A standing rib roast is the centerpiece of many holiday tables. Roasting it on the smoker adds a level of deliciousness, but if you live in a cold weather place, feel free to use the oven. Just remember to roast at a low temperature and then finish on high heat for a nice crust. Avoid cooking to more than medium or medium-rare for the best result. If you have any leftovers, the meat and sauce on a hard roll make for an excellent sandwich the next day.
3-4 pound bone-in grass-fed rib roast
6 garlic cloves
¼ cup fresh rosemary
¼ cup fresh basil
2 teaspoons kosher salt
2 teaspoons black pepper
3 tablespoons Dijon mustard
3 tablespoons extra virgin olive oil
¼ cup heavy cream
3 tablespoons prepared horseradish
¼ cup sour cream
1 clove garlic, chopped
1 teaspoon dry mustard
¼ teaspoon ground white pepper
¼ cup crumbled blue cheese
Remove the roast from the refrigerator and let stand at room temperature 45 minutes.
Prepare the rub. Combine the garlic, rosemary, basil, salt, pepper, and mustard in the bowl of a food processor. Process until smooth. With the processor running, slowly pour in the olive oil until the mixture is emulsified. Cover the surface of the roast with the rub.
Heat the smoker according to the manufacturer’s instructions to 250°. Use mesquite chips or your favorite wood flavor. Place the roast in the smoker and allow to cook for an hour. Turn the roast and cook to an internal temperature of 120° for medium rare. Total time in the smoker should be around 20 minutes per pound.
Just before removing the meat from the smoker, heat the oven to 400°. Place the roast in the oven and bring to an internal temperature of 135° for medium-rare, about another 20 minutes. Remove the roast from the oven, tent with foil, and allow to rest for 15 minutes.
Make the sauce by combining the cream, horseradish, sour cream, garlic, mustard, and white pepper in the bowl of a food processor. Process until smooth. Remove to a smaller bowl and stir in the blue cheese.
Carve the roast and serve with the sauce. Extra sauce will keep in a tightly sealed container in the refrigerator for 1 week.