This post is sponsored by Tony Chachere’s, but all opinions are 100% my own.

A standing prime rib roast is always the star of any holiday table. It’s a classic Christmas dinner main dish and if cooked correctly, is always so delicious. I partnered with Tony Chachere’s to share with you this smoked standing rib roast that is smoked low and slow and finished on high heat to create an amazing crust on the outside of the roast with a perfectly tender, juicy, and flavorful inside. This smoked standing rib roast is absolutely mouthwatering delicious and you are going to love adding it to your holiday menu.

This smoked standing rib roast is one of the BEST pieces of meat I have ever eaten and that is because it is full of flavor from the inside out. I inject the inside of the meat with Tony Chachere’s Garlic and Herb Injectable Marinade and then slather the outside with their Creole seasoning, olive oil, rosemary, and thyme. It creates a juicy rib roast that is perfectly seasoned with every bite.

What is a standing rib roast?

A standing rib roast is a prime rib roast that is a cut of beef that comes from the primal rib. It is one of the most flavorful and juiciest cuts of beef.

How do I know what grade of prime rib to buy?

If your budget allows I would first pick a Prime grade because it will have the most marbling and flavor, with the second being Choice grade which will also be delicious! If you need to buy Select choice, don’t worry it will still be tasty, but might not be quite as tender as the other two grades.

What if I don’t have a smoker?

You can cook this standing rib roast in your oven or on the grill. If you are cooking in the oven you will follow the same method and temperatures as the smoker. If you are using a regular gas or charcoal grill it will be harder to maintain steady temperatures, but you cook it on indirect heat and then sear it at the end to create a crust. You could also cook in the oven until the high temperature portion and then place on the grill for a reverse sear at the end.

Tips for smoking the best standing rib roast.

Let the roast sit out at room temperature for 30 minutes before smoking it.
Even though the roast is smoking at a low temp, make sure to keep an eye on it in case one side is cooking faster than the other, you may need to rotate it throughout the cooking process.
For an even better crust on the outside, broil it in the oven at the end to crisp up that top layer of fat if you aren’t getting that crust on the smoker.
Use a meat thermometer to check the internal temperature to ensure you don’t overcook the roast. You want 120-125 for rare, and 130-135 for medium rare. Make sure to take the roast off the smoker a minute before it’s at temperature because as it rests it will continue to cook.
Make sure to allow the roast to rest for 15 minutes at least before slicing to ensure the juices stay inside the meat.

This smoked standing rib roast is going to be a hit at your holiday table this year I can guarantee! Make sure to check out Tony Chachere’s for more delicious recipes and products!

Ingredients:

4-6 Lb. Bone in Standing Rib Roast
1/2 Bottle of Tony Chachere’s Garlic and Herb Butte Injectable Marinade
3 Tbsp. Tony Chachere’s Original Creole Seasoning
2 Tbsp. Fresh Thyme
2 Tbsp. Fresh Rosemary
2 Tbsp. Olive Oil

Directions:

Let Rib Roast set at room temperature for 30 minutes and then inject it in several spots all over the roast.
Mix together olive oil, Tony Chachere’s Creole Seasoning, thyme, and rosemary and make a paste and then rub the paste all over all sides of the roast until covered.
Take baking twine and go underneath the roast coming up and tying around the roast to secure it and keep it from falling apart while it cooks. You want to do this several times over the roast.
Preheat smoker to 250 degrees.
Place Rib Roast on the smoker and cook for 2.5-3 hours until internal temperature is 118 degrees. (For a larger roast, adjust time. Roughly 30 minutes per pound.)
Increase heat to 450 degrees and sear the smoke for another 15-20 minutes until golden brown.
Remove from the smoker and loosely tent with foil and let rest for 15 minutes before slicing.
If desired, place the roast under a broiled in the oven to make a crust on the roast if desired.

*For rare internal temp should be 120-125, for medium rare 130-135.

Note: You can follow the same temperatures in the oven or on a grill. If cooking on a grill, make sure to place roast on indirect heat.