Rib Roast Reverse Sear Recipe
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
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.
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