Prime rib is one of my favorite holiday meals. It is buttery tender, rich in taste, and so....so....beefy.
I've mentioned this before but the "prime" in "prime rib" is just a common term, it is not referring to the USDA grade of prime. It's also called a standing rib roast or beef rib roast. [Click here for my 20 Tips for Beef Rib Roasts]
This year I cooked a USDA choice boneless rib roast for Christmas and I used the reverse sear method on my Big Green Egg. I have cooked rib roasts a variety of ways (high temp roast, low temp roast, sear/roast) and in my opinion, a reverse sear gives the most tender and evenly cooked rib roast. If you cook it at 350f straight, you'll end up with the outer edges (the "lip" or "cap") a dull grey medium while only the center is medium rare. Reverse searing a roast creates the same degree of doneness all the way through, edge to edge.
|Perfect medium rare, all the way through. Even the spinalis dorsi is pink.|
Reverse Seared Beef Rib Roast
- 5 lb boneless beef roast, left off refrigeration to temper for up to one hour
- 2 tsp kosher salt
- 1 tsp black pepper, coarse ground
- 1 tsp dried minced garlic
- 1 tsp red pepper flakes
- 2 cups beef stock
- 2 cloves garlic, peeled and crushed but left whole
- 1 sprig rosemary
- Set up your grill for indirect heat and preheat to 225f as measured at the grate (250f dome temp on a Big Green Egg).
- 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 temp reaches 10 degrees less than your desired final temperature (see chart).
- Rest the roast while you raise the grill temp to 500-550f 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.
- For your guests that want more than medium rare, a quick "bath" in beef broth in a heated skillet will quickly make the pink disappear and get the slice of roast to their liking.
- Big Green Egg set up details: lump coal, no wood, platesetter in "legs up", V-rack set on top of platesetter and stoneware drip pan.
|Here is the roast rack set up. Rendered fats will drip into the beef stock below, giving flavor.|
|Resting on a raised rack avoids steaming the surface of the meat, which loses juices.|
|Contrary to popular believe, searing does NOT seal in juices but it does create color and flavor.|
|Don't forget to remove the twine before slicing. If you do forget, just tell guests that it's floss.|
Here is the cooking log for this cook. Click on the picture to make it larger so you can read it.