From the Land

Reverse Seared Prime Rib

🎄🔥 Holiday meals call for something truly special, and this Reverse-Seared Prime Rib is the star of the show! Smoked low and slow on the Pitts & Spitts smoker, then finished with a perfect sear, this prime rib is juicy, tender, and packed with flavor. Pair it with a rich smoked garlic and bone marrow jus, and you’ve got a feast worthy of the season. 🍖✨

Whether it’s for Christmas dinner or a holiday gathering, this prime rib is sure to impress your guests and make the table centerpiece unforgettable. Who’s ready to dig in? 😍

What is Prime Rib?

Prime rib, also known as a standing rib roast, is a large cut of beef from the rib section that’s known for its marbling, tenderness, and bold flavor. It’s often mistaken for USDA Prime beef, which is a grading term based on the quality and marbling of the meat. However, “prime rib” refers to the cut itself and can be purchased in various USDA grades, including Choice or Select. For the best holiday roast, ask your butcher for a well-marbled rib roast, and you’re good to go!

Ingredients

For the Prime Rib:

Prime rib (I used a bone-in USDA Prime)
Boudreaux's Prime Beef & Chop Seasoning
Boudreaux's Low and Slow Simmer Seasoning

For the Smoked Garlic and Bone Marrow Jus:

Extra beef bones for stock and trimmings
Split bones for marrow
1 onion
3 carrots
4 celery stalks
3 heads of garlic
Bay leaves
Thyme and oregano
Black peppercorns

Cornstarch (for thickening)

Directions

Prime Rib Preparation

Trim the Prime Rib:

You can use a whole rib roast, a trimmed roast, or have your butcher prep one for you. For this recipe, I used a whole rack, cut some steaks off, and kept the middle section with 3 bones, making it a "standing rib roast."
Optionally, "French" the bones by removing the fat seam below the eye and scraping the meat and tendons off the bones for a cleaner presentation.

Dry Brine:

Generously season all sides of the roast with Boudreaux's Prime Beef & Chop Seasoning.
Place the roast on a wire rack and refrigerate uncovered overnight to dry brine. This not only enhances flavor but ensures a dry exterior for better searing.

Smoked Garlic and Bone Marrow Jus

Smoke the Vegetables and Bones:

Clean and rough chop the vegetables, keeping skins intact.
Place the vegetables, meat trimmings, and beef bones on an aluminum pan. Halve 2 heads of garlic and add to the pan.
Smoke at 350°F for 2.5–3 hours, or until the vegetables are soft and the bones have developed a nice color.

Prepare the Stock:

Reserve the smoked garlic and bone marrow for later.
Place the smoked bones, vegetables, and meat scraps into a stock pot. Add cold water, bay leaves, thyme, oregano, and peppercorns.
Pour the liquid fat from the pan into a separate bowl and reserve. Scrape up any browned bits from the pan and add them to the stock pot.
Simmer on low heat for 3–4 hours until reduced by half. Strain through a fine mesh sieve and refrigerate overnight.

Finish the Jus:

Remove the solidified fat from the stock. Add the reserved fat to a heat-safe bowl with crushed garlic and herbs, then place on the smoker.
Reduce the stock further for 2 hours. Blend the stock with the smoked garlic and bone marrow until smooth. Thicken with a cornstarch slurry to your desired consistency (slightly thick, but not gravy-like). Season with Boudreaux's Prime Beef & Chop Seasoning.

Smoking and Reverse Searing the Prime Rib

Low & Slow Smoking:

Preheat your smoker to 225°F for indirect cooking. Place the roast on the smoker with a thermometer in the thickest part.
Smoke until the internal temperature reaches 125°F. For a 6–7 lb roast, this step takes about 4 hours.
Use cherry wood chunks for additional smoke flavor. Baste the roast every 30 minutes with the reserved smoked fat.

Reverse Sear:

Once the roast hits 125°F, switch the smoker to direct heat and increase the temperature to 400°F.
Sear all sides of the roast until a nice char forms. Remove from heat once the internal temperature reaches 128°F.

Rest:

Loosely cover the roast with foil and let it rest for 20–30 minutes. Larger roasts may require longer rest times. The internal temperature will rise to about 133°F during the rest.

Carving and Serving