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Reverse-Seared Prime Rib

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Reverse-Seared Prime Rib

There are no secret ingredients here. This recipe is all about the perfect cook for a standing rib roast, which, given the glorious flavor of a prime rib done right, is kind of a secret ingredient after all.

Chris says: “You can do this on any grill that you are comfortable with holding low temps for several hours. Heck, you could also do this method in your oven and broiler, but I promise it would be better on a grill or smoker.”


1 Standing Rib Roast/Prime Rib (Approximately 5 pounds)
2 tsp kosher salt
1 tsp black pepper
1 tsp garlic (minced, dried)
1 tsp red pepper flakes
2 cups beef stock
2 cloves garlic (peeled and crushed)
1 sprig rosemary


Set up your grill or stove for indirect heat and preheat to 225 degrees as measured at the grate.

Tie your roast and season on all sides with a dry rub made of the salt, pepper, garlic and red pepper flakes. Place the roast on a roasting rack above a roasting pan filled with the stock, garlic, and rosemary.

Place the roasting rack/pan on the grill over the indirect (no coals or heat) area. Roast until the internal temperature reaches 10 degrees less than your desired final temperature of about 130 degrees for medium rare and 140 degrees for medium.

Rest the roast while you raise the grill temperature to 500-550 degrees and change to a direct heat set up. Remove the garlic and rosemary from the au jus that has formed in the roasting pan and discard. Season au jus with salt and pepper as needed.

Sear the roast directly over the coals for 1 minute per side on all sides.

Allow roast to rest another 10-15 minutes after the sear.  Slice and serve.

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Recipe Courtesy of Chris at Nibble Me This (See the original here)

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