Smoked Prime Rib (Nebraska Style) | Arteflame

Introduction

There is a specific, reverent hush that falls over the holiday table the moment a massive, bone-in Prime Rib arrives. Imagine the aroma of burning oak and rosemary mingling in the crisp air, the satisfaction of slicing through a dark, peppercorn-studded crust to reveal an edge-to-edge medium-rare pink center. It is the kind of meal that anchors a celebration, creating memories of warmth and abundance that linger long after the last bite is taken.

Why The Reverse Sear Wins Every Time

The magic of this recipe lies in the combination of Nebraska Star Beef and the reverse sear method on the Arteflame. By bathing the roast in low, smoky heat before searing it on the blazing hot plancha, you avoid the dreaded "gray ring" of overcooked meat. It transforms a high-stakes, expensive cut into a stress-free, theatrical experience that guarantees juicy perfection every single time.

Kitchen Wisdom

• Temperature is Truth: Never cook by time alone. Use a reliable instant-read thermometer and trust it implicitly.
• The Warm Up: Let the roast sit at room temperature for at least an hour before cooking; a cold center equals an uneven cook.
• Rest is Crucial: Resting the meat allows the juices to redistribute. Cutting too early will leave your meat dry.

Make It Your Own

If you cannot find beef tallow, high-quality olive oil or even bacon grease works wonderfully as a binder. While bone-in adds structural integrity and flavor, a boneless rib roast is easier to carve and cooks slightly faster—just keep a close eye on that internal temp.

Ingredients

The Meat

• 1 (4-7 lb) Nebraska Star Beef Prime Rib Roast (Bone-in preferred for flavor, but boneless works)
• 3 tbsp Olive Oil or Beef Tallow (as a binder)

The Rub & Crust

• 3 tbsp Coarse Kosher Salt
• 2 tbsp Freshly Cracked Black Pepper
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 2 tbsp Fresh Rosemary, finely chopped
• 2 tbsp Fresh Thyme leaves, chopped

The Basting Butter

• 1 stick (1/2 cup) Unsalted Butter
• 3 cloves Garlic, smashed
• 2 sprigs Fresh Rosemary

Instructions

Step 1: Preparation and Seasoning

1. Remove the Prime Rib from the refrigerator at least one hour before cooking to allow it to come to room temperature. This ensures even cooking throughout the roast.
2. Pat the meat completely dry with paper towels. Moisture is the enemy of a good crust.
3. Trim any excessive hard fat from the top cap, but leave a thin layer for flavor and protection.
4. Rub the entire roast with olive oil or beef tallow. This acts as a binder for your seasoning.
5. In a small bowl, mix the salt, pepper, garlic powder, onion powder, rosemary, and thyme.
6. Generously coat the beef with the seasoning mix, pressing it into the meat to adhere. Don't be shy—this is a large cut of meat and needs heavy seasoning.

Step 2: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill using charcoal and your preferred hardwood (Hickory or Oak works beautifully with beef).
2. Allow the fire to burn down slightly until you have a bed of coals and a consistent heat.
3. Your goal is to establish a medium-low heat zone on the grill grate for the smoking phase, aiming for an ambient temperature around the center grate of 225°F - 250°F.

Step 3: The Smoke (Reverse Sear Part 1)

1. Place the seasoned Prime Rib directly on the center grill grate.
2. Cook the roast slowly, rotating it occasionally to ensure even heat distribution, but do not sear it yet.
3. If you have a grill dome or cover, use it to trap the smoke flavor. If not, the open fire will still impart a mild smokiness.
4. Cook until the internal temperature reaches 115°F - 120°F for medium-rare. This usually takes about 20-30 minutes per pound, but rely on your thermometer, not the clock.
5. Remove the roast from the grill grate and set it aside on a cutting board to rest for 10-15 minutes. This lowers the temperature slightly before the sear.

