Beef Tallow and Herb Crusted Prime Rib
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
12
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Calories
1022 kcal
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Course
Main Course
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Cuisine
American
Beef Tallow and Herb Crusted Prime Rib
Description
The prime rib roast is first trimmed of excess fat, then thoroughly coated with beef tallow to promote moisture and richness during cooking. A paste made from garlic, fresh thyme, rosemary, sage, lavender, kosher salt, and smoked black pepper is applied over the tallow, infusing the crust with aromatic herb flavors. Cooking begins at 400°F in a smoker for 30 minutes to form a flavorful crust, followed by reducing the temperature to 275°F to continue roasting to the targeted internal temperature of 123°F for rare+ doneness. Alternatively, extending to 128°F achieves a medium level. The roast is removed and covered with foil to rest for about 10 minutes ensuring even distribution of juices. The resulting beef offers a balance of savory herb notes with the robust flavor of the prime rib, ideal for special occasions or a refined meal.
Ingredients
- 6 pound prime rib roast aka standing rib roast
- ¾ Cup beef tallow
- 3 Tablespoon garlic paste or garlic squeeze
- 2 Tablespoon kosher salt or sea salt; coarse
- 1 Tablespoon Smoked Black Pepper
- 1 Tablespoon thyme Finely Chopped, fresh
- 1 Tablespoon rosemary Finely Chopped, fresh
- 1 Tablespoon sage Finely Chopped, fresh
- 1 teaspoon lavender Finely Chopped, fresh
Instructions
- Trim excess fat from the standing rib roast.
- In a bowl, combine the garlic paste, diced herbs, salt and pepper, and mix to form a uniform paste.
- Rub the prime rib with the beef tallow to completely cover the roast, then rub the top and sides of the roast with the herb paste.
- Preheat your smoker to 400 degrees. Place the prime rib roast in the smoker and cook for thirty minutes.
- Decrease the temperature of the smoker to 275 degrees. Continue to cook to an internal temperature of 123 degrees. Carty over temp will result in a nice rare+ prime rib roast. If you would like the prime rib cooked closer to medium, continue cooking to 128 degrees.
- Remove the prime rib from the smoker, cover with foil, and let rest for about 10 minutes prior to slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 1022 kcal
% Daily Value*
| Serving | 16ounces | |
| Calories | 1022kcal | 51% |
| Carbohydrates | 2g | 1% |
| Protein | 46g | 92% |
| Fat | 91g | 140% |
| Saturated Fat | 38g | 190% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 39g | 195% |
| Cholesterol | 206mg | 69% |
| Sodium | 1315mg | 55% |
| Potassium | 778mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 39mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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