Ingredient List:
- Certified Hereford® “Boneless Rib Eye”
- 3 Tbsp — Orange Crate Roast Beef Rub
- 2 Tbsp — SN’F® Seasoned Pepper
- 2 Tbsp — Vilux Grape Seed Oil
- 4 Tbsp — Fine Ground Espresso
- 1 pkg — Demi-Glace, Demi-Glace Gold®
- 1–2 — chunks Cherry Wood
- Fresh Ground Horseradish
Instruction:
Take well chilled “Rib Eye” and Trim any excess surface fat coat off the sides. Coat the “Rib Eye” with grape seed oil and then a lite to medium coat of the Beef Rub, on both sides and the edges. Next lightly spritz the meat with grape seed oil and apply a light coat of the Seasoned Pepper. Again lightly spritz the meat with grape seed oil and apply a light coat of the Ground Espresso.
Preheat the smoker or gas grill to low and slow heat (170–210°), and add the Cherry. Set the “Rib Eye” into the smoker in the indirect heat zone for ~ 1/2 to 3/4 hour until meat surface is lightly browned. Then elevate the oven’s temperature to 350°.
On the grill zone at high heat (2–3 sec. hand hold), sear all the sides of the “Rib Eye” on direct heat for ~ 7–8 min per side.
Return the “Prime Rib” into the indirect heat zone until meat has a crispy bark with a nice bronze color, ~ 1–2 hours. Finishing the meat at 350° for ~ 1/2 to 1 hour until the internal meat temp is at least 5° lower than your desired doneness.
Remove the meat and let it rest ~15 minutes until the internal meat temp is 140–145°. To slice the “Prime Rib” after it has rested, slices should be in the 1/2″ to 3/4″ thick cuts.
You can add a little fresh Demi-Glace. Serve immediately with the Demi-Glace and horseradish for dipping.
Enjoy!!
