Rib Roast Reverse Sear

Three rare bone-in ribeye steaks are laid out on a chopping board.

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.

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A three bone standing rib roast nearing finishing on a round smoker.
The first phase of cooking is the low and slow smoking to achieve the desired internal temperature.
A smoked and grilled three bone standing rib roast sits on a chopping board awaiting slicing.
Leave the standing rib roast at least 15 minutes to rest after the grilling step before serving.
Three rare bone-in ribeye steaks are laid out on a chopping board.
The roast can be cooked to your preferred doneness, this cut and cooking method works well for rare.

Rib Roast Reverse Sear Recipe

1
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Three rare bone-in ribeye steaks are laid out on a chopping board.
How about a standing rib roast for something a little bit fancy? A huge slab of beef, cooked whole, then sliced will wow guests and tantalize their taste buds.
Preparation 15 minutes
Cook 2 hours 15 minutes
Ready in 2 hours 30 minutes
Servings 3 Servings
CourseDinner
InfluenceGlobal
DifficultySeasoned

Ingredients

  • 3 bone standing rib roast
  • basic beef rub

Equipment

  • two-zone BBQ set-up
  • chunk of peach wood

Directions

  • 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.

Nutritional Information

Calories: 2709kcalCarbohydrates: 1gProtein: 123gFat: 241gSaturated Fat: 101gPolyunsaturated Fat: 9gMonounsaturated Fat: 105gCholesterol: 549mgSodium: 404mgPotassium: 2013mgFiber: 1gSugar: 1gVitamin A: 35IUVitamin C: 1mgCalcium: 82mgIron: 13mg

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Booma

About Boomas Bromage

After diving headfirst into a barbecue with the purchase of a custom offset smoker many years ago, Booma has slowly worked around many different forms of pits, taking the time to learn fire control first and then all the ins and outs of each style and form.

Learn more about Boomas Bromage
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Comments

  1. 5 stars
    Booma,
    My son said buy 200.00 worth of meat and don’t expect much. I bought a 5-bone prime rib roast for the first try on a Big Green Egg. Your method is dead on. Meat probes usually don’t lie. Your temps for rib roast for the med. rare and will be absolutely beautiful. I run my final temp to 450 F. for no more that 10 min for final searing. Wrapped and rested for 30 min because that was all I could stand. Great cut of meat done right. Oh, you can’t miss with plenty of salt and pepper rubbed in or your favorite dry rub. The meat won’t care if the temperatures are hit.