Moroccan Lamb chops
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Smoked Salmon Rolls
January 2, 2022Reverse Seared Prime Rib
If you have ever tried reverse seared steak, you know that the technique makes the juiciest, tastiest and best steak possible. What you may not have tried however, is different styles of searing, which is where this recipe really comes to it's own.
Typically, reverse searing involves smoking or baking your meat until it hits your desired internal temperature, removing it from the heat and allowing to rest and then hitting it with a cast iron skillet for 1-2 minutes each side until a thick, crust has developed. The technique is often used for steak, but is equally as applicable for Prime Rib and other larger cuts of meat. Instead of using a Cast Iron skillet for this recipe, instead we are going to deep fry the exterior of the prime rib, to develop a thick and delicious crust.
When deep frying, any kind of oil can be used, but beef tallow is certainly the best. It adds in some of that extra beefy flavor that beef tallow is so known for, which really elevates the flavor!
Method
1. Begin by rubbing a sharp knife between the bones and the meat of the prime rib, cutting parallel to the bone, approximately 2/3 of the way. This will make it much easier for us to carve after cooking.
2. Truss the roast together, with at least one tie between each bone. Trussing will keep the bones attached to the rest of the joint, as well as help the prime rib to keep its shape during cooking.
3. Generously season all sides of the beef with the Grim Reaper rub.
4. Place the Prime rib on your smoker at about 225F-250F and smoke until you meet your desired internal temperature. Personally I like about 130F.
5. Remove beef from cooker and allow to rest for 20 minutes tented loosely in foil. As the meat is resting, heat up beef tallow in a cast iron pot or Dutch oven. Be mindful that the tallow will generally increase in size as it heats. Heat until tallow is between 300F-350F.
6. Using a long handled tool, entirely submerge the prime rib in the tallow for 1-2 minutes until a thick crust has formed on the exterior of the meat. Be mindful to avoid splatters of hot tallow on yourself and the burners.
7. Once crust is formed, remove from tallow and place on a butchers board for carving. Remove trussing and cut the the final 1/3 of meat between the joint and the bones to separate entirely.
8. Carve prime rib into 1/4-1/2 inch slices and serve. Prime rib is amazing with just about anything, but personally I think some great roasted potatoes, a leafy salad and homemade Yorkshire puddings are the ultimate accompaniment.
