Reverse seared prime rib

Col. Steve Austin

Joined: Oct 11, 1999

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9:09p, 1/1/25

AG

Only the second prime rib I've ever cooked. Previous one was smoked about 12 years ago.

Did a dry brine with Diamond kosher salt for a little over 24 hours. Then dry rub with black pepper, onion powder and garlic powder. Roasted in the oven at 225F to 115F internal. Rested for 30 minutes then back into oven at 550F for about 5 minutes to sear. Served with rosemary garlic mashed potatoes and garlic butter green beans. It was great!

Oh, and I did make some creamy horseradish sauce and au jus.

I am not the Six Million Dollar Man, but I might need that surgery. "We have the technology, we can rebuild him!"

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GAC06

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10:21p, 1/1/25

AG

Looks great

Col. Steve Austin

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In reply to GAC06 • 10:27a, 1/2/25

AG

GAC06 said:
Looks great

Thanks, it was. I had scored the fat cap with a knife before applying the rub. Made it kind of gnarly looking when it came out of the oven.

I am not the Six Million Dollar Man, but I might need that surgery. "We have the technology, we can rebuild him!"

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StinkyPinky

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2:39p, 1/2/25

AG

That looks fantastic! I've been wanting to make one as well, this definitely motivates me to try it this weekend.

Col. Steve Austin

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In reply to StinkyPinky • 6:43p, 1/2/25

AG

I pretty much followed this recipe and also used her recipes for the sides, au jus and horseradish sauce. I didn't use fresh rosemary and thyme in the rub as I had read elsewhere that they tend to burn.

https://foolproofliving.com/reverse-sear-prime-rib/

I am not the Six Million Dollar Man, but I might need that surgery. "We have the technology, we can rebuild him!"

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Gilligan

Joined: Dec 12, 2002

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6:17a, 1/6/25

AG

Man, that looks great!

Too bad two of mine like their meat ruined, one doesn't eat red meat. That just leaves me and my youngest craving this.

I can't wait to try it.

fav13andac1)c

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6:25a, 1/6/25

AG

Hell yeah brother!

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aTm2004

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In reply to Gilligan • 12:23p, 1/6/25

AG

Gilligan said:
Man, that looks great!

Too bad two of mine like their meat ruined, one doesn't eat red meat. That just leaves me and my youngest craving this.

I can't wait to try it.

Cook it and when the 2 that like to have it well done can nuke it to their liking and tell the weird one it identifies as salmon.

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Ag MD 84

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1:42p, 1/6/25

AG

I didn't take any pictures, but for Christmas since there were only three of us eating dinner, I did a reverse seer on my BGE of a 2.7 lb prime tomahawk ribeye, just salt pepper and lump charcoal and it was one of the best steaks I've ever eaten (had a large cap).

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