How about a standing rib roast for something a little bit fancy? A huge slab of beef, cooked whole, then sliced for individual servings, will wow guests and tantalize those taste buds. The meat is a ribeye (scotch steak) so will be flavorful and tender.
This is actually a very easy thing to barbecue, whether you are cooking on a kettle or a hooded BBQ. The key is managing the temperatures required for the reverse sear, low to start with and hot to finish. Two-zone cooking (a hot side and a cool side) is ideal for this recipe. There are a lot of ways to set up indirect two-zone cooking, but this will vary from grill to grill.
Once presented, have on hand a sharp knife to cut clean single bone slices. This serving size may be too large for some people and can be further sliced to serve similar to a t-bone steak.
Rib Roast Reverse Sear Recipe
- 3 bone standing rib roast
- basic beef rub
- two-zone BBQ set-up
- chunk of peach wood
- Season the meat with your choice of rub or spices.
- Preheat the two-zone BBQ indirect side to 250 to 275 degrees F (121 to 135 degrees C).
- Add the standing rib roast to the indirect side of the BBQ and cook the meat to 5 degrees below your target doneness temperature. For example, medium-rare is 145 degrees F (63 degrees C), so 5 degrees below would be 140 degrees F (60 degrees C).
- When the target temperature is hit, about 2 hours, move the standing rib roast to the direct heat side of the BBQ and sear all over. This shouldn’t take more than 15 minutes.
- Let the meat rest for 15 minutes, then slice single bones to serve.