Slow-Smoked Rib Roast

Few culinary sights are more impressive than a standing beef rib roast. You can carve it into thick slices, bone and all, or for a more elegant presentation, you can cut the roast away from the bone after grilling and then carve the meat into thinner slices. Wood chips will add deep flavor to the roast. For easy grilling and carving, ask the butcher to french the roast, that is, cut away the fat and meat from the ends of the bones. Grilled or roasted vegetables are the perfect accompaniment. A standing beef rib roast is sometimes called prime rib. Prime, however, refers to the grading of the meat and not the specific cut. The USDA grades beef as prime, choice or select depending on its tenderness, flavor and juiciness. Prime beef is generally reserved for restaurants and is available to consumers only in premium butcher shops. You can prepare this recipe using any good-quality standing rib roast.
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