The Science of Reverse-Seared Dry-Aged Prime Rib on a Kamado Joe

dry-aged prime rib

💰Cheaper: choice ribeye

Choice ribeye is more affordable while still offering good flavor.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is healthier and has a higher smoke point.

red wine

💰Cheaper: beef broth

Beef broth adds depth without the alcohol.

fresh rosemary

💰Cheaper: dried rosemary

Dried rosemary is more accessible and has a longer shelf life.

Trim excess fat from the prime rib roast as needed.

Cinch the roast tightly with heavy-duty kite string to ensure even cooking.

Rub the roast with canola oil, then season lightly with salt, black pepper, and garlic powder.

Preheat the Kamado Joe to 250°F (121°C) using lump charcoal.

Place the roast on a wire rack over a cookie sheet for airflow.

Cook the roast until it reaches an internal temperature of 125°F (52°C), approximately 40-45 minutes per pound.

Remove the roast and let it rest while increasing the Kamado Joe temperature to 500°F (260°C).

Sear the roast on all sides for about 1 minute per side before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens