Blackened Dijon Prime Rib | Chef Eric Recipe
Вставка
- Опубліковано 17 жов 2024
- Learn how-to make the perfect main course for your holiday gathering, Blackened Dijon Prime Rib with Chef Eric Gephart!
"This cook is full of fun methods. The combination of “Scruffing”, “Hot Smoke Sear”, “Dry Baste” and “Mustard Bark Builder” on a large marbled ribeye tends to be hard to beat! Please enjoy and Happy Holidays!" - Chef Eric Gephart
Blackened Dijon Prime Rib
Ingredients:
4 pounds Prime Rib (Ribeye loin) Wooden Nickle Farms
1 Tablespoon Kosher Salt
2 Tablespoons Lanes BBQ Blackening Seasoning
2 Tablespoons Olive Oil
3 Chunks Smoking Wood
Bark Builder Sauce
4 Leaves Sage (Fresh)
2 teaspoons Thyme (Fresh)
1 sprig Rosemary (Fresh)
2 Tablespoons Dijon Mustard
3 Tablespoons Whole Grain Mustard
2 teaspoons Lanes BBQ Blackening
1 Tablespoon Horseradish
Mix Well (1/2 for the crust, half to a drizzle sauce)
Method:
1. Bank the charcoal to one side for hot smoking and keep the dome open. (This will allow you to get a searing temp while not heating the ceramic dome so you can still stabilize at 350F for the low and slow portion.)
2. As the grill is coming to temperature, score, or “Scruff” the outside of the roast.
3. Season the roast with salt and blackening then slightly oil the roast. Place the roast on the grill grate over the charcoal and place smoking chunks in the hottest portion of the flame for the “Hot Smoke Sear”. Evenly sear each side, dry baste with more blackening as you go. Flip often, do not be afraid of the flame.
4. Now that you have an even bark, install the deflector shields, and set up for an indirect cook with the grill grates at the highest setting on the divide and conquer system. Close the dome and severely stifle your air flow choking down the draft door and Kontrol Tower, stabilize the grill at 325 to 350F.
5. Paint the Mustard Bark Builder on top and on the sides of the roast then place the roast on the grill grates and close the dome. Cook for 45 minutes then rotate and cook for another 45 minutes or until you reach an internal temperature of 125 to 130F. Remove the roast from the grill and allow it to rest for at a minimum of 15 to 20 minutes. Slice the roast into steaks and top with the reserved Mustard Sauce. Please Enjoy!
Get the recipe: www.kamadojoe....
Shop our grills: www.kamadojoe....
Visit our Website: www.kamadojoe.com
Visit us on Facebook: / kamadojoe
Visit us on TikTok: / kamadojoe
Visit us on Instagram: / kamadojoe
Visit us on Twitter: / kamadojoe
#kamadojoe #recipe #beef
Cook, eat, peace. Merry Christmas.
🎉🎉🎉
Looks Incredible!!!! I could not agree more with you, simple things do right aways win.
Absolutely 🎉
Doing a rotisserie garlic/horseradish/herb crusted 4 bone rib roast (bone in) for Christmas. Hope to get anywhere near as impressive as your masterpiece here!
Keen us posted
Merry Christmas 🎉
Merry Christmas!! Thanks for the inspiration. Always love watching you make food magic!! Seared my rib roast @ 500 degrees and finishing mine off in the oven at 375F. Using Boars Head Horseradish Cream, Colman's Mustard, and Boars Head Mustard.
Awesome
Making this for tonight. 6lb prime rib. I made your smoke sear prime rib with the garlic horseradish sauce last Xmas. It was awesome. Looking forward to tonight. Happy New Year!
Happy New Year Craig
Merry Christmas and Happy New Year Chef! Can’t wait to see what you have for us in 2023!
Going to be a delicious year!!!
Merry Christmas chef! And a happy new year ! I prefer horse radish mixed with a small amount of sour cream.
Adding the crust builder looks amazing! I usually blacken with leftover slices and Lane’s BBQ Blacking is my second favorite seasoning after the scorpion that use to cook the prime rib! BOOM!
Outstanding 🎉
What’s the scorpion seasoning?
No Comments Chef! Have a M/Xmas and HNY Eric!
Back at ya my friend 🎉
I've got a chunk of a ribeye loin left over to make for Christmas and I think I'll go this route, thanks chef.
Perfecto 🎉🎉🎉
Another great bit of real education. Yes, the rest is the hardest part. That said, try pulling it at ~118 and resting for 30 minutes. The succulence factor is extraordinary..
118 is a freer temp for a choice cut but when dealing with a prime cut if find best to take it further so the collagen has time to break down into gelatin, so you get what you’re paying for.
I've started to use a horseradish German mustard slather on my prime rib last couple of cooks, planning on doing so tomorrow, it's a game changer
Fantastic 🎉🎉🎉
Looks really good! That sauce mixture sounds delicious - gonna try it.
Sooo good
Hi Chef,
I wanted to ask where i can get your over the shoulders apron? I appreciate your response. Thank you.
XApron is the maker
Absolutely beautiful Chef Eric. Can’t wait to try my 1st one soon. Merry Christmas…
Merry Christmas Scott, keep us posted ⚡️🥂
If you ever get to the UP of Michigan, swing by, I'll put you to work.. :) Looks awesome as always.. :)
Cheers Mark, always good to have a backup plan🤙🏽
Happy holidays 🎉
Merry Christmas and a happy new year 🎉 one of your best
Such a fun cook,
Merry Christmas
Looks amazing!
Great method 🎉🎉🎉
Chef, I will be doing something very close to this tomorrow. a combination of Dijon and hatch green chilis.
Yessss🎉🎉🎉🎉
Awesome video! Jimmy V. in Charlottesville!
Hey chef Eric what an awesome prime rib that is 😋🥰 ready to serve on the table ready for Christmas eve 🌲
Here by I wish you a merry Christmas and a wonderful happy bbq grill 2023 year🍾🥂🎊🎊🎊 I m waiting for the up coming video's 😋 👍🤙
Cheers my friend. Happy holidays to you and your🎉🎉🎉
Amazing cook.. that mustard also looks off tbe hook
So good my friend 🎉🎉🎉
Bonjjour Chef I like your recipes ! And at 3'10" et voilà !!! You have the chance, because no moutarde de Dijon in France since 18/24 months ! So, I So I make my own mustard, from seeds;
Oh my goodness
Oh mon Dieu
🎉🎉🎉🎉
Way to make it hall my friend
Looks awesome! How is the yellow fat different from a more white colored fat that you’d find in the grocery store?
It’s actually the beta-carotene from the grass. So rich and lush!!!
Store cattle are often grain or corn fed and that'll make the fat nice and white. Grass fed beef typically develop a nice yellow fat
😍😍😍
like it
shouldnt it be done with SloRoller?
If you have one, absolutely 👍🏽
Happy holidays
Chef Eric doesn't use a thermometer,
he is the thermometer.
And then the myth was shattered....
🤣⚡️🤙🏽⚡️
It’s like brisket. The nerves fire on all cylinders hoping you don’t tank a $100+ piece of meat.
Well, you can always pull it early, slice it into steaks and reverse sear them… Love that method…. Best of both words
Touch the raw meat with gloves, then touch everything with those same dirty gloves!
Yep, some of us live in the real world and this is how it is done.
and this is perfectly normal
There are a lot of glove changes that are not shown but ya, everything gets washed after the shoot.
Thanks heaps for watching and taking the time to comment🤙🏽
@@ramblingbill9101 I’m glad you are finding the real world on UA-cam 👍
@@jnoob4299 it’s just my back deck bud.
Happy New Year