Tag: Beef Rib Roast

Smoked Beef Rib Roast

Smoked Beef Rib Roast weighing about 9 lbs.

The Best Beef Ribs

Surprisingly, Beef Ribs like these aren’t readily available at most grocery stores but, when they are, you should snatch them up. I picked up this 9+ pound Beef Rib Roast for about $42 USD, with tax, $4.58 per lbs. Beef Short Ribs are more common but usually expensive. A rack this size, rarely has much meat on the bones because Prime Rib and Ribeye steaks are cut from the bones so, the only meat that’s ever left is in-between. I show you how to prepare and cook delicious Beef Ribs like that, here. Another great option is Country Style Boneless Beef Ribs and I’ve got a great recipe for those as well. But, if you ask me, this is the way to go. Just a solid piece of meat still connected to the rib bones.

9.12 lbs Raw Beef Rib Roast on a white cutting board upon a butcher block counter top.

Preparing the Beef

Much like a Beef Brisket, there is a lot of trimming that needs to be done before a Beef Rib Roast is cooked. All the fat can be left on the roast if it’s preferred but, everyone should be concerned with the removal of the silver skin. It can be very unpleasant chewing on piece of meat that hasn’t had this removed because it doesn’t break down when it’s being eaten. The silver skin, on a portion of beef this size, runs the entire length of the beef and is approximately 4″ inches wide. I show you how to trim and remove it in the video tutorial. The membrane on the ribs can also be peeled off.

Beef Rib Roast after Smoking on the grill for only 3 hours.

Seasoning and Smoking

It’s fairly common practice to lube up the meat before seasoning with some sort of oil, mustard or hot sauce. I don’t use any of those. I just hit it, on all sides, with Kosher Salt & pepper, then place in the corner of my grill over indirect heat. I have a 3 burner gas grill and I only turn on the front burner with the heat set on low. With the lid down my heat levels out around 275° Fahrenheit throughout the duration of the cook(approximately 9 hours). I use a smoke tube filled with pellets to provide the smoke and it works great. The flavor it adds to the meat is amazing.

Fully Smoked Beef Ribs with 7 bones and a black bark.

Something you might want to consider, however, is wrapping the meat once the internal temperature reaches 165° F. My ribs were good but I think they would have been even better if I had done that. I think next time, just for fun, I might even pull the rack off the heat, once I hit 125° F internal temp, and slice up some medium rare ribs.

Smoked Beef Rib Roast video tutorial by PoorMansGourmet.

Smoked Beef Rib Roast Ingredients:

10 lbs Beef Rib Roast, bone in
Olive oil or Louisiana Hot Sauce, optional
Kosher Salt and Pepper

5 cups Wood Pellets for smoking

Just follow the instructions in the video tutorial and I’ll show you exactly how to make this Smoked Beef Rib Roast.

Prime Rib Standing Rib Roast

Good Prime Rib

This Prime Rib Standing Rib Roast is a Prime example of what Poor Man’s Gourmet Kitchen is all about.  I saved $20 bucks on this beef due to the fact that I scored a sale.  If I bought this Roast before Christmas day it would’ve cost me well over $55 dollars with tax.  The grocery store over stocked for the holidays, however, and that price dropped dramatically when they weren’t selling.  Instead of risking the complete loss with a toss, their loss is my gain.  There is only 2 days left on the expiration date but the meat still looks great.  And, after the price drop, there was an additional $5 dollar off coupon attached to the label, so this 7.5 lb Rib Roast only cost me $30 bucks!

Prime Rib is my Favorite

For me, Prime Rib was so easy to fall in love with.  I grew up eating the worst cuts of meat because my Mom just didn’t know what she was looking for when she would shop for steak.  Plus she was always buying the cheapest cuts to save money so we never got anything good.  And to make matters even worse, though she loved to cook. she wasn’t very good at it.  But for the longest time, i thought it was me.  I didn’t think I liked steak at all.  I had no idea that I just hadn’t had the right cuts or had it prepared right.  So if you can imagine the look on my face, the first time a slice of Prime Rib, with Aju, melted in my mouth, you can probably understand why this steak instantly became my absolute favorite.

Prime Rib Standing Rib Roast Ingredients:

1 Beef Rib Roast
1/3 cup Olive Oil
Salt and Pepper
Aju (optional)
Horseradish (optional)

Marinade
4 Garlic Cloves, chopped
1/4 tsp Salt
1/4 tsp Black Pepper

Approximate cooking times and required temperature based on a 4 to 6 pound rib eye roast in a 350 degrees Fahrenheit oven:

RARE (120-125 degrees F): 18 to 20 minutes per pound
MEDIUM RARE (125-130 degrees F): 20 to 22 minutes per pound
MEDIUM (130-135 degrees F): 20 to 24 minutes per pound
MEDIUM WELL (135-140 degrees F): 22-24 minutes per pound
WELL (145+ degrees F): 22-26 minutes per pound

Cover the Rib Roast with Salt and Pepper, especially the fat side.  Then combine all the marinade ingredients and let it sit for 5 to 10 minutes and coat the entire roast with the marinade, gently massaging the mixture into the meat on all sides.  Refrigerate for 24 hours if possible, then roast at 350 for 20 to 22 Minutes per pound (below is a basic meat time and temperature guide).  Let the Roast cool for 5 minutes before cutting into the meat after cooking.  Then serve each Prime Rib Steak with Aju and Horseradish.