Prime Rib 101 | Chef Eric Recipe

Time to cook with confidence! Prime Rib is a fantastic celebratory dish, armed with this simple method and a few fun tricks, you will nail it every time!
Enjoy
Chef Eric Gephart
Prime Rib 101
E3 Meat Co. USDA Prime 4 Bone Prime Rib, 7-10 lbs.
1 Cup Lane's BBQ Brisket Rub
¼ Cup Lane's BBQ Q-Nami Rub
1 Wood Chunk
Method:
1. Stabilize your grill at 400 - 450°F using minimal charcoal. Set up one side to be direct and the other indirect. Bank the lit charcoal under the direct side.
2. “Scruff” the surface of the meat to create more surface area for seasoning, smoke, and caramelization.
3. Season all sides evenly with Lane's BBQ Brisket Rub, then add a second layer of Lane's BBQ Q-Nami Rub.
4. If using wood chunks, now is the time to add the smoking wood to the hottest part of the charcoal. Look for clear, translucent smoke.
5. Sear the roast evenly on all sides (start with the fat cap side) over the direct side of the grill. “Smoke-Sear” for roughly 4 to 5 minutes on each side, then transfer the roast to the indirect side.
6. Roast semi-indirect and drop the temperature of the grill by cutting the oxygen flow to a whisper. Aim for a dome temp of 300°F. Tip: The Kettle Joe will drop quicker than a Classic or Big Joe grill.
7. Roast until you reach an internal temp of 90°F - roughly 15 to 20 minutes - then turn the roast so that the side facing the direct heat is now facing the opposite wall of the grill. Roast until you hit an internal temp of 120°F.
8. Remove the roast and allow to rest for 15 to 20 minutes. Bank the remaining charcoal to the direct side and drop that grill grate to the lowest portion of the Divide and Conquer system. Leave the lid open and the draft door fully open to allow the grill temp to rise and prepare for a bold sear.
9. Once the roast is fully rested, slice it into individual portions (at least an inch thick). Season the newly revealed sides with a bit more brisket seasoning and give it a 45 second bold sear over the direct flame. We are not looking to cook the steak further, just looking for a fully caramelized, bold sear to finish!
10. If serving full steaks, transfer directly to the presentation plate. If slicing further, transfer to a cutting board and slice as seen in the video. Garnish the plate with the Parmesan Garlic Sauce and enjoy!!!
Parmesan Garlic Sauce:
1 Cup Duke's Mayonnaise
2 Tbsp Parmesan Dust (Finely Grated)
1 Tbsp Garlic, Coarsely Chopped
1 tsp Kosher Salt
2 tsp Fresh Ground Black Pepper
2 tsp Chives
Method:
Combine all and mix until evenly dispersed.
#kamadojoe #primerib101 #holiday
Where to Buy:
E3 Meat Co. Prime Rib: e3meatco.com/p...
Lane's BBQ Brisket Rub: lanesbbq.com/c...
Lane's BBQ Q-Nami Rub: lanesbbq.com/c...
Visit our Website: www.kamadojoe.com
Visit us on Facebook: / kamadojoe
Visit us on Instagram: / kamadojoe
Visit us on Twitter: / kamadojoe

[@Teyethird]

I have bought my 1st prime rib roast and have been scouring the internet looking at grilling recipes. I must say this is the best I have seen and will end my search with this video. Not only very well done (no pun intended) but I feel like I was watching Owen Wilson disguised as Chef Eric. Thank you sir..

[@ManCaveMeals]

Crazy good lookin' beef Chef!

[@ChefEricGephart]

cheers my friend!!!

[@sirbongsalot134]

Trying this this afternoon, thanks

[@ChefEricGephart]

🤙🏽

[@yankeebean2000]

Yummmm....mouthwatering!

[@ChefEricGephart]

🥂

[@ChefEricGephart]

Love a Holliday prime rib. That scarfing method adds so much, give it a go and enjoy!!!

[@CarlosHernandez-ly2jf]

ANOTHER ONE. Always a pleasure to watch you cook, Chef. Thank you!

[@ChefEricGephart]

🥂

[@jhford1234]

Another great video! Love the content

[@ChefEricGephart]

🥂🔥🤙🏾

[@Matthewabramsky]

That was Epic Eric

[@ChefEricGephart]

So tasty!!!

[@daneseibert4878]

Great presentation and the scarring idea will go into the SOP! Lots of good info...thanks!

[@ChefEricGephart]

Great trick for any roast or steak

[@flatheadfletch]

Picking up my kamado joe classic in the morning. Your how to cook the perfect steak sold me on the kamado Joe. This video ended all my cooking video searches. Subscribed ! Just getting into grilling at 63yo ! Thank you sir !

[@emilderuiter]

Epic cook chef! Love those big cuts of beef. Thanks for the inspiration chef!

