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5 from 1 vote

Smoked Standing Rib Roast Recipe

Smoked prime rib is one of the greatest dishes you can eat. Perfect for holidays, like Christmas, parties, or just any occasion, few other foods can match up to these beef rib's succulent, juicy flavors. But that's only the tip of the iceberg when it comes to rib roasts, as there's plenty more you can do with them besides just roasting them in an oven.
Prep Time20 mins
Cook Time3 hrs
Course: Main Course
Cuisine: American
Keyword: Rib Roast
Servings: 4
Calories: 310kcal

Equipment

  • Charcoal smoker
  • Chunk charcoal
  • Wood chips or chunks (details below).
  • Instant read meat thermometer.
  • Aluminum foil
  • Smoker-safe baking pan.

Ingredients

  • Olive oil.

  • 2 Garlic cloves, minced.

  • Freshly ground black pepper, coarse grind.

  • Kosher salt or sea salt

  • Standing rib roast, ~5 lbs and tied with butcher's twine.

Instructions

  • To begin the process of cooking your roast, first you'll need to trim off any extra bits of loose fat hanging on the outside, leaving any fat that's attached to the meat.

  • Next, for the steak seasoning, combine a fourth of a cup of olive oil with the same amount of black pepper, plus two finely minced cloves of garlic and a tablespoon of kosher salt, rubbing the oil into the meat on all sides.

  • Let it stand at room temperature for at least half an hour after that, as an evenly warmed piece of meat cooks more evenly and retains more moisture than one you've tossed onto the smoker ice cold.

  • As your roast warms, the best use of your time is to start warming up the smoker you'll be using to cook it.

  • Load up the charcoal with a three hour smoke in mind, lighting and closing the lid until a temperature of around 225 degrees Fahrenheit is reached.

  • If you're using wood chips instead of wood chunks to get that awesome smoke flavor, start soaking them in hot water at this point, too.

  • After both the smoker and your meat have come up to temperature, you can finally start cooking.

  • Fill the water tank, toss in the wood, and lay the rib roast directly onto the grates fat side up.

  • Make sure to place a smoker-safe baking pan underneath your meat to catch the drippings, as they have plenty of delicious uses after you're done.

  • Add in a few splashes of cold water to the pan as you cook if it needs it, though the naturally humid environment within the smoker might take care of it.

  • While smoking meat, monitor the amount of wood chips, water, and charcoal you have left, adding more of each as necessary.

  • Depending on the size of your prime rib roast, the process will likely take between two and three hours as long as the temperature remains consistent. 

  • Once you've removed the meat from the heat, place it onto a cutting board or platter and tent it loosely with aluminum foil.

  • Allow it to rest like this for at least half an hour if not a full hour.

  • During this time, the meat fibers will relax and reabsorb some of their lost juices, making for a more tender and flavorful cut of roast.

  • The cooking process will finish at this time, too, as the residual heat within the smoked prime rib roast roast passes through the meat and raises the temperature another 5 degrees or so.

  • You can also use this time to, if you wish, turn the collected drippings into a sauce or gravy to serve with your meat.

  • After resting is complete, you're finally able to eat what you've worked so hard on.

  • Standing rib roasts are fun to carve at the table, especially since they're pre-portioned due to the way they're made.

  • Just cut between the bones to give everyone a perfectly sized serving.

  • Serve it up with sides like fresh steamed or roasted vegetables and potatoes with a bit of olive oil,, or whatever your favorites might be to eat with a prime rib roast and accentuate the amazing smoke flavors.

Nutrition

Serving: 113g | Calories: 310kcal