Ingredients:
- Standing Rib Roast (Bone-in, 3-4 ribs): 8-10 lbs (3.6-4.5 kg)
- Kosher Salt: 2 tablespoons (36g)
- Freshly Ground Black Pepper: 1 tablespoon (14g)
- Garlic Powder: 1 teaspoon (3g)
- Onion Powder: 1 teaspoon (3g)
- Dried Rosemary: 1 teaspoon (2g)
- Dried Thyme: 1 teaspoon (2g)
- Beef Broth (for water pan): 2 cups (480ml)
- Beef Drippings (from the roast): As needed
- Dry Red Wine: 1 cup (240ml)
- Beef Broth: 2 cups (480ml)
- All-Purpose Flour: 1 tablespoon (8g) (or cornstarch slurry for gluten-free)
- Worcestershire Sauce: 1 tablespoon (15ml)
- Salt and Pepper: To taste
Instructions:
- