Rosemary Butter Basted Low ’n Slow Prime Rib with Chimichurri

SUMMARY

All chefs will go for a Rib Eye any day of the week over any other cut of beef, but until you have done an entire bone-in rib roast you haven’t lived. Rosemary butter basted and perfectly cooked throughout with an S&P crust on the outside. Served this one with Chimichurri and a baked bacon cheddar cauliflower.  Reverse sear and low and slow is the simplest way to go here

RECIPE

there is only one salt chefs go-to and that is Diamond Crystal Kosher Salt / Maldon in the UK. Anything else will fuck up your food. 

PREP

1. Rub Prime Rib liberally with salt and pepper. 

   
   

2. Place in fridge uncovered overnight. This will help with your crust. 

   
   

3. When it’s time to cook, pull your meat out for minimum one hour. Never go from fridge to oven or grill. Both methods budget for 20-25 minutes per/lb. A leave in thermometer is your friend here. 

   
   

4. Stick in deep in that meat. Deep. Meat. Do it. 

   
   

Oven Method

1. Heat oven to 225 and budget for 20-25 minutes per pound. 

   
   

2. Place in a tray with a rack so you can elevate the meat, as you want air to circulate around it. 

   
   

3. When your thermometer gets half way to rare, give it a butter base and then flip it and baste the other side. 

   
   

4. When you reach rare, remove the prime rib and thermometer and wrap in tin foil to rest. At this time your meat will slowly climb to medium rare. 

   
   

5. Now is a good time to pull your chimichurri from the fridge so it’s not hitting your meat cold. 

   
   

6. Switch your oven to broil. 

   
   

7. And an extra few lashings of rosemary butter. 

   
   

8. Place two inches under broil until sear achieved. This should be hot and very fast. 

   
   

9. Rest on cutting board for ten minutes. 

   
   

10. Slice offensively THICK and serve with chimichurri. 

    
    

Smoker Method  (I use a Kamado Joe Classic III) 

1. 225 with heat defector for indirect cooking. 

   
   

2. Place on grill. 

   
   

3. When your thermometer gets half way to rare, give it a butter base and then flip it and baste the other side. 

   
   

4. When you reach rare, remove the prime rib and thermometer and wrap in tin foil to rest. At this time your meat will slowly climb to medium rare. 

   
   

5. Now is a good time to pull your chimichurri from the fridge so it’s not hitting your meat cold. 

   
   

6. Bring your Kamado Joe to a high heat searing temp. 

   
   

7. Sear on grill with extra lashings of rosemary butter. 

   
   

8. Rest on cutting board for ten minutes. 

   
   

9. Slice offensively THICK and serve with chimichurri. 

   
   

Chimichurri

1. Chop parsley fine.

   
   

2. Add in other ingredients.

   
   

3. Salt and pepper to taste adding a touch at time.

   
   

4. Cover and place in fridge.