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smoked pork prime rib roast on wooden platter near acorn squash slices
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4.41 from 47 votes

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.
Prep Time2 hours 30 minutes
Cook Time2 hours 30 minutes
Total Time5 hours
Course: Main Course
Cuisine: American
Servings: 4

Ingredients

  • 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

Instructions

Prepare the Rub

  • 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

  • French the bones (see above for instructions).
  • Rub the herbed mustard seed rub all over the roast. Let rest for 2 hours.
  • Heat the grill or smoker to 250F degrees with an indirect heat setting. 
  • 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. 
  • 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. 
  • Remove from the grill and rest for 20 minutes, before slicing. 

Nutrition

Calories: 526kcal | Carbohydrates: 3g | Protein: 46g | Fat: 35g | Saturated Fat: 6g | Cholesterol: 130mg | Sodium: 1871mg | Potassium: 789mg | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 4.8mg | Calcium: 72mg | Iron: 1.9mg