Grilled Prime Rib Using The Reverse Sear Technique

Step 1

If you know a good butcher, ask them to trim and tie the Prime Rib for you. If not, roll your sleeves up, sharpen your knives and jump in. It is very easy!

Step 2

Place the prime rib on a cutting board and trim the fat to a 1/4 inch or less if this has not already been done. Remove the lip if it is still attached.

Step 3

Using your hands, gently mold the prime rib into a more rounded shape. Use butcher twine to tie up the roast so it will hold its round shape better during the cook. The molding and tying of the prime rib creates a more uniform mass that will cook more evenly and make for a beautiful presentation.

Step 4

Rub the entire roast down with the vegetable oil and season liberally with “Raising the Steaks” or your favorite seasoning blend for beef.

For our cooking process we employed two grills. One grill for slowly warming up the roast and adding smoke and one grill for the final hot sear. If you do not have two grills all is not lost. Set your grill up for a two zone cook using one side for the slow warm up and one side for the final sear. Simply split your GrillGrates into two sections and leave a gap in the middle.

Step 5

Slice the bacon into thin strips and place in a sauce pot on medium heat.

Step 6

Cook the bacon slowly, rendering the fat and gently browning.

Step 7

Once most of the fat has been rendered and the bacon is basically cooked add the minced garlic and stir.

Step 8

When the garlic just begins to brown add the onions and continue to cook on medium low, stirring occasionally.

Step 9

Once the onions have caramelized and your whole house smells insanely good add the red wine to the pot. Allow the red wine to cook down slowly and reduce by 2/3.

Step 10

Add the beef stock, mushrooms, whole rosemary sprig and dried thyme to the pot and allow to reduce by half.

Step 11

Season with black pepper and salt to taste.

Step 12

Remove the rosemary sprig and discard.

Step 13

Cover the sauce pot and reserve until the prime rib is ready to eat.

Step 14

Preheat your grill to 250F and get your pellets ignited and smoking. We use the 6-inch Tube Smoker for adding supplemental smoke.

Step 15

Insert the meat thermometer probe into the eye of the prime rib. Place the grill thermometer probe in a location on your grill where it will not end up being too close to the roast.

Step 16

Place the prime rib on the preheated grill and plug the two thermometer probes into the thermometer unit. Confirm the accuracy of your probes and close the lid to your grill.

Step 17

You are looking to slowly bring up the internal temp of the meat to 110-115F. Depending on the size of your prime rib this usually takes around one hour.

Step 18

Once your meat reaches the desired internal temp go ahead and remove it from the grill to a pan or cutting board and allow it to rest. Tent the roast with aluminum foil.

Step 19

The beauty of this resting period is that you can do it up to two hours ahead of time and focus your energy elsewhere.

Step 20

30 minutes before you are ready to eat preheat your grill to HOT 650-700F for the final sear.

Step 21

Once the grill is up to temp place the meat back on the grill and allow to sear.

Step 22

Every minute or so rotate the meat on all sides so you get an even brown crust. You may need to stand there and hold the prime rib with tongs to sear the rounded parts evenly.

Step 23

Once the internal temp hits 130F you will have a beautiful, evenly cooked, perfect medium rare interior. Remove from the grill and place on a cutting board.

Step 24

Allow to rest for 2-3 minutes and then cut off the butcher twine. Slice the prime rib to your desired thickness and serve with warm Chasseur sauce.