Steps
- Prep and Dry Brine: Have the butcher remove and tie back the bones. At home, untie and season the roast with about 1 teaspoon of kosher salt per pound, plus pepper and garlic powder. Let it brine in the fridge uncovered for 24 hours.
- Protect that Cap: After brining, flip and tie the bones over the ribeye cap to shield it from direct heat. This keeps that luxurious, marbled cap just as juicy and pink. For an optional extra holiday touch, tuck roasted garlic and rosemary between the bone and cap before the final rest.
- Temper and Smoke: Remove the roast from the fridge and let it sit at room temperature for a couple of hours. Smoke at 225°F with Bear Mountain’s Cherry BBQ Wood pellets for that subtle, sweet smoke that complements the beef’s richness. Pull it at 118°F internal for a medium rare (it will come to 125º with carryover heat). Go to 125º for medium.
- Rest and Sear: Rest for 30-60 minutes. Remove the bones before searing. Crank the smoker to 550°F while the roast rests, rub (or spray) with beef tallow, and sear just until you have a beautiful crust. 2-3 minutes max.
- Slice and Serve: Slice up the roast into half-inch slices. Slice the bones. Plate them all on a large platter, finish with flaky salt, and serve your perfectly pink prime rib. Happy holidays from the Grill Dads!
Ingredients:
- Bear Mountain’s Cherry BBQ Wood Pellets
- 1 bone-in prime rib roast, bones removed and tied on (figure about 1/2 to 3/4 pound per person)
- Kosher salt (about one teaspoon per pound of meat)
- Freshly ground black pepper
- Garlic powder
- Beef tallow for searing
- Finishing Salt (such as Maldon or Jacobsen)
Optional: roasted garlic cloves and rosemary sprigs
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