Standing Rib Roast


 Reverse Seared Standing Rib Roast

Standing Rib Roast - Reverse Sear Method - Set your BBQ up at 121c indirect and add chunks of seasoned wood (recommend cherry chunks) a little splash of olive oil rubbed on the meat and apply a great beef rub with plenty of salt and pepper and let it sit for 10 minutes. Place in the cooker indirect (away from the direct heat source) and let it cook until it reaches an internal temp of 49c. Take the meat off and loosely wrap in tin foil and rest for 10-15 minutes. Meanwhile, crank up the heat on the bbq or heat your cast iron pan to a high heat. Sear the steak off, flipping it every minute or so to get a great crust. Keep checking the temp with a digital probe and when it reaches a medium rare internal tempeture (54-58c) take it off. Loosely cover with tin foil and let it rest for 5-10 minutes and its ready to cut and serve.