the tip does not touch bone and the dial is easy to read while on the grill.
5

Monitor the temperature closely. Add beef stock to the water pan when the roast reaches an internal temperature of 90-95°F.

6

Continue to cook until the internal temperature reaches 125-127°F for medium rare, about 3 hours.

7

Remove roast from the grill and rest it on a cooling rack for about 15 to 30 minutes. Carefully remove the water pan and pour the beef stock into a fat separator to extract the au jus.

Hot Tip: Resting the beef is a crucial step for the reverse-sear method and can’t be rushed.
8

Open the vents to raise the temperature to 500°F. Sear the roast, directly over the flames, on all 4 sides for about 1 minute per side.

9

Once the roast has been seared, remove from grill and rest for 10 minutes on a cutting board.

Hot Tip: Giving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise until it levels out and then begins to fall.
10

Meanwhile, pour the au jus into small bowls for dipping.

11

Slice your prime rib roast into half-inch slices. Lightly sprinkle cut sides with fine sea salt to boost the flavor. Serve with Hasselback potatoes, Brussels sprouts and some au jus on the side.

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