Tuesday, April 29, 2014

Smoked Standing Rib Roast

 For special occasions, it's hard to go wrong with a standing rib roast, 
especially if it has been marked down at the grocery. 

It's easy to prepare, feeds a crowd, and will please just about anyone who likes 
steakhouse quality prime rib.

Smoking the roast takes it to the next level, 
adding a crisp bark on the outside and a juicy, savory-sweetness within.  
 Smoked Standing Rib Roast

1- 6.8 lb Rib Roast
Extra Virgin Olive Oil
1 tsp Sea (or Kosher) Salt
2 tsp Freshly Ground Pepper
1/4 to 1/2 tsp Chile Powder

Prepare the rub: into a bowl, mix salt, pepper, and chile powder.
Apply olive oil all over the roast, then add rub mixture.
Let the roast stand at room temperature for 1 hour.
Heat smoker to 225 to 250 degrees F.
Smoke for 20 minutes per pound (2 hours and 15 minutes for a 6.8 lb roast) or
until internal temperature reaches 125 degrees F.
Remove roast from smoker, wrap in foil, and rest for 30 minutes. Garnish with parsley.
Serve with roasted vegetables.
. . .
Roasted Vegetables
Par-boil small potatoes for 15 minutes or until you can pierce them with a fork. 
Drain, cool, and cut in half. Slice red bell peppers and zucchini.
Place vegetables in a baking pan. Toss with olive oil. 
Salt and pepper.
Bake 350 degrees for 30 minutes or until fork-tender.
If you have leftovers, the fun begins: 

Upcoming Recipe: Smoked, Crab-Stuffed Rainbow Trout

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  1. Replies
    1. Thanks, Lynn! It was an entrée that kept on giving.

  2. I've never had a smoked standing rib roast. What a great idea. You are so right about rib roasts being a crowd pleaser. My family adores them, the rarer the better. Beautiful presentation with the potatoes. I have definitely pinned for future use.

  3. Now I wish we had a smoker! What a beautiful roast and it looks perfectly done.

    1. You'll love a smoker. Last weekend, I smoked peaches, and they were scrumptious--dense, sweet/savory, and mysterious.

  4. You hit the nail on the head with this one...I made this for Christmas Dinner for 15 people. I had 3 large 9 pound roasts and this is the first time ever I didn't have left overs! Not one....Hubby is STILL convinced that his Mom snuck some out in her purse! lol

    I am going to try smoking one this summer for just the 2 of us so hopefully he can have leftovers. Thanks for the recipe and tips!

  5. omgomgomg, fat chic salivating! potatoes will do in a pinch, but i still need yorkshire... i am seriously in trouble here, i make a roast once a year, i don't feel like waiting until xmas now :-(