[@ChefEricGephart]

Cheers Emil!

[@DJunc2]

Chef Eric killing it

[@ChefEricGephart]

Cheers my friend. Happy grilling!!!

[@GenesisRT]

Best videos around Eric! Thanks for sharing the knowledge.

[@ihikefar]

Chef Eric at it again! Happy holidays my friend.

[@ChefEricGephart]

Happy holidays 🔥🔥🔥

[@brianadams2185]

Great job 👍🏾

[@ChefEricGephart]

🥂🔥🤙🏽

[@lightmanatoz]

I loved this! I will be doing one of these soon!

[@ChefEricGephart]

Keep me posted on your results James, happy holidays my friend

[@MrJoe2876]

Yep. Just heard that. Looks amazing. Thank You!!

[@ChefEricGephart]

Such a fun cook!!!

[@klausborchers6166]

I really love the way you explain your recipes and methods, or let me say how you celebrate them. Your enthusiasm is really contagious. I'll do it myself soon.

[@bigmocountry]

Really appreciate this one Chef Eric. I took a lot of knowledge from this cook. Glad to see you on the Kettle Joe and a great example of how to use that Big Joe deflector stone on the 2 zone.

[@ChefEricGephart]

I love that move!

[@edofcoke]

Chef Eric, wonderful technique on this rib roast. The parmesan garlic sauce is just as fabulous. Thanks for that. If you have any new viewers for Christmas 2023, Publix has their premium standing rib roast for $6.99lb until after Christmas. Almost ½price of the one I bought last year. Thanks again Chef

[@RoughRikBBQ]

Eric, your videos are an inspiration, your cooks look fabulous! Keep up the great work 🔥👍🔥👍🔥👍🔥

[@ChefEricGephart]

Cheers Mickey!!!

[@mrbxv]

Awesome video. You’re a great presenter, Eric. I want that digital camo apron.

[@ChefEricGephart]

Cheers my friend. I got it from All Things BBQ

[@Peter123g]

Love it. Thanks chef e👍🏼👍🏼👍🏼

[@ChefEricGephart]

Super fun and delicious method!

[@123bigsteve]

Great video. A-Z right down to the final presentation.Thanks!

[@mikesavicky503]

Chef in with the save! I’m doing one of these tomorrow and I’m so thankful you did this video! Happy Holidays 🤙

[@ChefEricGephart]

Happy holidays my friend

[@markmurrell1894]

I’m going to try this during Christmas this year! Been wanting to for a while.

[@darrenlandis3510]

Thanks Chef Eric for the Great Videos when I first got my Kamado Joe I was a little worried about buying the pricy cuts of meats but with your method's of keeping it simple and don't stress about temp and times. Thanks again for the great videos.

[@ChefEricGephart]

Cheers Farren, happy grilling my friend!

[@Mysticalelizabeth01]

OMG. Makes me want to cook one. Thanks for the video!

[@ChefEricGephart]

Cheers Liz, give it a go🔥

[@fiftyf1]

Thank you for a beautiful prime rib recipe. I do enjoy the way you are so involved with the heat management in your cooks. It has made a difference in my cooking for sure. Merry Christmas to you and your family!

[@ChefEricGephart]

Cheers Don, merry Christmas my friend

[@kavensitz589]

That looks amazing

[@ChefEricGephart]

Cheers Kaven, it’s a great approach for sure!!!

[@MikeL1650]

Phenomenal 👏🏿👏🏿👏🏿

[@ChefEricGephart]

🤙🏾🥂

[@TheGriddleaholics]

We did our 8lb prime rib Easter Sunday. We did this technique and it turned our great! Thanks Eric.

[@tommyroberts867]

I bought one tonight. Might try this cook

[@ChefEricGephart]

Awesome, keep us posted Tommy!

[@jamesphelan2692]

Incredible, brother!

[@kacerhomebeerbrewing]

Classic lovely job!! Cheers Chef!

[@ChefEricGephart]

Hope all isnwelk my friend. Nay fun culinary plans fornthe holidays?

[@kacerhomebeerbrewing]

Yep Eric after the bacons, sausages and salami will go for Shrimp Ceviche & Scampi ;). Can't wait atually. Cheers

[@williambelott1897]

great cook chef

[@ChefEricGephart]

Cheers my friend, happy holidays!

[@biffjohnson2076]

Outstanding!!!

[@jeremywebster9598]

Been stuck on your channel since I found it! Came over from atbbq, love it!

[@maginglover1]

I did this with the SloRoller Kettle Joe, went perfect! Up to a decent temp, then take off slo roller put the grates down and sear it off awesome

[@artkorapin]

🥰❤Will make it on Joetisserie so I end up watching this video again for basic methods to make it right. Thank you chef!

[@bcfran3g844]

I am picking up Prime rib on Monday. I will do this on my pellet Joe.

