Smoked Standing Rib Roast

A standing rib roast smoked to perfection and covered in a crusty and flavorful exterior is hard to beat on special occasions. The ideal main course for the holidays or other celebrations, the standing roast requires some patience, but it's easy to prepare and requires very few ingredients. This main starts with the meat itself. There is no need to add spices and other flavorings, as the beef has everything needed to be simply delicious. For our take on standing roast, we went with a smoked version. Be sure to have a large enough smoker with at least two inches of space on each side of the cut so the heat and smoke can flow adequately. Use a mild wood or a fruitwood such as cherry and a light to medium level of smoke to avoid creating an acidic taste in the meat, especially in the fat.

A standing rib roast is also known as prime rib, beef rib roast, ribeye roast, or boneless or bone-in roast. These are all the same cut of beef. From this primal cut comes the ribeye steak, but it has to be cut from the standing roast to become a steak. The bottom line is that the roast, or the subsequent steaks that come from it, are succulents pieces of beef that shine in various cooking methods.

Plan on one pound of uncooked roast per person in order to have plenty at mealtime and some generous leftovers. This is a great roast to carve right at the table for a dramatic presentation. Keep in mind that thinner slices dry out quickly but are more tender, whereas thicker slices will remain juicier but can become tougher faster. Serve with your favorite sides like potatoes and roasted vegetables.