Looking for a fool proof easy holiday recipe then try this Reverse Seared Smoked Prime Rib. Sounds like a mouth full, but with 2 easy steps, you will get the most tasty, tender, juicy prime rib centerpiece you’ve ever had.
Check out these delicious holiday appetizers to serve with the prime rib. Crab stuffed smoked shrimp, grilled steak crostini or grilled garlic bread.
What is a prime rib?
It’s basically a roast sized ribeye steak. The name “PRIME RIB” refers to the cut and not the grade of the meat. For example, you can have a Choice “Prime Rib” or a Prime “Prime Rib”. These are especially popular around the holidays because prime rib roast can feed a a whole dinner table. And when it comes to cooking it, think of it as big steak. Medium rare finish is best but feel free to cook it to your desired doneness.
Ingredient list for a Smoked Reverse Seared Prime Rib.
- Prime Rib: Try to find a prime rib that is already frenched. Otherwise, remove the meat around the bones before seasoning.
- Mustard: I used a horseradish mustard as the binder for the seasoning.
- Seasoning: I used a double punch of an all purpose seasoning for the savoriness and a steak seasoning to add buttery and herby flavors to the mix.
Start by seasoning the Prime Rib.
As I mentioned previously, this cook is simple. It requires very few ingredients and a simple cooking process. Skip the ham and make prime rib.
For this recipe I purchased a 3 bone in prime rib. You can purchase these boneless, but the bones make for a beautiful final presentation. To clean up this large piece of meat and expose the bones, remove the fat cap that is directly above the bones. This is a thick layer of fat that is not really edible so you’re not wasting anything.
Next, remove the fat from in-between each bone and scrape them clean. Remember, we’re doing this for a beautiful final presentation so take your time.
Recipe Tip
Keep the bones on during the smoking and grilling process. This adds more flavor to the meat.
Great for presentation as well.
Next, cover the entire piece with a binder. I prefer using a mustard base. For this recipe, I went with a horseradish mustard that leaves a little hit of spice on the bark. In general, the binder leaves very little to no taste once the protein is cooked.
Finally, season with prime rib. For any large holiday protein, I always use by dual pack. Dad’s Steak Seasoning first, which has garlic, herb and buttery notes. Then add Dad’s All Purpose rub for the salty and peppery flavor. Both rubs will create the ultimate holiday blend.
Season generously. Prime Rib is a large piece of meat that can handle a lot of seasoning. Also, some of it will fall or burn off during the smoking process.
How to smoke a Prime Rib.
The first step in cooking a reverse seared smoked prime rib is the smoking piece. This takes the longest time.
Preheat your smoker to 250 degrees. Make sure it’s set to indirect heat if you are using a different grill.
Place the trimmed and seasoned prime rib on the grates and smoke until the internal temperature reaches 110 degrees. This process will take anywhere from 2-3 hours depending on the size of the meat.
The ideal cook on a prime rib is a medium rare. If you prefer less pink in the middle, continue smoking for a few more minutes. You do not want to surpass 130 degrees Fahrenheit. The more cooked the meat, the more tough and chewy it will be.
Remove the prime rib from the grill and let it rest 5 minutes.
Make a creamy horseradish sauce
This horseradish sauce is optional for those that like a little bit of a kick with their rotisserie prime rib. The sauce is savory, fresh and spicy from the horseradish. It’s the perfect compliment to a slice of prime rib or grilled porterhouse steak.
In a mixing bowl, add freshly grounded horseradish, sour cream, mayo, a splash of apple cider vinegar and chopped chives. Mix the ingredients together until the liquid has a smooth consistency. Set in the fridge while the prime rib finishes resting.
How to reverse sear a smoked prime rib.
Let’s crank up the heat! For the final cooking phase of this reverse seared smoked prime rib is the hot and sear to build a beautiful crispy crust.
For the sear, I used my Weber Kettle grill. Set it for high direct heat. I decided to sear the smoked prime rib over the chimney. This creates a more intense direct heat over a smaller surface.
Dump the charcoal into the chimney and wait for the charcoal to burn off and heat up. Place a small grate over the top and using heat resistant gloves place the smoked prime rib on the grates without letting go.
Be careful, there are going to be a lot of flare ups. You don’t have to torch the prime rib or yourself. Sear it on each side 30 seconds and keep rotating to even an even crust all around.
Rest the Reverse Seared Smoked Prime Rib.
One of the most important parts of grilling or cooking any protein is the resting period. Many people ignore this part and move straight to slicing.
Resting allows the juices to redistribute throughout the meat making every slice super juicy. By slicing too early, all the juices will spill out leaving the meat dry. Rest 10 minutes.
Serve the Reverse Seared Smoked Prime Rib with a side of homemade horseradish sauce and enjoy!
Frequently Asked Questions:
What’s a good binder for prime rib? A great binder for prime rib is a garlic and herb compound butter. Add richness and fattiness to the meat plus helps brown the skin. Olive oil is a great alternative. Just sprinkle on the dried herb seasoning.
What is the secret to a good prime rib? There are a few important steps to ensure a perfectly cooked prime rib. Cook to a medium rare. The done internal temperature should be 110 degrees. The meat will be tender and juicy. Use bone in prime rib for the additional flavor and moisture.
If you tried this Reverse Seared Smoked Prime Rib or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
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Reverse Seared Smoked Prime Rib
Skip the Ham and make this Reverse Seared Smoked Prime Rib. It will be the most tasty, tender, juicy prime rib you've ever had.
Course Main Course
Cuisine American
Keyword holiday recipe, reverse sear., reverse seared smoked prime rib, easter recipe, easter prime rib, grilled prime rib, grillin with dad recipes, grilling with dad recipes.
Prep Time 10 minutes minutes
Cook Time 3 hours hours
Servings 6 People
Calories 1008kcal
Prime Rib Ingredients
- 4 lb Prime rib
- 1 tbsp Mustard
- 2 tbsp Steak seasoning
- 2 tbsp All purpose seasoning
Horseradish Sauce Ingredients
- 1/4 cup Sour cream
- 1/4 cup Mayo
- 2 tbsp Freshly ground horseradish
- 1 tbsp Apple cider vinegar
- 2 tbsp Chopped chives (optional)
Remove the prime rib from the packaging and pat it dry. Next, cut away the fat cap directly above the bones to expose them.
Remove any fat and meat from between the bones and scrape them clean. This will give you a much nicer final presentation.
Apply mustard all over the prime rib as the binder and season with the steak seasoning first followed by the all purpose rub.
Preheat your smoker to 250 degrees.
Place the trimmed and seasoned prime rib on the grates and smoke until the internal temperature reaches 110 degrees. This process will take anywhere from 2-3 hours depending on the size of the meat.
For the horseradish sauce, in a mixing bowl, add freshly grounded horseradish, sour cream, mayo, a splash of apple cider vinegar and chopped chives. Whisk the ingredients together until the liquid has a smooth consistency.
Remove the smoked prime rib off the smoker and let it rest 5 minutes.
Next, heat up the grill by dumping charcoal into the chimney. Wait for the charcoal to burn off and heat up.
Sear the smoked prime rib on each side for 30 seconds and keep rotating to even an even crust all around.
Rest for 10 minutes before slicing. Enjoy!
Keep the bones on during the smoking and grilling process. This adds more flavor to the meat.
Great for presentation as well. Calories: 1008kcal | Carbohydrates: 5g | Protein: 42g | Fat: 90g | Saturated Fat: 36g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 37g | Trans Fat: 0.02g | Cholesterol: 192mg | Sodium: 247mg | Potassium: 743mg | Fiber: 1g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 7mg
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