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Prime Rib

Prime rib is the king of beef roast - tender, flavorful, and irresistible. You don't have to go to a fancy steakhouse to get one though, with this recipe you can make prime rib right in your backyard. At my house, it is a family tradition to have prime rib on Christmas day. I always try to cook more than I need because it isn't any more work and the left-overs make great prime-rib sandwiches. 

Ingredients 

  • 1 boneless beef ribeye roast, 5 - 8lbs
  • 3 tbsp Historic Black
  • 1 tbsp Dried Rosemary
  • 1 tbsp Dried Thyme 
  • 4 tbsp water
  • Kosher Salt

Instructions

Remove the fat cap and any silverskin from the roast. Tie butchers twine around the roast every 1.5 - 2 inches in order to get the roast as round as possible - the more round you can make the roast the more evenly it will cook.

Make a paste with the water Historic Black, and the herbs. The water helps the dry herbs stick to the roast and will help form a great bark. Lightly season the roast with salt then cover with the seasoning paste. Return the roast to the fridge until you are ready to start cooking. I normally start trimming and seasoning about 2 hours before I plan on cooking. 

Place the roast directly on the grate of your smoker or grill at 250°F. I go straight from the fridge to the smoker, that will give us the most smoke flavor and since we are cooking low and slow it will still cook evenly.

You will want to cook the roast to an internal temperature of 110°F for medium rare - that's the optimal doneness but if that's too rare for you or your family you can leave it on a little longer. The cook time will depend on the thickness of your roast but it normally takes between 2 - 4 hours. If you 

Once you hit 110°F internal remove the roast and turn your grill or smoker up high. Once the cooker is up to temperature, place the roast over direct heat and sear on all sides. For medium rare your final temperature will be 125°F - 130°F which should take about 5 - 10 minutes per side. You'll continue to get some carryover cooking once you remove the roast from the grill, especially if it is going to rest before you eat, so make sure you don't take the temperature too high or you might end up with a rost more done than you are shooting for.

You are now ready to slice and serve! If you have a few guests that like their prime rib a little more done you can serve them the slices from the ends, they will be slightly more done. You can also return individual slices to the smoker or grill for a few minutes if you needed, that will allow you to accommodate for guest that prefer more well-done meat without having to overcook your entire roast.

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