Smoked Herb Rib Roast
This triple-tested smoked Rib Roast is the one you want to feed your friends and family.
Cook Time: 7 hrs 15 mins
Servings: 24
Ingredients: 8
Ingredients
Herb Paste:
Garnish:
Preparation
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Step 1
Combine oil, salt, pepper, rosemary, thyme and sage in small bowl to form a paste. Spread evenly onto all surfaces of beef Ribeye Roast.
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Step 2
Add wood chunks, chips or pellets to smoker according to manufacturer's instructions. Preheat smoker to 225°F.
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Step 3
Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat or touching bone. Place roast in smoker, rib side down according to manufacturer's instructions. Set timer for 6 hours depending on desired smoke flavor. Smoke roast 4 to 6 hours for medium doneness. Carefully remove roast from smoker when meat thermometer registers 135°F.
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Step 4
Preheat oven to 350°F. Place roast, fat-side up, in shallow roasting pan for 30 minutes to 1 hour. Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)
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Step 5
Carve roast into slices between ribs. For thinner slices, remove ribs then carve. Season roast with salt and parsley, as desired.
Nutrition Information
327 Calories
6.7g SAT FAT
40g PROTEIN
3.1 mg IRON
10 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 3 to 5 ounces: 327 Calories; 167.4 Calories from fat; 18.6g Total Fat (6.7 g Saturated Fat; 0.8 g Trans Fat; 1.2 g Polyunsaturated Fat; 9 g Monounsaturated Fat;) 112 mg Cholesterol; 559 mg Sodium; 0.4 g Total Carbohydrate; 0.2 g Dietary Fiber; 40 g Protein; 0 mg Calcium; 3.1 mg Iron; 467 mg Potassium; 0.4 mg Riboflavin; 8.2 mg NE Niacin; 0.8 mg Vitamin B6; 3.3 mcg Vitamin B12; 250 mg Phosphorus; 10 mg Zinc; 49.7 mcg Selenium; 78.3 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.
The Essential Ingredients
- Ribeye Roast: Ribeye is a premium cut from under the front section of the backbone/ribs. It’s known for its rich, buttery flavor and texture and is ideal for any cooking method.
- Olive Oil: A golden, flavorful natural oil made by pressing olives. It has a rich yet neutral flavor and is commonly used for cooking, sauteing, and drizzling over salads or vegetables. It has a relatively high smoke point and is good for cooking while using high heat.
- Leafy Herbs: A collection of aromatic herbs are used in this recipe. These fragrant herbs enhance flavors of the dish and provide hints of citrus, earthy, peppery or minty flavors. They are easily found year-round and available fresh or dried.
- Thyme: An aromatic herb with tiny, greenish leaves that can be used fresh or dried and provides a subtle earthy, lemony flavor to recipes.
- Sage: A fragrant herb with soft green leaves and a slightly peppery flavor. Commonly used in stuffing’s, and sausages. Fresh and rubbed varieties available.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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I always need help with smoking - this is an easy recipe to follow!