Bone Suckin’ Reverse Sear Prime Rib

Step 1

Prep the Roast - Start with a cold, well-marbled prime rib. Pat dry thoroughly with paper towels. Pro Tip: Bone-in adds flavor and insulation; boneless cooks slightly faster.

Step 2

Build the Flavor Crust - Lightly coat the entire roast with Bone Suckin’® Mustard—this acts as a flavor base and helps the rub adhere without overpowering the beef. Generously season all sides with Bone Suckin’® Steak Seasoning & Rub, pressing it in for full coverage.

Step 3

Overnight Dry Rest (Key Step) - Place the seasoned roast uncovered on a rack set over a sheet pan. Refrigerate overnight (or up to 24 hours). This dries the surface, intensifies flavor, and sets you up for an incredible crust.

Step 4

Low & Slow Smoke - Preheat smoker to 250°F. Add your favorite hardwood (oak, hickory, or cherry work beautifully). Place roast fat-side up and smoke until internal temperature reaches 10–15°F below your final target (see temp guide). 🔥 Oven Method - (No Smoker Required) Preheat oven to 250°F. Place roast on a roasting rack inside a pan, fat-side up. Roast until internal temperature reaches 10–15°F below your final target. Approx. cook time: 25–30 min per pound

Step 5

High-Heat Sear: Transfer the roast to a blazing-hot grill, cast-iron skillet or griddle, or a 500–550°F oven or broiler, and sear on all sides, rotating every 1–2 minutes, until a deep, caramelized crust forms.

Step 6

Rest & Serve - Remove roast from heat and tent loosely with foil. Rest 15–20 minutes before slicing. Resting allows juices to redistribute for maximum tenderness.

Step 7

Internal Temperature Guide - (Pull roast 10–15°F early; temp will rise while resting) Rare: 115–120°F Medium-Rare: 125–130°F (recommended) Medium: 135–140°F Medium-Well: 145–150°F

Step 8

Serving Tip - Slice thick, finish with flaky salt if desired, and serve with horseradish, au jus—or let that Bone Suckin’ crust speak for itself.