Beef

10 Day Honey Cured Prime Rib

Jody

Prep Time: 10 min

Cook Time: 2 hrs

Difficulty: Beginner

This honey-cured prime rib is dry-cured for deep flavor, then slow-smoked over mesquite pellets on a recteq until tender, juicy, and perfectly flavorful.

Instructions

Step 1: Starting 10 days before you want to prepare and eat, remove prime rib from packaging. Pat dry and remove any excess fat from prime rib lip as it is not needed and will prevent cure from penetrating. You can leave a small amount on the cap.
Step 2: Season prime rib evenly with salt.
Step 3: Add 1/4 of the honey to large container, then place prime rib on top. Add remaining honey on sides, making sure to not pour right on top because it may remove some of your salt seasoning from meat.
Step 4: Secure lid on top and place in refrigerator. You may need to place something in between lid and prime rib, holding it down as prime rib may float in honey. We used a small empty seasoning jar. If prime rib isn’t fully submerged, you will have to flip every 24 hours to ensure full cure reaction.
Step 5: Burning mesquite pellets, preheat recteq to 275°F. We used the X-Fire Pro.
Step 6: Remove prime rib from honey cure and wash with cold water, ensuring any honey crystals and excess honey is removed. Pat dry with paper towels.
Step 7: With a sharp chef knife, remove any discolored meat exposing deep red meat. Make sure to only slice off discolored meat and discard.
Step 8: Pat dry with paper towels and secure meat every 2 inches with butcher's twine.
Step 9: Season evenly with Ben’s Heffer Dust.
Step 10: Place on Mesh Cooking Mat and then place in recteq. Cook 2 hours or until an internal temperature of desired doneness. Let rest at least 30 minutes. If your looking for medium-rare remove at 120°F-125°F (final after resting temp 130-135°F) or 130-135°F for medium (final after resting temp 140-145°F). Slice and season with additional Ben’s Heffer Dust.

Ingredients

Serving Sizes

1 Boneless Prime Rib (7-8 pounds)
2 tablespoon(s) Coarse Kosher Salt
10 pound(s) Adam's Southern Citrus Honey (10 pounds or 160 oz)
2 tablespoon(s) Ben's Heffer Dust

Tools Needed

Step 1: Starting 10 days before you want to prepare and eat, remove prime rib from packaging. Pat dry and remove any excess fat from prime rib lip as it is not needed and will prevent cure from penetrating. You can leave a small amount on the cap.
Step 2: Season prime rib evenly with salt.
Step 3: Add 1/4 of the honey to large container, then place prime rib on top. Add remaining honey on sides, making sure to not pour right on top because it may remove some of your salt seasoning from meat.
Step 4: Secure lid on top and place in refrigerator. You may need to place something in between lid and prime rib, holding it down as prime rib may float in honey. We used a small empty seasoning jar. If prime rib isn’t fully submerged, you will have to flip every 24 hours to ensure full cure reaction.
Step 5: Burning mesquite pellets, preheat recteq to 275°F. We used the X-Fire Pro.
Step 6: Remove prime rib from honey cure and wash with cold water, ensuring any honey crystals and excess honey is removed. Pat dry with paper towels.
Step 7: With a sharp chef knife, remove any discolored meat exposing deep red meat. Make sure to only slice off discolored meat and discard.
Step 8: Pat dry with paper towels and secure meat every 2 inches with butcher's twine.
Step 9: Season evenly with Ben’s Heffer Dust.
Step 10: Place on Mesh Cooking Mat and then place in recteq. Cook 2 hours or until an internal temperature of desired doneness. Let rest at least 30 minutes. If your looking for medium-rare remove at 120°F-125°F (final after resting temp 130-135°F) or 130-135°F for medium (final after resting temp 140-145°F). Slice and season with additional Ben’s Heffer Dust.

Chef Pairings

Slice thin against the grain and serve with roasted potatoes or creamy horseradish sauce, finishing with a light dusting of extra seasoning just before serving.