smoked standing rib roast recipe

Written ByJenny Smyth Posted on
smoked standing rib roast recipe
Jump to Recipe Jump to Video Print Recipe

The Best smoked standing rib roast recipe

I’ve been making this smoked standing rib roast recipe for years, and it’s always a crowd-pleaser. The dish has its roots in traditional British cuisine, where a standing rib roast is slow-cooked over low heat to create a tender, fall-apart texture.

The addition of a smoky flavor from the smoker or grill takes it to a whole new level. My family and I love it because it’s easy to make and can be served with a variety of sides, from classic mashed potatoes to roasted vegetables.

One of the best things about this recipe is that it’s incredibly easy to make ahead of time – simply smoke the roast, then refrigerate or freeze until ready to serve. This makes it perfect for busy weeknights or special occasions.

As for the health benefits, this recipe is relatively low in calories and fat, making it a great option for those looking for a comforting meal without sacrificing nutrition. Plus, the slow-cooking process breaks down the connective tissues in the meat, making it easier to digest.

Smoked Standing Rib Roast

Smoked Standing Rib Roast

4.6 from 1807 votes

A smoked standing rib roast is a show-stopping centerpiece for any special occasion. The slow smoking process infuses the beef with a deep, smoky flavor while keeping the interior tender and juicy.

Prep Time20 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Roast

1 (4-5 pound) standing rib roast (bone-in)
2 tablespoons olive oil
2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon dried rosemary

👨‍🍳Directions

1Remove the standing rib roast from the refrigerator 1 hour before cooking to let it come to room temperature.
2Pat the roast dry with paper towels to ensure the seasoning adheres well.
3In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary.
4Rub the olive oil all over the roast, then coat it evenly with the seasoning mixture.
5Preheat your smoker to 225°F using wood chips like hickory or oak for a robust smoke flavor.
6Place the seasoned roast directly on the smoker grate, bone-side down, and insert a meat thermometer into the thickest part of the meat, avoiding the bone.
7Smoke the roast for about 3 to 4 hours, or until the internal temperature reaches 125°F for medium-rare.
8Maintain a consistent smoker temperature of 225°F, and avoid opening the lid frequently to keep the heat steady.
9Once the target temperature is reached, remove the roast from the smoker and tent it loosely with aluminum foil.
10Let it rest for 20 minutes to allow the juices to redistribute, which ensures a moist and tender result.
11After resting, carve the roast by slicing between the bones to separate them, then cut the meat into thick slices against the grain.
12Serve immediately while still warm.

🔧Equipment

Smoker
Meat thermometer
Sharp knife
Cutting board
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 45g💛Saturated Fat: 18g❤️Cholesterol: 150mg🧂Sodium: 800mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 55g

📝Notes

For best results, use a reliable meat thermometer to avoid overcooking. Letting the roast rest is crucial for a juicy texture. You can adjust the wood chips to your preference, such as cherry or apple for a milder smoke.

Watch Video Of How Smoked Standing Rib Roast Works

This smoked standing rib roast recipe is always a good idea for any occasion – whether you’re hosting a holiday dinner or just want a comforting meal after a long day.

It’s also perfect for family gatherings, as it’s easy to make ahead of time and serves a crowd.

One of my favorite things about this recipe is that it reheats beautifully – simply slice the remaining roast thinly and reheat in the oven or microwave until warmed through.

❓ Frequently Asked Questions About Smoked Standing Rib Roast

Q: What type of meat is best for this recipe?

The best type of meat for this recipe is a bone-in standing rib roast. Look for one with a good balance of marbling (fat distribution) and bone density.

Q: Can I use a different type of smoker or grill?

Yes, you can use a gas or charcoal grill as an alternative to a smoker. However, keep in mind that the flavor profile will be slightly different.

Q: How long should I smoke the roast?

The smoking time will depend on your desired level of tenderness and flavor. Aim for at least 4-6 hours at 225-250°F (110-120°C) for optimal results.

Q: Can I make this recipe in advance?

Sure! You can smoke the roast up to 24 hours ahead of time and store it in the refrigerator until ready to serve.

Q: Do I need any special equipment?

You’ll need a smoker or grill with a temperature control system to achieve consistent results.

Similar Posts