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Fire-Eater Reverse-Seared Prime Rib

Fire-Eater Reverse-Seared Prime Rib

Oh pinch me. Just pinch me. I thought I was dreaming when I first took a bite of fire-eater reverse-seared prime rib. Beyond flavorful. Beefy. Juicy. Cooked perfectly even throughout. And just a hint of spicy from the fire-eater rub.
Course Main
Cuisine American
Keyword prime rib, spicy
Prep Time 13 hours
Cook Time 30 minutes
30 minutes
Total Time 13 hours
Servings 4
Calories 1353kcal
Author Mike



  • Rub the roast with the rub. If the bones have been cut from the roast but are tied back on, sprinkle some rub in between the meat and the bones.
  • Wrap in foil and place in the fridge for 12 hours.
  • The day of cooking, remove the roast from the foil and let sit at room temperature for 1 hour.
  • Fire up your grill for indirect 225 F cooking.
  • Place the roast over indirect heat and cook until the meat is within 10 degrees of your desired temperature. Desired temperatures for beef are below, so just subtract 10 from the one you want (Rare - 120 F, Medium Rare - 130 F, Medium - 140 F, Medium Well - 155 F, Well Done - 170 F).
  • Remove meat from grill and cover in foil while you crank up your grill as high as it'll go, at least 500 F.
  • Return meat to grill over direct heat and sear on each side for 1 minute.
  • Remove, cover in foil and let rest 30 minutes before slicing and serving.


Cooking times will vary on the size of the roast. Count on around 20 minutes per pound, plus at least 30 minutes resting time. I made this on a gas grill because it's easier to get it to a high enough temperature to sear the meat in the end. If you are using charcoal you'll want to have a chimney or two of lit, hot coals on hand to help speed up the searing process.


Calories: 1353kcal | Protein: 62g | Fat: 121g | Saturated Fat: 50g | Cholesterol: 274mg | Sodium: 202mg | Potassium: 1002mg | Calcium: 34mg | Iron: 6mg