Smoked Beef Rib Roast

One of the great aged beef products that Frontier Meats offers is a beef rib roast, which is also commonly referred to as a “rib roast”, “eye of the rib roast”, “standing rib roast”….or…. probably most commonly as “prime rib”.  The most important thing I want you to walk away with from this post is that technically speaking, this cut of meat can only be referred to as “prime rib” if the grade of meat is actually graded “prime”.  I’m not even going to attempt to get into the background of beef grading, but if you’re interested, here’s a great technical article to check out.

Now, I’m a guy that prefers to cook meat outdoors on smokers and grills, so my preferred option for this cut is low and slow over indirect heat.  The key to a properly cooking this cut of meat is a light blend of seasonings/aromatics that will accentuate the flavor of the beef; tying the meat into as round a shape as possible for even cooking; and cooking it to an internal temperature of rare to medium rare.  Cooking this cut of meat to even medium ruins it IMO…  🙂  Additionally, a lot of people like to give these roasts a quick sear right at the end of the cook in order to promote a crispier crust, but as you’ll see in this video, I opted not to and it came out amazing.  I’ve done that before and though it’s fun to hit it with a quick sear…it is absolutely not necessary.  It’s more for show IMO…but some people may disagree with me there 🙂

One other thing to consider for this cut is if you’re going to cook it 1) with the rib bones removed, or 2) with them left in, or 3) with them removed then tied back on.  A lot of people either think or have heard that leaving the bones intact in a cut of meat adds a lot of flavor.  A “lot” is a myth…but “some” carries a little merit.  Check out this great article from one of my favorite BBQ/grilling masters out there, “Meathead” Goldwyn, to see what he has to say about leaving the bones in.  Personally, I agree with him and prefer to remove them in order to allow my spice/aromatic blend to fully cover all sides of the meat.

For this specific cook, I smoked it in my Cookshack Smokette Elite SM025 electric smoker, then I topped it with homemade creamy onion and horseradish toppings.  I’ve got recipes below and a video from start to finish.  Enjoy!

Creamy Onion Recipe:

1 large sweet onion (chopped) or 1 bag of Pearl onions
1 1/4 cup heavy cream
2-3 slices of bacon
1/4 cup chopped chives
1/4 tsp nutmeg
2 Tbsp sherry
1 tsp salt

Cook bacon then set out to drain while leaving 1-2 Tbsp’s of bacon fat in the pan. Toss the onions in to start caramelizing. After that, add the heavy cream, nutmeg and salt and cook over low/medium heat until liquid has reduced by at least half. Lastly, add the sherry and continue to reduce for 3-5 more minutes. Garnish w/ chopped bacon and chives.

Horseradish Sauce Recipe:

1 cup sour cream
1/4 cup prepared horseradish
1 Tbsp Dijon mustard
1 Tbsp chopped chives
Salt and pepper

Add all ingredients and mix until smooth. Set in fridge to thicken up a bit before serving.

Frontier Meats Beef Rib Roast

Frontier Meats Prime Rib Roast

Frontier Meats Prime Rib Roast

Frontier Meats Prime Rib Roast

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3 Responses to Smoked Beef Rib Roast

  1. Brian February 14, 2014 at 11:12 pm #

    Thanks for adding this post to your blog. I had been planning on a rib roast for Valentines day. I used my weber performer with some lump charcoal for this cook. Cooked it until an internal temp. of 129. Wrapped it in foil and raised to 136. Turned out great. My wife was thrilled. I enjoy your posts a great deal. Thanks for sharing your passion.

    Brian

    • Steve February 16, 2014 at 8:54 am #

      Awesome Brian! Sounds like a successful cook! Weber Performers are great grills too that consistently crank out great food. Thanks for the support!

  2. Doug December 26, 2016 at 3:52 pm #

    Thank you for the recipe, I made this yesterday for a family of nine all adults. Awesome flavor and it just melted in the mouth and flavor just popped.
    Used the Rec-Tec took 31/2 hrs solo good.
    Thanks again,
    Doug

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