Christmas Roast Beast | Standing Rib Roast Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

standing rib roast

💰Cheaper: chuck roast

Chuck roast is less expensive but may not have the same flavor.

The night before cooking, pat the standing rib roast dry to remove moisture.

Sprinkle 1 teaspoon of kosher salt per pound of roast evenly over the meat.

Place the roast on a rack in the fridge, unwrapped, to let it rest overnight.

In the morning, trim the fat cap if it's thick and score it in a cross-hatch pattern.

Mix a rub with black pepper, garlic, onion dust, paprika, rosemary, and thyme.

Massage the rub into the roast, ensuring it's evenly coated.

Preheat the smoker to 250°F (121°C) to 270°F (132°C).

Place the roast bone-side down on the smoker grate, fat cap on top.

Smoke the roast until the internal temperature reaches 125°F (52°C) for medium-rare.

Use a quick-read thermometer to check the temperature, avoiding the bone.

Once 125°F is reached, remove the roast and let it rest for 20 minutes.

Preheat the oven to 500°F (260°C).

Place the roast in the oven for 5 to 10 minutes to caramelize the fat and create a crust.

Remove the roast from the oven and let it rest before carving.

Cut the bones off the back of the roast in one stroke, then slice across the grain.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens