Reverse Seared Prime Rib on a Char-Broil Kamander

[FTC Disclaimer] We have appreciated having Char-Broil as a sponsor for the past three years.  This is our final sponsored post for them.  

It's time for the Grinch himself to carve the roast beast, right?  Rib roast season is here.

This is an easy recipe for Reverse Seared Prime Rib that I created for Char-Broil's website this year.  The full recipe is there.  These are just some additional pictures and notes.

I kept the seasonings simple, just black pepper, kosher salt, granulated garlic, cayenne pepper, and dried parsley.

The boneless beef rib roast that I bought was "lip on" so I sliced it off by cutting through along the fat line.  I superimposed the yellow line to show where to cut.  Save the lip.  Trim any red meat out for scraps and use the fat for making beef tallow.

Trimmed and tied to keep it in a more uniform shape.

This technique is borrowed from Chris Lilly's brisket from his first book.  Instead of a mustard slather, he used a paste of beef bullion.  I thought it would work good on a beef roast too.

I cooked this on the Char-Broil Kamander kamado grill. It's not a ceramic kamado, but I have been surprised at how well it has performed this year.

I wait until the roast hits an internal temperature of 90-95°f to add beef stock under the roast.  I think the beef jus comes out too smoky if I put it in the grill at the beginning.

Ready to pull and rest.  The rest is an essential part of the reverse sear.   

Once the internal temperature has started to fall, you can sear the roast without overcooking it. 

We served this roast with pan roasted garlic potatoes and roasted carrots.

The telltale appearance of a revere seared rib roast - even doneness across the roast, from one edge to the other.

Again, you can get the full recipe at Char-Broil's website.

For more information on Rib Roasts here are some of my other posts on Nibble Me This

• Reverse Seared Prime Rib
• Twenty Tips for Prime Rib

Happy holidays!