How to Reverse Sear Dry Aged Prime Rib with Rich Beef Gravy Jus

prime rib roast

🥗Healthier: leaner cuts of beef

💰Cheaper: chuck roast

Chuck roast is more affordable and still flavorful.

beef stock

🥗Healthier: homemade vegetable stock

💰Cheaper: water with bouillon cubes

Using bouillon cubes can save costs while adding flavor.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness without the cost of wine.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

Pull the dry aged prime rib roast from the steak locker after 40 days.

Trim off the tough exterior of the prime rib roast to reveal the tender meat underneath.

Separate the fat from the meat trimmings for use in beef stock and tallow.

Season the prime rib roast with Dijon mustard as a binder.

Generously season the roast with Jacobsen's black garlic infused sea salt and fresh cracked Jacobsen's telecherry black peppercorns.

Preheat the Yoder smokers ys640s pellet grill to 250°F (121°C) using hickory pellets.

Place the prime rib roast on the grill next to the stack for smoking.

Add a drip pan underneath the roast to catch drippings for later use in gravy.

Insert a probe into the roast to monitor the internal temperature as it cooks.

In a hot pot, add the trimmed meat from the prime rib to brown and render fat for the beef stock.

Prepare vegetables for the stock: wash and chop onion, carrot, and fennel into large chunks.

Crush a half dozen cloves of garlic and add them to the stock pot without peeling.

Add a couple tablespoons of tomato paste to the browning meat in the pot.

Add thyme and parsley stems to the pot for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens