Holiday Prime Rib

Introducing a show-stopping centerpiece for your holiday gatherings: Chef Eric Gephart's Holiday Prime Rib. This exceptional recipe, crafted by the culinary virtuoso himself, brings the warmth and festivity of the holiday season to your plate. With his Kamado Joe kamado grill as his trusted tool, Chef Gephart infuses this succulent prime rib roast with a symphony of flavors that will leave your guests in awe. The result is a perfectly cooked prime rib that boasts a mouthwatering blend of smokiness, tenderness, and the aromatic essence of the holidays. As you follow Chef Gephart's expert guidance, you'll discover that creating a culinary masterpiece like this is not only attainable but also an unforgettable way to make your holiday feasts truly special. Get ready to create cherished memories around the table with Chef Eric Gephart's Holiday Prime Rib.

Instructions

1. 01

   Combine all glaze ingredients and whip until smooth

2.  

   Ingredients

   • 4 tablespoons AKA Miso
   • 2 tablespoons Dark brown sugar
   • 2 tablespoons Yellow onion, small dice
   • 2 tablespoons Soy sauce, less sodium
   • 1 tablespoon Seasoned rice wine vinegar
   • 2 teaspoons Pickled ginger juice

3. 02

   Stabilize your grill at 300 - 325˚F. Using a sharp knife, scruff the surface of the roast to create more surface area. Season liberally and place on the grill, fat cap side down. Place the marrow bones cut side up on the grill and close the dome.

4.  

   Ingredients

   • 4 tablespoons (SPG) Lanes BBQ Salt, Pepper, Garlic Seasoning
   • 2 Bone marrow bone, canoe cut (heated till soft on the grill)
   • 4 pounds Ribeye, Wooden Nickel Farms

5. 03

   After 30 minutes, flip the roast and cover the seared top and sides with the miso bone marrow glaze. Close the dome and continue to smoke. Cook for another 30 minutes or so until you reach an internal temp of 125˚F. On your way to the temperature, feel free to baste a few additional times to build an educated crust.

6. 04

   Once the prime rib reaches the desired internal temp. Pull the roast off the grill and allow to rest for a minimum of 15 minutes. Slice steaks to the desired thickness and transfer to a presentation platter. Slide any board drippings into the excess glaze and serve on the side or pour over center for the shingled steaks then garnish with a bit of chopped parsley for greenery.

7.  

   Ingredients

   • Parsley, chopped, for garnish