Smoke Sear Prime Rib | Chef Eric Recipe

Let’s do a bit of Prime Rib “Fun”damentals. It’s literally one of the simplest things to cook but we sure don’t want to mess it up. Here is a slightly elevated Prime Rib Roast that taps into the power of both a “Smoke Sear” as well as low and slow. The hardest part of the entire recipe is having the patience to let the roast rest after cooking. Let’s get into the action!

Chef Eric Gephart

Prime Rib “Fun”damentals

3-4 lb. Bone-In E3 Meat Beef Ribeye
Lane's BBQ Blackening Rub

3 Chunks KJ Smoking Wood

Method:
1. Stabilize your grill at 400F direct. Set up one side to be direct and the other indirect. Bank the lit charcoal under the direct side.
2. Trim the Roast and score the fat cap for driving smoke and seasoning.
3. Season with Lane's BBQ Blackening Rub.
4. Add the smoking wood to the hottest part of the charcoal and place the grill grate at the lowest section of the divide and conquer system for direct grilling.
5. Sear the roast evenly on all sides over the direct side of the grill. “Smoke Sear”.
6. Paint roast with Dijon Garlic Paint evenly on all sides, then place the roast on the indirect side of the grill and close the dome.
7. Roast at 300F for an hour and half to an hour and 45 minutes. (Spin the roast half way through the cook). Cook until you reach an internal temperature of 120F. Transfer to the cutting board and rest for 20 to 30 minutes.
8. Slice into thick steaks. Transfer to service plate and garnish with sauce and chives or scallions.

Horseradish Sauce:
1 Cup Duke's Mayonnaise
2 teaspoons Chives
2 teaspoons Minced Parsley
2 Tablespoons Horseradish, Prepared
2 Tablespoons Buttermilk

Method:
Combine all and mix till evenly dispersed.

Dijon Garlic Paint
1/2 Cup Dijon Mustard
2 Tablespoons Garlic, Minced
1 Tablespoon Fresh Thyme leaves
1 teaspoon Lane's BBQ Scorpion Rub
1 teaspoon Kosher Salt
3 Tablespoons Olive Oil

Method:
Combine all and mix till evenly dispersed.

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