Every family has their own holiday traditions. For Christmas at Casa M this year, we smoked a prime rib to just the point of rare, and then finished it in our outdoor oven with a beautiful sear. Of course, Casa M Spice Co® Chain Reaction® provided our base coat of flavor with a generous coat of Casa M Spice Co® Cattle Drive® on the outside for a delicious bark.
The secret to this recipe is the final sear step, and by that, we mean home-made garlic butter. We roasted our own garlic and then blended it with butter and added Chain Reaction® to taste. With the prime rib just out of the smoker, we slathered on the garlic butter mixture and transferred the roast to the brick oven to sear. To our surprise and delight, when it came time to flip the roast, the butter ignited and burst into flames! We got quite the show to go with Christmas dinner!
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
ingredients
For the prime rib
- 1 Cup (2 sticks or 226 grams) unsalted butter, brought to room temperature
- 8-10 Cloves roasted garlic, minced
- 1 Prime standing rib roast (ours was 10 pounds)
- Uncontrolled Chain Reaction®
- Uncontrolled Cattle Drive®
- salt
FEATURED QUOTE
The secret to this recipe is the final sear step, and by that, we mean home-made garlic butter. We roasted our own garlic and then blended it with butter and added Chain Reaction® to taste. With the prime rib just out of the smoker, we slathered on the garlic butter mixture and transferred the roast to the brick oven to sear.
- Mike HernandezLET’S GET COOKING
-
1.
Trim the prime rib roast.
-
2.
Dust the prime rib on every side with Casa M Spice Co® Uncontrolled Chain Reaction®.
-
3.
Apply 1/4 teaspoon of salt per pound of prime rib roast.
-
4.
Apply 1/2 teaspoon of Uncontrolled Cattle Drive® per pound of prime rib roast.
-
5.
Let rubs sit for at least 20 minutes (up to overnight in the refrigerator).
-
6.
Set up your smoker for 150-160°F.
-
7.
Put the prime rib roast in the smoker and smoke until the internal temp hits 120°F.
-
8.
While the prime rib roast is smoking, combine the butter, roasted garlic, and Uncontrolled Chain Reaction (to taste).
-
9.
About 45 minutes before the prime rib roast is ready to pull from the smoker, get your grill going and heated up to a high, direct heat.
-
10.
Pull the prime rib roast from the smoke and rub it generously with the garlic butter mixture.
-
11.
The butter mixture will immediately start to melt, so quickly move the prime rib roast to the grill and cook over direct, high heat for 1-3 minutes per side (based on visual inspection of the sear and your preference for how much bark you want).
-
12.
Pull the prime rib off of the flames and let it rest for a few minutes before carving and serving.
Leave a comment