Smoked Herb Rib Roast - Beef - It's What's For Dinner

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Smoked Herb Rib Roast

This triple-tested smoked Rib Roast is the one you want to feed your friends and family.

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This triple-tested smoked Rib Roast is the one you want to feed your friends and family.

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• 7 hrs 15 min
• 24SERVINGS
• 330Cal
• 40 gProtein

Test Kitchen Tips

Different hardwoods produce different results, from the deeper smoky flavor of mesquite to the mild sweetness of apple wood to the versatility of hickory.

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• 7 hrs 15 min
• 24 SERVINGS
• 330 Cal
• 40 g Protein

Prep Time: 15 min Cook Time: 420 min Total Time: 7 hrs 15 min Cook Mode

Ingredients:

• 8 to 16 pounds beef Ribeye Roast

Herb Paste:

• 1/4 cup olive oil
• 2 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh thyme
• 1 tablespoon finely chopped fresh sage

Garnish:

• 1 tablespoon finely chopped fresh parsley (optional)

Cooking:

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. 
2. Add wood chunks, chips or pellets to smoker according to manufacturer's instructions. Preheat smoker to 225°F.
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. 

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.)

5. Carve roast into slices between ribs. For thinner slices, remove ribs then carve. Season roast with salt and parsley, as desired.

Test Kitchen Tips

Different hardwoods produce different results, from the deeper smoky flavor of mesquite to the mild sweetness of apple wood to the versatility of hickory.

Nutrition Information

Nutrition:

327 CALORIES

0 % *

6.7g SAT FAT

0 % DV **

40g PROTEIN

0 % DV

3.1 mg IRON

0 % DV

10 mg ZINC

0 % DV

* 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

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

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.

FAQs

FAQs:

• How many people will a 8-pound roast feed?
A 8-pound roast will feed about 10 to 12 people. A general rule of thumb to follow is to allow 1/2 to 3/4 pound of roast per person.
• Should I trim the fat off a rib roast before cooking?
No. Ribeye roasts have a fat cap that adds flavor and moisture during the cooking process. If you prefer, you can trim the fat after roasting.
• Can I use dried herbs in place of fresh?
You sure can, but reduce the quantity. A teaspoon of dried herbs can be subbed for every tablespoon of fresh.
• How long should the roast rest before carving?
Follow your recipe carefully, however tent with foil and rest 15 to 20 minutes before slicing.

Butcher Counter

Ribeye Roast Rib Primal

Savory and fine-textured with generous marbling. A classic holiday roast.

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