[@ChefEricGephart]

Nice!!! Keep us posted 🔥🤙🏾

[@martyedson]

You’re the man. Love the sports car reference. Haha. How about a nice chimichurri? Ooww that’s my go to

[@ChefEricGephart]

Great sauce pairing🔥

[@kaylevick7853]

Great vid and instruction! I know you mentioned not to be concerned with time (makes sense), but in general, how long did this 3 bone piece take on that grill? roughly how long for planning purposes?

[@chefjoebbq85]

Rib roast for Christmas dinner!!

[@nml305]

It's videos like these that convinced me to join the KJ family 🤤

[@ChefEricGephart]

Awesome!

[@Freabyrd]

Ya Killin' me Small's ! Dang nice 👌

[@mistyangel7659]

This is EPIC!!!!! Thanks Chef!!!

[@ChefEricGephart]

Cheers my friend 🥂

[@djsteveng]

I noticed you were using the Kettle Joe for this. Would you change anything for the Kamado Joe? My fear is that if I let my Kamado get up to 450+ for the sear, it’s going to take too long to choke the temp back down and the beef will cook to quickly.

[@ryandand]

Curious about this as well!!

[@djsteveng]

@@ryandand I’ve done several now. Best options for the Joe: smoke the entire time at like 280 (there’s a good Meat Church recipe for this), two zone fire…start lower temp and the reverse sear, or I just did my first on the JoeTisserie (awesome, BTW).

[@brendenrussell5724]

@@djstevenghow big was your roast and how long did it take?

[@djsteveng]

@@brendenrussell5724 I’ve done a few. For a large(ish) 2-3 bone, I run in the 2:45 - 3:15 range. I tend to smoke on the hot side. More like the 280 zone than 250.

[@djsteveng]

@@brendenrussell5724 The recent one I did on the rotisserie was about 50 min for a 1 bone.

[@gerdsfargen6687]

I mean there's just something so old school and plain rockabilly good about doing this prime rib in a cherry red KJ. Adds to the appeal of the meal. So hearty, so juicy this cut must be. Preffered serving suggestions, Chef Eric? Doing your brussel sprout coleslaw and bing cherry with some leftover turkey the day after Xmas...all your dishes are hits!

[@ChefEricGephart]

Cheers my friend. I like to serve it sliced with Goose Fat roasted potatoes! Happy Grilling my friend

[@martyedson]

You’re the man! Loved the sports car reference. How about a nice chimichurri? That’s my got to

[@ChefEricGephart]

Fantastic suggestion 🔥🔥🔥

[@martyedson]

@@ChefEricGephart yummy

[@vincentmceachin9302]

How would you treat a bone in pork loin rack any different?

[@BBQOnABudget]

You mentioned in a previous video about sending your knives off to be sharpened…is this a place a regular joe like me could send some to be professionally sharpened? Also, what size Joe is that deflector plate made for? Seems like a must have.

[@ChefEricGephart]

Check and see of there is a local knife shop near you that has a sharpening program. I believe it is a service that Shun provides for their knives. The deflector is a big joe deflector shield and I would say a. Use have for the kettle joe!

[@scott6puk]

What defector are you using?

[@MRRVADrums]

I’ve cooked one in the oven. 5 minutes per pound sear on 500-550. Cut the oven off, wrap in aluminum foil and let it cook to 130f. Rest for 20 minutes. Serve. 👌🏻

[@ChefEricGephart]

Nice

[@Chris-sj5ls]

Hey, what temp do you start searing on before you drop it down to 300?

[@dwn3576]

Love the video and content. Might not cross contaminate that bag of brisket seasoning with the same glove you flipped the prime rib with though. Otherwise, thanks for sharing and Merry Christmas.

[@ChefEricGephart]

Ya that heavy salt is a pretty hospitable place for bacteria growth. Thanks for taking the time to comment. Happy holidays

[@bernardsbbq]

Your film crew had a feast this time. Mhmmmmmmmmmm!

[@ChefEricGephart]

We always eat well🔥🔥🔥 Happy Grilling my friend!!!

[@ede890]

Where to buy heat deflector for kettle joe?

[@ChefEricGephart]

It’s a big joe deflector shield. Find them wherever KJs are sold

[@kyreelewis7286]

Going for it this holidays! Is it best to go low and slow for as long as you can?

[@ChefEricGephart]

Ya I think so, don't push 3 hours but take your time reaching that internal temp

[@CarlosHdeTejada]

Can't watch these anymore, all the mouth-watering is dehydrating me.

[@Zden34]

Is that the big joe deflector plate?

[@viperranchbbq7200]

Looks great Chef E! Thinking of doing the holiday “roast beast” on the Joetisserie this year…..thoughts?

[@wayneroland8220]

I have done these on Joetisserie it turns out great. Have fun

[@janiceberger4851]

Yumm !!

