Updated: Oct 7
YIELD: A 4 RIB ROAST WILL SERVE 8-10 PEOPLE
4 rib standing rib roast (note: either have your butcher separate the bones from the roast , not remove, but cut between the bones and the roast)
1/2 cup of LSR, Lisa’s Steak Rub
1/2 cup minced garlic
1/2 cup of good olive oil
1/4 cup of fresh rosemary leaves
Smoker. We will be using the Traeger pellet smoker. Any smoker will work for this recipe
PRO TIP: Baste the roast every 45 minutes with a mixture of beef stock, Savory Choice Beef Demi Glace, packet (available on Amazon), and Worcestershire. Exact measurements 1 cup of stock, one packet of Demi lace, and 1 tablespoon of Worcestershire. Place pan under the roast to capture the juices to use for a au jus for serving.
STEP 1: Take ingredients for the wet rub and place in a mini food processor and process until a smooth paste has been created.
STEP 2: Rub the roast including the area between the bones and the roast. Let sit at room temperature for one hour before placing on the smoker. Truss the roast. See our video for demo on this.
STEP 3: When ready to cook, set Traeger temperature to 275˚F and preheat, lid closed for 15 minutes. Suggest using Pecan or Mesquite pellets.
STEP 4: Place roast on the smoker and insert a meat probe. Cook the roast until the internal temperature is 125. Remove from the smoker and drizzle a high quality unsalted butter over the roast, tent with foil and allow to rest for 30 minutes. This will produce a medium rare roast. The edges will be closer to medium and this is great for a family meal to give different doneness options for your family. Cook time approximately 3 hours.
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