Reverse-Seared Prime Rib Roast

Prep time:

15 minutes

Cook time:

100-120 minutes

Difficulty level:

Simple

Imagine… you have your family around a large table and you bring out this gorgeous, delicate, juicy, prime rib roast fresh off the grill. Well, snap out of it because now it’s time to make this dream a reality with this easy to follow recipe of how to reverse-sear a Prime-Rib Roast, right on your Hasty-Bake.

You’ll need a meat thermometer for this recipe… that is what ensures the proper times to pull the meat off the grill.

Ingredients

1- 6-7lb boneless prime rib
3-5 tsps coarse kosher salt
2 tbls coarse ground black pepper
1-2 tsps garlic powder
1 tbls olive oil
butcher’s twine

Instructions

24 hours prior to the cook, trim the fat cap off of the prime rib roast. If the roast is bone-in, carefully cut the bones aware from the roast. Cut slowly and as close to the bone as possible. You may also tell your butcher to remove the bones for you prior to picking it up from the market. Generously salt all sides of the prime rib. Use about 1/2 teaspoon of coarse kosher salt per pound of trimmed meat. Store the roast uncovered in the refrigerator, on a cooling rack and cookie sheet to allow air to circulate on all sides.
30 mins prior to cooking, light the coals on your Hasty-Bake and stabilize the temperature to 225 degrees to 250 degrees with the heat deflector in place, most likely with your firebox at smoking level or just below baking level
When it is time to begin cooking, take the roast out of the fridge, tie the roast with butcher’s twine to make the roast as round and symmetrical as possible– almost like a log. Coat the entire log in olive oil, season generously with coarse ground black pepper and lightly with garlic powder.
Insert a grill safe temperature probe (if you have one) into the thickest part of the roast. If you’ve left the bones attached, be careful not to place the probe near the bone as it will give you false temp readings. Put roast directly on grill grates over the heat deflector and shut your lid.
Open the fire door and add one fist size chunk of cherry smoking wood, Add one of two more chunks as the burn out. Be careful not to over smoke; 2-3 chunks will impart plenty of smoke. Most cuts of meat only absorb smoke within the first few hours.
When the roast reaches 95-100 degrees internally, prepare a small chimney of hot coal— do not place hot coal in the firebox until your internal temp of the meat reads 100-110 degrees, pull it from the grill and place on a cookie sheet. Tent loosely with aluminum foil.
Now you are ready to execute the reverse sear. Pour the hot coal into the firebox, open all grill vents, and bring the firebox all the way up. Remove the temperature probe from the roast. When the coals are glowing and the fire is very hot, sear the roast on all sides until the internal temperature reaches 130 degrees. Use a high-quality, instant read thermometer for an accurate reading of the internal temperature. Depending on the size of the roast, this will take approximately 2-5 mins per side.
Let meat rest for at least 15-20 mins and then slice and serve!