News — Beef

I coated the prime rib in a compound butter with plenty of herbs and reverse-seared on my Traeger Grill for 2 hours to develop a delicious wood-fired flavour. To finish, I seared it in a screaming hot cast-iron skillet and basted with plenty of the rendered butter and meat juices. It was insanely delicious and everyone loved it! Reverse-searing is pretty much exactly what it sounds like. Instead of searing the herb crusted prime rib first and finishing it in the oven, you slowly raise the internal temperature of the rib roast in a low-temperature grill or oven (anywhere between 225F...

I coated the prime rib in a compound butter with plenty of herbs and reverse-seared on my Traeger Grill for 2 hours to develop a delicious wood-fired flavour. To finish, I seared it in a screaming hot cast-iron skillet and basted with plenty of the rendered butter and meat juices. It was insanely delicious and everyone loved it! Reverse-searing is pretty much exactly what it sounds like. Instead of searing the herb crusted prime rib first and finishing it in the oven, you slowly raise the internal temperature of the rib roast in a low-temperature grill or oven (anywhere between 225F...