Herb Crusted Prime Rib With A Butter Baste
Prime Rib is a delicacy protein and it can be found in over 20% of families dinner tables during the holiday season. I love to make my own herb crust and take it low and slow. During the low and slow I'll make an herb butter baste to enhance that flavor that makes everyone satisfied at the dinner table. Let's jump into the recipe so you can have that peace of mind to spend the money on this hunk of meat and deliver the final product with confidence.
- 1 1/2 tablespoons kosher salt
- 1 1/2 tablespoons pepper
- 1 1/2 tablespoons garlic powder
- 1 tablespoon rosemary, chopped
- 1 tablespoon thyme, off the stem
- 1 tablespoon oregano, chopped
- 1 stick unsalted butter
- 1 tablespoon rosemary
- 1 tablespoon thyme
- 1 tablespoon hot sauce
1) Prep your prime rib by removing the silver skin. Typically your butcher should be pretty good at this and hand it over to you ready to go.
2) Start your smoker and set at 250 degrees for an low and slow smoke.
3) Prep all of your herbs and seasonings.
4) Apply mustard on the whole surface area of the prime rib and then season generously.
5) Place your prime rib on the center of the smoker grates (make sure the seasoning has sat for thirty mins). After the first forty minutes place your stick of butter on the grates in an aluminum foil pan or sauce pan. Let it melt and then add the baste ingredients, mix well and begin to baste every 20 mins.
6) Once this beauty is at an internal of 127 degrees remove the prime rib and get your direct searing station blazing hot. Start by searing off the fat cap first, the opposite side of the bones. Sear for 1 min and 30 seconds then sear the sides for the same amount of time.
7) After searing place on a rack with a sheet pan under for resting. During this period pour some of your butter baste on the prime rib so the meat can rest and absorb more of that delicious flavor.
8) Rest for 20 mins minimal, 30 mins is common and then slice into your gorgeous product. Make sure to cut 1 inch thick slices. This is the common thickness for served prime rib.