Reverse-Seared Prime Rib Roast (a.k.a. Standing Rib Roast) - Armadillo Pepper

Reverse-Seared Prime Rib Roast (a.k.a. Standing Rib Roast)

January 30, 2017

Today I'm grilling a Prime Rib (Standing Rib Roast) using the reverse sear method. Prime Rib is a special treat around here. It is a bit expensive, but if you wait until the holidays, you can catch it on sale.

As you probably already know, Prime Rib is a cut of beef from the primal rib, one of the nine primal cuts of beef. A standing rib roast may contain anywhere from two to seven ribs. The infamous ribeye steak is cut from a standing rib roast.

Ingredients

I like Black OPs rub due to its rich flavor with a peppery finish. Using this rub really makes it easy to get a nice bark on the outside of the beef. Oakridge Black OPs rub is all natural, no MSG and nothing artificial.

This recipe is really easy. Simply season with your beef rub a few hours before grilling. You could also use salt and pepper. Make sure you do not use a high sugar content rub, unless you like “sweet beef”. Let the beef rest in the refrigerator for a few hours with the seasoning. 

When ready to cook, heat the grill to 225 degrees using the 2-zone cooking method. 

Place the Prime Rib on the grill on the cool (indirect) side of the grill. When the internal temperature reaches 125 degrees F (for medium rare), turn the grill up to high and sear each side of the Prime Rib. If you are using a 2-zone setup on your grill, then move the beef to the direct side, immediately over the fire. This will take approximately five minutes depending on the temperature of your grill. The goal is to get a nice crust on each side of the prime rib. Remove from the grill and let rest for 15 minutes.

For the details, watch our Reverse-Seared Prime Rib video.





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