Perfect Prime Rib

The recipe uses the reverse sear method combined with using the bones as a ribeye cap heat shield to create the perfect coast-to-coast pink prime rib.

Place the prime rib and bones (if your butcher tied them back on, cut the string and remove them) on a sheet tray with an inserted rack. Salt aggressively with kosher salt and a generous coating of black pepper and garlic powder. Start with one side, let it rest for ten minutes (this will allow the salt to stick). Repeat until all sides of the ribs and roast are covered. Place this uncovered in the fridge for 24-36 hours.

Remove the roast from the fridge at least two hours before cooking. Tie the bones back to the roast, but place them over the cap (this is not where they naturally go) to protect the ribeye cap.

Preheat the smoker, grill or oven to 225ºf (if you have more time, 200ºF is even better).

Place the roast in a roasting pan and cook until the center of the roast hits 120º – 125º for medium rare to medium, rotating the pan a quarter turn every 30 minutes. Remove the roast and cut off the bones again. Allow it to rest until the carryover cooking stops and the roast’s internal temperature starts to drop, about 30-40 minutes (you can let it stand for longer if you aren’t ready to eat).

Heat the tallow or oil over medium-high heat in a large cast iron or carbon steel pan. Sear the roast to get a nice crust, moving it frequently, about five minutes total. We like to do this outside. 

Allow the roast to rest for another ten minutes. Slice and serve with horseradish.