GRILLED HERB CRUSTED PRIME RIB RECIPE
- Whole Boneless Ribeye
- Butchers Twine
- Olive Oil
- 3/4 cup Tones Rosemary Garlic Seasoning
- 4 tbsp. Black Pepper
- 2 tbsp. Hazelnut Coffee (any coffee is fine, but medium roast is best)
- 1 tbsp. Onion Powder
- 2 tbsp. Kosher Salt
- 1 tbsp. Cumin
- 2 tbsp. Brown Sugar
Preheat Silverbac or Grilla to 225°F. Smoke for 3-4 hours until center is approx. 115°F-120°F. Remove prime rib and re-season as desired. Heat Silverbac to 500°F. Sear prime rib, rolling angle every 3 minutes. Serve once center reaches 135°F.
Glaze your prime rib with Grilla Horseradish sauce.