Blackened Dijon Prime Rib | Chef Eric Recipe

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard offers similar flavor with added texture.

prime rib

🥗Healthier: sirloin roast

💰Cheaper: chuck roast

Sirloin is leaner while chuck provides a more budget-friendly option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still suitable for high-heat cooking.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: no alternative

Dried thyme is a common pantry item and substitutes well.

Set up the grill with charcoal lit from the bottom and raked to one side for dual cooking method.

Prepare the prime rib by making hash marks across the body to allow smoke and seasoning to penetrate.

Season all sides of the prime rib with kosher salt.

Apply Lanes barbecue blackening seasoning to the prime rib, ensuring an even coating.

Drizzle olive oil on top of the seasoned prime rib.

Sear the prime rib fat cap side down on the grill without closing the lid, managing the flames for caramelization.

Continue to dry baste with blackening seasoning while searing on all sides until a nice crust forms.

Remove the prime rib from the grill to set up for indirect cooking by placing deflector shields in the grill.

Close the grill lid to stabilize the temperature around 325°F (163°C).

Mix Dijon mustard, whole grain mustard, fresh herbs (sage, rosemary, thyme), and horseradish in a bowl.

Paint the mustard mixture on the seared prime rib.

Place the prime rib back on the grill, centered, and close the lid to cook until the internal temperature reaches 125°F (52°C) to 130°F (54°C).

Check the internal temperature after about 45 minutes and turn the prime rib for even cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens