Grilled Prime Rib Using The Reverse Sear Technique
- Amount Per Serving
- Calories 1133
- % Daily Value *
- Total Fat 93g144%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 1022mg341%
- Sodium 582mg25%
- Potassium 110mg4%
- Total Carbohydrate 9g3%
- Dietary Fiber 0g
- Sugars 2g
- Protein 119g238%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
If you know a good butcher, ask them to trim and tie the Prime Rib for you. If not, roll your sleeves up, sharpen your knives and jump in. It is very easy!
Place the prime rib on a cutting board and trim the fat to a 1/4 inch or less if this has not already been done. Remove the lip if it is still attached.
Using your hands, gently mold the prime rib into a more rounded shape. Use butcher twine to tie up the roast so it will hold its round shape better during the cook. The molding and tying of the prime rib creates a more uniform mass that will cook more evenly and make for a beautiful presentation.
Rub the entire roast down with the vegetable oil and season liberally with “Raising the Steaks” or your favorite seasoning blend for beef.
Slice the bacon into thin strips and place in a sauce pot on medium heat.
Cook the bacon slowly, rendering the fat and gently browning.
Once most of the fat has been rendered and the bacon is basically cooked add the minced garlic and stir.
When the garlic just begins to brown add the onions and continue to cook on medium low, stirring occasionally.
Once the onions have caramelized and your whole house smells insanely good add the red wine to the pot. Allow the red wine to cook down slowly and reduce by 2/3.
Add the beef stock, mushrooms, whole rosemary sprig and dried thyme to the pot and allow to reduce by half.
Season with black pepper and salt to taste.
Remove the rosemary sprig and discard.
Cover the sauce pot and reserve until the prime rib is ready to eat.
Preheat your grill to 250F and get your pellets ignited and smoking. We use the 6-inch Tube Smoker for adding supplemental smoke.
Insert the meat thermometer probe into the eye of the prime rib. Place the grill thermometer probe in a location on your grill where it will not end up being too close to the roast.
Place the prime rib on the preheated grill and plug the two thermometer probes into the thermometer unit. Confirm the accuracy of your probes and close the lid to your grill.
You are looking to slowly bring up the internal temp of the meat to 110-115F. Depending on the size of your prime rib this usually takes around one hour.
Once your meat reaches the desired internal temp go ahead and remove it from the grill to a pan or cutting board and allow it to rest. Tent the roast with aluminum foil.
The beauty of this resting period is that you can do it up to two hours ahead of time and focus your energy elsewhere.
30 minutes before you are ready to eat preheat your grill to HOT 650-700F for the final sear.
Once the grill is up to temp place the meat back on the grill and allow to sear.
Every minute or so rotate the meat on all sides so you get an even brown crust. You may need to stand there and hold the prime rib with tongs to sear the rounded parts evenly.
Once the internal temp hits 130F you will have a beautiful, evenly cooked, perfect medium rare interior. Remove from the grill and place on a cutting board.
Allow to rest for 2-3 minutes and then cut off the butcher twine. Slice the prime rib to your desired thickness and serve with warm Chasseur sauce.