Reverse Seared Smoked Prime Rib

5 from 1 vote

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.

Prep Time10

Cook Time3

Course: dinner, holiday meal, Main Course, lunch

Cuisine: Grilling, American, Barbecue

Keyword: reverse sear., comfort food, smoked, meat, holiday recipe, reverse seared smoked prime rib, easter recipe, easter prime rib, grilled prime rib, grillin with dad recipes, grilling with dad recipes.

Servings: People

Author: Maciek Zurawski

Ingredients

Prime Rib Ingredients

4 lb Prime rib
2 tbsp Coarse salt
1 tbsp Olive oil
2 tbsp Dad's Steak Seasoning

Horseradish Sauce Ingredients

1/4 cup Sour cream
1/4 cup Mayo
2 tbsp Freshly ground horseradish
2 tbsp Chopped chives (optional)
1 tbsp Apple cider vinegar
1 tsp All purpose seasoning

Instructions

Remove the prime rib from the packaging and pat it dry. Separate the bones from the meat about 3/4 of the way without cutting it completely off.
Generously cover the entire Prime Rib with salt, place it on a pan sheet and in the fridge it goes for the next 24 hours.
Drizzle some olive oil around the entire cut and season with the Dad's Steak seasoning.
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, all purpose seasoning 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!

Notes

Keep the bones on during the smoking and grilling process. This adds more flavor to the meat.

Remove the butchers twine before searing. It will catch fire and burn off.

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 sec. and keep rotating to even an even crust all around.

Nutrition