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smoked pork prime rib roast on wooden platter near acorn squash slices

Reverse Seared Pork Prime Rib Roast

Reverse seared pork prime rib roast with herbed mustard seed crust and step-by-step photos for frenching the bones.

Course Main Course
Cuisine American
Keyword pork, pot roast, prime rib
Prep Time 2 hours 30 minutes
Cook Time 2 hours 30 minutes
Total Time 5 hours
Servings 4
Calories 526 kcal
Author Christie Vanover


  • 3 lb pork prime rib roast

Herbed Mustard Seed Rub

  • 3 cloves garlic
  • 1 tbsp kosher salt
  • 2 tsp black pepper
  • 1 tbsp fresh thyme
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh parsley
  • 1 tsp mustard seeds
  • 1 tsp sugar
  • 1/2 tsp ground allspice
  • pinch red pepper flakes
  • 3 tbsp olive oil


Prepare the Rub

  1. Place all of the rub ingredients except for the olive oil into a food chopper. Pulse to chop. Add the olive oil. Pulse a few more times to combine. 

Grill the Roast

  1. French the bones (see above for instructions).

  2. Rub the herbed mustard seed rub all over the roast. Let rest for 2 hours.

  3. Heat the grill or smoker to 250F degrees with an indirect heat setting. 

  4. Grill the pork prime rib roast over indirect heat to an internal temperature of 120F degrees. This will take 1 hour and 30 minutes to 1 hour and 45 minutes. 

  5. Crank the heat to 400F degrees, keeping the roast over indirect heat. Cook to an internal temperature of 145F degrees. This will take about 30 minutes. 

  6. Remove from the grill and rest for 20 minutes, before slicing. 

Nutrition Facts
Reverse Seared Pork Prime Rib Roast
Amount Per Serving
Calories 526 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 6g38%
Cholesterol 130mg43%
Sodium 1871mg81%
Potassium 789mg23%
Carbohydrates 3g1%
Sugar 1g1%
Protein 46g92%
Vitamin A 180IU4%
Vitamin C 4.8mg6%
Calcium 72mg7%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.