Reverse Seared Prime Rib




Chef Tom does a reverse seared prime rib, which is the perfect main dish for your holiday get together. Shop @ ATBBQ: https://www.atbbq.com/

Full recipe: https://thesauce.atbbq.com/videos-reverse-seared-prime-rib/

Featured products:
Yoder Smokers YS640 Pellet Grill – https://www.atbbq.com/yoder-smokers-ys640-pellet-grill-standard-cart.html
Butcher BBQ Prime Dust – https://www.atbbq.com/butcher-bbq-prime-dust.html
Cattleman’s Grill Tuscan Steak Seasoning – https://www.atbbq.com/cattlemans-grill-tuscan-steak-seasoning.html
Marinade Injector – https://www.atbbq.com/nsearch/?q=marinade+injector

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40 replies
  1. Richard Kostner
    Richard Kostner says:

    Some of us actually like to eat that fat point you cut off. If I ever feel the desire to inject a prime cut of beef, someone slap me. That said, I am a big fan of reverse sear. I would've pulled it for the rest and oven heat up about 10-15 degrees earlier, though.

    Reply
  2. Peter Jin
    Peter Jin says:

    That meat was not 125 when you sliced it. The liquid you injected probably caused the "thermal inertia" effect to be much stronger than you anticipated; as the liquid probably turned into steam and cooked that roast inside out.

    Either that or you just flat overcooked it. Whatever the case, I guarantee that roast was not in the 120's when you sliced into. Upper 130's or above is my guess.

    Reply
  3. oceanexploration
    oceanexploration says:

    I genuinely do not believe all the haters and self proclaimed experts in the comments. Folks, I bet if you tasted it, there would be nothing but praise! Go and enjoy your crock pot meals and stop being haters. Thank you Tom for sharing your expertise. The quality and content is world-class and I am personally thankful and grateful.

    Reply
  4. Captain Crunk
    Captain Crunk says:

    Looooove all the keyboard warriors on here. Barbecue brings many of us together. But only those of us not riddled with insecurity. For the rest of you who feel threatened by another mans take or recipes and have to make stupid comments/judgments you can go fuck yourselves. Personal attacks, hating on the injecting or the level of doneness do nothing but point out how scared you are to admit that chef Tom is likely a much bigger bbq badass than you are or will ever be. Keep making that bland ass shit for your family get together where only the people that love you most have the heart to compliment your horrible food.

    Reply
  5. glenn mcdonald
    glenn mcdonald says:

    I've taken the plunge on a Yoder YS640 and just waiting on it now. So on that note,I am an amateur smoker, you smoked on upper rack then used grill grates to sear. In your opinion could you have removed roast turn up the heat and returned to upper grate for more color and finish. Than you.

    Reply
  6. Ronald Thomas
    Ronald Thomas says:

    Considering you pulled it off at 108 & the temp climbed To 113, it’s probably better depending on the conditions your cooking in to pull at about 100 degrees, by the time you get it back on its 105 then you pull it at 120 anticipating enough carry over during rest to get you 125. Perfect medium rare which is how I like my prime rib. This definitely came out medium.

    Reply

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