Give your National Day BBQ a special twist with this smoked herb-crusted rib roast recipe. Perfect for sharing with family and friends!
Smoked Herb Rib Roast
Smoked Herb Rib Roast

INGREDIENTS
- 7 kg US beef rib roast
- ¼ cup olive oil
- 2 tablespoons salt
- 2 tablespoons black pepper
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon fresh sage
- 1 tablespoon finely chopped fresh parsley
No. Servings:
24
Cooking time:
7 Hr 15 Min
INSTRUCTIONS
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In a small bowl, combine the oil, salt, pepper, rosemary, thyme, and sage to form a paste. Spread the paste evenly over the entire surface of the ribeye roast.
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Add wood chunks, chips, or pellets to your smoker according to the manufacturer’s instructions. Preheat the smoker to 110°C.
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Insert an oven-safe meat thermometer so the tip is centered in the thickest part of the roast, avoiding fat and bone. Place the roast in the smoker, rib side down, following your smoker’s instructions. Set the timer for 6 hours, depending on your desired smoke flavor. Smoke the roast for 4 to 6 hours for medium doneness. Carefully remove the roast from the smoker when the thermometer reads 55°C.
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Preheat the oven to 175°C. Place the roast, fat side up, in a shallow roasting pan and cook for an additional 30 minutes to 1 hour. Remove the roast when the meat thermometer reads 60°C for medium or 70°C for medium-well. Transfer the roast to a cutting board and tent loosely with foil. Let it rest for 15 to 20 minutes. The temperature will continue to rise by about 1.2°C to reach 63°C for medium or 71°C for medium-well.
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Slice the roast between the ribs. For thinner slices, remove the ribs first, then carve. Season the roast with salt and parsley to taste.
Enjoy!
*Courtesy of Beef It’s What’s For Dinner.
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