Smoked Standing Rib Roast
Impressive holiday roast with a beautiful smoke ring and herb crust.
Jump to RecipeA standing rib roast is already impressive on its own, but adding smoke takes this celebratory cut to extraordinary heights. This is the showpiece that has become my go-to for Christmas dinner and other special occasions. When you bring this beauty to the table, the oohs and ahhs are guaranteed.
Reserve this recipe for the holidays - Christmas, Easter, or any milestone celebration that calls for something truly spectacular. It's also perfect for an anniversary dinner or New Year's Eve feast. This isn't weeknight fare; it's the dish that creates lasting memories around your table.
Serve this roast with classic steakhouse sides: twice-baked potatoes, creamed spinach, and sautéed mushrooms. Yorkshire pudding is a traditional British accompaniment that soaks up those incredible juices beautifully. Don't forget the horseradish cream sauce and a rich beef au jus for drizzling.
Try different herb crusts to vary the flavor profile - rosemary and thyme are classic, but a Dijon-herb crust adds wonderful tang. For a more peppery version, create a thick black pepper and garlic bark. Some prefer to add a coffee or cocoa element to the rub for deeper complexity.
Let this roast come to room temperature before smoking - this is crucial for even cooking. Use a leave-in thermometer to monitor the internal temperature closely, and remember that the roast will continue cooking during rest. Pull it about 5 degrees before your target temperature for perfect results.
Ingredients
Instructions
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1
Remove roast from fridge 2 hours before cooking.
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2
Mix butter with garlic and herbs.
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3
Coat entire roast with herb butter. Try Blues Hog Dry Rub for extra flavor.
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4
Season generously with salt and pepper.
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5
Smoke at 250°F with oak or hickory.
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6
Cook until internal temp reaches 120°F for rare (about 4-5 hours). Use an instant-read thermometer for accuracy.
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7
Rest for 30 minutes (temp will rise to 130°F).
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8
Slice between ribs to serve.
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9
Serve with horseradish cream and au jus.