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.
- 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
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.
Calories: 526kcalCarbohydrates: 3gProtein: 46gFat: 35gSaturated Fat: 6gCholesterol: 130mgSodium: 1871mgPotassium: 789mgSugar: 1gVitamin A: 180IUVitamin C: 4.8mgCalcium: 72mgIron: 1.9mg