Holiday Herb Encrusted Tallow Prime Rib on the BGE Hereβs an incredible holiday BBQ recipe for an herb encrusted bone-in prime rib, incorporating beef tallow to enhance flavor and juiciness. This method ensures a smoky, tender roast with rich umami flavors. Order your @Colorado Craft Beef π₯© Prime Rib and Tallow now to ensure delivery before the holidays! Ingredients (Serves 8β10) - [x] 1 bone-in prime rib roast (6β8 lbs) - [x] 3β4 tbsp coarse kosher salt - [x] 2 tbsp freshly ground black pepper - [x] 2 tbsp fresh rosemary (finely chopped) - [x] 2 tbsp fresh thyme (finely chopped) - [x] 2 tbsp parsley (finely chopped) - [x] Β½ cup beef tallow (melted) - [x] 3β4 cloves garlic (minced) Instructions- Rub: Combine thyme, rosemary, parsley, salt, black pepper, minced garlic, and beef tallow into a bowl. Warm on the grill until softened. Prep the Roast: Separate the meat from the bone then rub the roast with a thin layer of the melted herb beef tallow mixture. Smoking the Prime Rib: Set up your @biggreenegg - [ ] Set for indirect heat - [ ] Preheat to 225Β°F and choose wood like oak or hickory for a bold flavor. - [ ] Smoke it: Place the roast directly on the smoker grate, bone side down. Reverse Sear: - [ ] When the internal temperature reaches 120Β°F (for medium-rare), remove the roast from the grill. - [ ] Rest it: Tent the roast with foil and let it rest for 20 minutes. - [ ] Increase your grill or smoker temperature to 500Β°F. Sear the roast for 5β7 minutes to form a crust, flipping halfway through. Enjoy this luxurious holiday BBQ dish with your signature cocktail for a perfect feast! - -
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