Hanging Prime Rib is all I want all day, everyday. Seasoned with my Mesquite Peppercorn Lager seasoning, this prime rib was hung over the flames for a slow and steady cook. Don’t be intimidated by this cooking process! It’s actually quite simple and results in such a juicy, tender and fire kissed steak. So, grab a glass of bourbon and get ready for an afternoon spent outdoors by the fire, cooking this epic hunk of protein.
Setting this Prime Rib Up for Success
Are you the type of person that likes to set themselves up for success? I think most of us would like to believe we are, but sometimes it’s hard to think ahead. Well, for this recipe we need to do just that. When it comes to hanging food over fire; whether it be chicken, beef, pork, etc, you need to have a plethora of hanging points on the protein. We’ll want to keep this in mind when we’re trussing our prime rib today.
However, before we start tying this Hanging Prime Rib up, let’s season it. My absolute favorite seasoning for prime rib is always Mesquite Peppercorn Lager. First, lather the prime rib with some oil and then cover it in a layer of seasoning.
When developing this seasoning, I had large cuts of protein in mind. Not to say it can’t be used on single cuts of meat, it definitely can, but when you’re cooking a large piece of meat you’re committed to that seasoning. You need something that’s not overpowering, but will bring out the best in the protein. That’s exactly what Mesquite Peppercorn Larger is for me. The sweet, smokiness from the mesquite and universal spice from the peppercorn make it perfect for this cook.
Now, let’s jump back to the hanging portion of this prime rib. I used food grade cooking wire to tie this prime rib up. As you are tying the wire, make sure you have multiple places to hook and hang the prime rib. I made hanging points on all sides of the prime rib to ensure I could cook each side evenly.
Now, the Hanging Prime Rib
I used one of my Breeo’s to hang the prime rib this go round. This time of year, when it’s cold and sometimes windy, using the Breeo becomes my go to for this style of cook. This is because it makes obtaining a hot, consistent fire so much easier. The Breeo also has a kettle hook attachment that I can use for hanging food, so I know my protein is hanging directly over the rising heat. I mention this because if you’re using an open pit and hanging a protein over the fire, you need to ensure the heat is actually hitting the food. Wind can blow the heat around and extreme cold will not allow the heat to rise very far, making the cooking process slower and more difficult. The Breeo helps mitigate these challenges for easy cooking even when the weather tries to get in the way.
Now, hang the prime rib over the fire and let it begin to cook. Make sure you rotate and flip the prime rib as it cooks. Each side of the Hanging Prime Rib should have time spent directly over the fire, allowing that side to cook and form a crust. Let the prime rib cook until it reaches an internal temperature of 120F, about four hours of cooking time.
Hanging Prime Rib Served
Pull the Hanging Prime Rib from the fire once it hits the desired internal temperature. Now, we need to let it rest. I let my prime rib rest for about twenty minutes. In the meantime, let’s mix together some Creamy Jalapeño Horseradish. Simply mix all the ingredients together and blend until smooth. This quick sauce only enhances this dish, it’s not needed but definitely worth it!
Now, slice into that beautiful prime rib and fan it onto your serving dish. I topped mine with a couple spoonfuls of the Creamy Jalapeño Horseradish sauce and garnished with some chopped chives. Best enjoyed with friends and family. Cheers!
Hanging Prime Rib
- 3-4 Bone Prime Rib Roast
- 2-3 tbsp Mesquite Peppercorn Lager Seasoning or your Favorite Steak Seasoning
- 1 tbsp Canola Oil
- Chives for garnish
Creamy Jalapeño Horseradish:
- 2.5 tbsp Sour Cream
- 1.5 tbsp Mayonnaise
- 2 tbsp Pickled Jalapeños w/Brine
- 1.5 tbsp Prepared Horseradish
- 1 tbsp White Wine Vinegar
- 1.5 tsp Hot Sauce
- 6 Garlic Cloves
- Salt & Pepper to taste
- Begin by lathering your prime rib with canola oil then thoroughly seasoning with my Mesquite Peppercorn Lager Seasoning or your favorite steak seasoning. Next, grab some flexible food safe wire or butcher twine and fully wrap the meat so that it can be hung from all sides (like a cage). Once seasoned and secure, place the steak into the fridge for at least 40 minutes but ideally overnight to dry brine.
- Next day, preheat your Breeo X series with the hanging post to a medium high heat fire (around 350F).
- Pull out your prime rib from the fridge and let it sit out for 20 minutes to come to room temperature. Add the prime rib to the Breeo so that it is about 12-14 inches away from the fire. Cook the prime rib for about 10-15 minutes bone side down first, then flip it over and roast for 10-15 minutes fat side down. Brown the sides for 10 minutes per side. Once fully browned, lower the prime rib to about 8-10 inches away from the fire and repeat these steps (rotating every 10-15 minutes) until the internal temperature is 120F internal. If the prime rib is starting to burn, pull it higher up. Maintain that medium high heat fire all the way through. Once the steak is done (around 3-4 hrs in total), pull it off and let it rest for 20 minutes.
- As the steak rests, add all your ingredients for the Creamy Jalapeno Horseradish to a blend and blend until fully immersed. Place in a bowl and set aside until ready to use.
- Once rested, pull your steak out and remove the wire/twine and bones. Slice, top with your Creamy Jalapeno Horseradish & chopped chives and enjoy!