The Best Prime Rib Ever
You will never cook it another way again
by Andrea Alden
No need to rest
Preheat your grill to super low, 275°F. It may be easier to do this on a charcoal grill and set things up with the coals banked to one side for indirect grilling. You may even consider adding some mesquite wood chunks or chips for extra flavor.
Rub every inch of the prime rib with the salt and pepper. Set it over indirect heat, with the meat thermometer probe set in through the side of the meat and not touching bone.
Grill the meat over indirect heat for about 40 minutes, or until the meat thermometer registers around 125°F.
Set the prime rib to rest under some tin foil while you heat the grill to high, about 500°F. This will mean adding another load of charcoal if you are using your charcoal grill.
Sear the meat over direct heat for 1 to 2 minutes per side, or until the salt and pepper has formed a lovely crust and you have beautiful sear marks.
You can serve this meal immediately because it has already been rested. Slice it against the grain from the end towards the bone.
Try it with baked potatoes
Seasonal veggies are a good choice
Probably don't need steak knives
The Best Prime Rib Ever is definitely hard to mess up. Adding a little smoke in the beginning turned the flavor up from yummmm to HOLYWOW. The reverse sear method takes a little longer but is well worth the wait. With a thermometer and some patience, you really can't go wrong. The best part? This technique can be used on every cut of beef and pork imaginable for delicious results. Have you tried the reverse sear method? Leave a comment telling us how it went.