Smoked Herb Rib Roast
This triple-tested Smoked Rib Roast recipe is THE ONE you’ll want to serve to friends and family. It is also a great, easy smoker recipe for beginners to try.
PREP TIME: 1 HOUR
COOK TIME: 4-6 hours
RESTING TIME: 15-20 minutes
TOTAL TIME: 7 hours, 15 minutes
SERVINGS: 24
Ingredients
- 1 - 8-16 lb. Beef Ribeye Roast
- Herb Paste:
- 1/4 cup olive oil
- 2 Tbsp kosher salt
- 2 Tbsp freshly ground black pepper
- 1 Tbsp fresh rosemary, finely chopped
- 1 Tbsp fresh thyme, finely chopped
- 1 Tbsp. fresh sage, finely chopped
- Garnish:
- 1 Tbsp fresh parsley, finely chopped (optional)
- Salt and pepper, to taste
Cooking Tip: Different hardwoods produce different results, from the deeper smoky flavor of mesquite to the mild sweetness of apple wood to the versatility of hickory.
Cooking Instructions
- Combine oil, salt, pepper, rosemary, thyme, and sage in a small bowl to form a paste. Spread evenly onto all surfaces of the beef Ribeye Roast.
- Add wood chunks, chips, or pellets to the smoker according to the manufacturer’s instructions. Preheat smoker to 225°F.
- Insert an ovenproof meat thermometer so the tip is centered in the thickest part of the roast, not resting in fat or touching the bone. Place the roast in the smoker, rib side down, and cook according to the manufacturer’s instructions. Set the timer for 6 hours, depending on the desired smoke flavor. Smoke the roast 4 to 6 hours for medium doneness. Carefully remove the roast from the smoker when the meat thermometer registers 135°F.
- Preheat the oven to 350°F. Place the roast, fat-side up, in a shallow roasting pan for 30 minutes to 1 hour. Remove the roast when the meat thermometer registers 140°F for medium rare, 155°F for medium. Transfer the roast to a carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (The Temperature will continue to rise about 5°F to reach 145°F for medium rare, 160°F for medium.)
- Carve roast into slices between ribs. For thinner slices, remove the ribs, then carve.
- For serving, season the roast with additional salt and chopped fresh parsley, as desired.
———
To access nutrition information for this recipe and even more mouthwatering beef recipes, please visit beefitswhatsfordinner.com.
National Beef Month Spotlight: Recipes
The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
Lean Ground Beef, fresh parsley, and cumin are formed into meatballs and served in flatbreads for a light and fresh summer main dish.
In this go-to summer grilling recipe, Beef Back Ribs are marinated in an Asian-inspired marinade and then grilled to perfection.
The key to success when cooking ribs is the low temperature and several hours of cooking time. However, this beef primal cut also contains popular tender, juicy cuts of meat like Ribeye Roast and Ribeye Steaks.
Tammi Arender’s recipe for Hawaiian Ribeye Steaks with Grilled Pineapple Citrus Salad will make you feel like you are on the beach surrounded by palm trees. She joins the Tennessee Beef Council to walk us through the recipe!