[@ramblingbill9101]

Time to chow down!

[@ChefEricGephart]

Right!!!

[@Poomastafatz]

I’m always so intimidated because of the cost….but it seems so simple! Like reverse searing a BIG steak :) i gotta try this!

[@ChefEricGephart]

You got this my friend!!!

[@edofcoke]

Don't be scared! It's similar to a pork butt but so much better & quicker. The sear isn't mandatory but it is delicious.

[@afazlic916]

Anybody know what brand that knife is?

[@ChefEricGephart]

I generally use shun. This is a one off made for me by a good friend

[@matthewschroeder719]

Have you been able to do this on a ceramic KJ? I can’t get the temp to drop after the sear… any tips. Again, I have an original ceramic…

[@ChefEricGephart]

Yes. Stack the coal pile on one side and top it with a grill grate at the lowest level. After 10 to 15 minutes you will have a roaring fire worthy.of a sear but since you just kit your KJ the ceramic will not have been accepting the heat yet.... dome open the entire lighting process will allow you to get your sear on while not over running your grill and dome temp. After the sear, knock down your charcoal pile and go full or semi indirect with the draft door and kontrole tower vents slightly open.

[@Michael-vg5tl]

Beef prep and technique is awesome, but truth be told, you lost me on that dip sauce haha. Thanks for the vids, keep em coming please!

[@ChefEricGephart]

🤣 It's better than you think but go with the classic Horseradish sauce if you like. I was going to do a brandy green Peppercorn cream sauce but then the video becomes about the sauce just as much as the prime rib technique. Shoot me a note on instigram of you are on there and I am happy to share that sauce with you. All the best Chef E

[@Michael-vg5tl]

I am, thanks dude! The collaboration work you do with Kamado Joe is just fantastic. Cheers!

[@kissmyab]

It is an awesome steak, my only concern is the sugar mix with protein that can cause glycation

[@klaytonhaggard4924]

Where did you get that heat deflector guy?

[@ChefEricGephart]

Kamado joe sells the big joe heat deflectors. They fit perfectly in the kettle joe

[@donh789]

What time should we all come over on the 25th?

[@ChefEricGephart]

😂✌🏽

[@donh789]

@@ChefEricGephart perfect, see you at 2!

[@TommyR919]

Time to fire up this video again 🔥

[@45s262]

👍🏼

[@ChefEricGephart]

🥂

[@BPFnSC]

Chef Eric takes the intimidation out of cooking an expensive piece of meat.

[@ChefEricGephart]

We can't forget to have fun🤣🔥🤙🏽

[@MrJoe2876]

About 450 degrees for your first sear?

[@ChefEricGephart]

Yep

[@TheLastPharm]

This is easily the finest bbq porn I've watched all week. Love the sear technique at the start, seems to make good sense, especially having watched to the end. Definitely going to have to try to match your recipe and give er an honest go. ps That's a bit of a wacky looking bbq kinda half kamado - half kettle. Not that it matters any 😂 just an observation.

[@QueenOfArabianSea]

Hmmm.

[@ChefEricGephart]

🤙🏾🔥✅

[@sanacca]

Are you related to Matthew McConaughey ?

[@joepasquarello1273]

Kamado Joe warranty is useless. Customer service is even worse. Try to get something replaced. Will never happen. Their reps are trained to do everything they can to deny claims.

[@DonutIgnoramus]

I’ve never heard of someone not getting something replaced. I’ve heard of some longish delays, but always gets replaced eventually.

[@professionalidiots101]

I really DIDN'T ENJOY this! I didn't get any 😭😭😭

[@ChefEricGephart]

Can't wait to get back to cooking and sharing in-person!!!

[@thomasmitchell9479]

You had it perfect til you put it back on to sear again

[@ChefEricGephart]

😂 it was good, then it was great!

[@davo912]

oh sure..pay for crazy overpriced prime rib and then they send you what looks like select beef.. lol

[@ChefEricGephart]

Let me know if you need a good beef source. Happy holidays. Chef E

[@davo912]

@@ChefEricGephart we have plenty of good beef to buy locally in Texas and our stores even carry SRF beef . Just saw in the local store SRF Wagyu brisket for $7.99 a pound So I don't need to buy over the internet

[@norliefrida]

That's abuse! Worst BBQ technique I have seen ever.

[@thomashice7948]

I would prefer not to be told what I am going to like and not like! I’m very capable of deciding for myself. Show me what you and how you make it and I’ll decide if I like it. I think you might be more interested in control than teaching???

[@ChefEricGephart]

🤣That's a loaded comment. I would tell you to have a great holliday but no one tells Thomas how to live his life🤙🏾...... I hope you have a great holliday and enjoy some grilling with friends and family. All the best Chef E

[@ruck0sloc0s]

@@ChefEricGephart Amen brother, true class right there