Reverse Sear Smoked Prime Rib

I absolutely love prime rib. Since I was a young girl, it was my go-to menu option whenever present. My Reverse Sear Smoked Prime Rib recipe is a level-up and so easy to make. Yes, you need access to a smoker and I was fortunate enough to create this recipe with my long-time dear friends at their lake house this summer on their Traeger. This recipe serves a lot of people, making it perfect for a celebration or family feast. I used the leftovers for breakfast steak bites for the next couple of days by cubing pieces and sautéing them in grass-fed butter with more sea salt. Animal based nutrition provides us with bioavailable nutrients, like B vitamins (not found in plants), amino acids to help us build muscle and healthy omega-3 fatty acids for brain and heart health. Feeling satiated and nourished from eating animal proteins is a key component to weight loss so that we are better able to crush our sugar cravings.

Serves 6-8

Ingredients

• 3 rib, bone-in prime rib roast (about 8-9 pounds)

• coarse kosher sea salt

• coarse ground black pepper

  Directions

• Take the roast out of fridge 2 hours before cooking to come to room temperature.

• Prepare smoker to 225 degrees when ready to cook.

• Rub roast with coarse salt and pepper all over to cover.

• Place roast fat side up in smoker.

• Smoke for 40 minutes per pound; about 5-6 hours.

• When roast reaches 120 degrees, remove from smoker.

• Increase temperature to 450-500 degrees and place the roast back on for a few minutes.

• Remove when roast reaches 130 degrees.

• Cover the roast with foil and let rest for 30 minutes before carving.

Serve with my Horseradish Cream Sauce.