prime rib

HERB CRUSTED PRIME RIB

HERB CRUSTED PRIME RIB

Be the talk of your holiday party. Pitmaster Shane Draper has the perfect prime rib recipe to WOW your guests. Cooks best on the Silverbac or Grilla.

INGREDIENTS

  • 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

DIRECTIONS

Prepare prime rib seasoning one day in advance. Combine seasoning, pepper, coffee, powder, salt, cumin, and sugar and place in bag. Remove silverskin from ribeye. Use butchers twine to wrap the prime rib in a circular shape. Coat with olive oil and apply seasoning heavily.

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.