Step 4: The Sear (Reverse Sear Part 2)

1. While the meat rests, stoke the fire to get the center grate and the inner ring of the flat top griddle extremely hot (over 600°F).
2. Place the butter, smashed garlic, and herb sprigs on the flat top cooktop near the fire to melt and sizzle.
3. Place the Prime Rib onto the hot flat top cooktop or directly over the center coals for the final sear.
4. Sear every side for about 1-2 minutes until a deep, mahogany crust forms.
5. While searing, baste the meat continuously with the garlic-herb butter melting on the cooktop.
6. Pull the roast when the internal temperature hits 125°F - 130°F for a perfect medium-rare finish.

Step 5: The Final Rest

1. Transfer the roast to a carving board.
2. Tent loosely with foil, but do not wrap it tight or you will soften the crust.
3. Let the meat rest for at least 20 to 30 minutes. This allows the juices to redistribute back into the muscle fibers.
4. Slice against the grain and serve immediately.

Tips

Achieving the perfect prime rib is less about following a clock and more about managing temperature. Always rely on a high-quality instant-read thermometer rather than cooking time per pound, as grill temperatures can fluctuate significantly outdoors. One of the most critical secrets to retaining juices is the resting period; cutting into the meat too early will cause that liquid gold to drain onto the cutting board, leaving you with dry meat. Additionally, take your roast out of the refrigerator at least an hour before grilling to ensure even cooking; a cold center leads to a gray ring around the edges. If you want an extra layer of flavor, toss some soaked hickory or oak chunks directly onto the embers right before you place the meat on the center grate for the initial smoke.

Variations

While the classic garlic and herb crust is timeless, the Arteflame offers the versatility to experiment with bold flavor profiles. You can easily adapt this roast to fit different culinary themes, from spicy Southern styles to rich, savory umami bombs. Don't be afraid to change up your wood selection either; fruit woods like cherry or apple provide a milder sweetness, while mesquite packs a punch. Here are a few ways to twist the classic recipe:

• Coffee Crusted: Mix finely ground espresso with chili powder, brown sugar, and salt for a deep, dark savory bark.
• Cajun Style: Use a spicy Creole rub and baste with cayenne-infused butter during the sear.
• Mustard Herb: Slather the roast in Dijon mustard instead of olive oil before applying the herbs for a tangy crust.
• Horseradish Crust: Press a mixture of fresh grated horseradish and panko breadcrumbs onto the fat cap during the final sear.
• Mushroom Umami: Use porcini mushroom powder mixed into your kosher salt rub for an earthy, savory depth.

Best pairings

The beauty of cooking on the Arteflame is that you can prepare your entire meal alongside the main course. Since the prime rib takes center stage with its rich, fatty profile, you want sides that complement its richness without overpowering it. Utilizing the flat cooktop to char vegetables allows them to pick up the same wood-fired essence as the beef. A full-bodied red wine is non-negotiable for a cut this rich; look for a Cabernet Sauvignon or a bold Zinfandel to cut through the fat. Here are some excellent side dish options:

• Smashed Potatoes: Par-boiled baby potatoes, smashed flat, and seared crisp on the flat top with duck fat.
• Charred Asparagus: Grilled quickly on the flat top with lemon zest and shaved parmesan.
• Grilled Mushrooms: Cremini mushrooms sautéed in the beef drippings with garlic and thyme.
• Creamed Spinach: Prepared in a cast-iron skillet placed directly on the grill surface.

Conclusion

Cooking a Nebraska Prime Rib on the Arteflame is more than just a culinary task; it is a primal, rewarding ritual that connects you to the fire and the food. The reverse sear method ensures that your investment in high-quality beef pays off with professional-grade results right in your backyard. The contrast between the smoky, charred exterior and the buttery, meltingly tender interior is something your guests will talk about for years to come. So, fire up the grill, pour a glass of wine, and enjoy the process. There is no better way to celebrate the holidays or a special milestone than gathering around the fire for a meal of this magnitude.