Crafting the ideal Prime Rib dish is both an art and a science. With the right technique and our premium bison cut, you’re on your way to a memorable meal. Follow our guide below to unlock the full potential of this exquisite cut.
Salt (coarse kosher salt): 3 tablespoons
Brown Sugar: 3 tablespoons
Paprika (smoked or regular): 2 tablespoons
Black Pepper (freshly ground): 1 tablespoon
Ground Coffee: 1 tablespoon
Onion Powder: 2 teaspoons
Chili Powder: 1 teaspoon
Garlic Powder: 2 teaspoons
Cocoa Powder (unsweetened): 1 teaspoon
Prime Rib Ingredients
1 prime rib roast (3-5 lbs or larger, depending on your needs)
Blackened Home-Style Rub (recipe provided above)
Olive oil or melted butter (for basting)
A meat thermometer
A grill or oven for the initial low-temp cook
A cast-iron skillet or grill for searing
Bring the prime rib roast to room temperature by taking it out of the refrigerator about an hour before cooking.
Generously apply the Blackened Home-Style Rub all over the prime rib, ensuring all sides are covered.
Let the meat sit with the rub for at least 30 minutes.
Initial Slow Cooking:
Preheat your oven or grill to 225ºF (107ºC).
Place the prime rib on a rack in a roasting pan (if using an oven) or directly on the grill grates.
Cook the prime rib until the internal temperature reads 125ºF (52ºC) for a medium-rare finish. This could take several hours, so it’s crucial to monitor the internal temperature with a meat thermometer. Remember, the goal is not to rush this stage; slow and low is the key.
Once the prime rib reaches 125ºF (52ºC) internally, remove it from the oven or grill and let it rest for about 15 minutes. This allows the juices to redistribute within the meat.
Just before you’re ready to sear, heat up a cast-iron skillet over high heat. If you’re using a grill, get it as hot as possible.
Lightly baste the prime rib with olive oil or melted butter.
Place the prime rib in the hot skillet or directly on the grill. Sear each side for about 1-2 minutes or until you get a beautiful crust. If your prime rib is bone-in, ensure the edges are seared as well.
Once seared to perfection, remove the prime rib from the skillet or grill.
Let it rest for another 10 minutes.
Slice against the grain, serve, and enjoy!
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