Standing Rib Roast Photo & Recipe Courtesy of Russ Crandall, The Domestic Man
Recipe Author: Russ Crandall, The Domestic Man from The Heritage Cookbook
When the holidays roll around every year, we look forward to big, flavorful, centerpiece dishes that bring out the WOW factor! Some of our favorites are pastured raised turkey, beef or pork tenderloin, and leg of lamb. However, there may not be a better main dish for a gathering than grass-fed standing rib roast.
Our friend Russ Crandall, The Domestic Man, published a beautiful new cookbook this year (The Heritage Cookbook) with some of these amazing recipes. Give this one a try, we think you’ll love it as much as we do.
Time: 5 hrs + overnight dry brine
US Wellness Shopping List: Standing Rib Roast
- 1 standing rib or sirloin roast (bone-in prefered), about 5 lbs
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp ground mustard (Colman’s prefered)
1. In a small bowl, combine the salt, pepper, and mustard. Pat the roast dry, then rub all over with the salt mixture. Place on a plate (suspended over a small wire rack if possible) and refrigerate overnight, uncovered.
2. The following day, prepare your smoker for indirect smoking (more instructions here), with a target temperature of 180F (but up to 200F is fine). Place the roast on the smoker, fatty-side up, and smoke until the internal temperature reaches 125F for a medium (pink all the way through) done roast, or 120F if you’d like it a little bloodier. This part of the process will take at least 3 hours, but up to 5 hours depending on the size of the roast (and whether or not it is bone-in).
3. As the roast gets close to temperature, pre-heat your oven to 450F (up to 500F if your oven will go that high). Place in the oven and roast until the outside is dark brown and crispy, about 10 minutes. Remove from the oven and rest for 15 minutes, then slice and serve.
See more of Russ Crandall’s recipes on our Discover Blog.
Meet The Chef
A big US Wellness thank you goes out to Russ Crandall, The Domestic Man. At his blog, you’ll find gluten-free and Paleo-friendly recipes. His recipes focus on classic, traditional, and international dishes from a historical, linguistic, and cultural perspective.
Check out his cookbooks! Russ released his debut cookbook, The Ancestral Table: Paleo Recipes for a Traditional Lifestyle, in February 2014, and his second cookbook, The New York Times-bestselling Paleo Takeout: Restaurant Favorites without the Junk, in June 2015. His most recent cookbook was released May 1, 2019, The Heritage Cookbook.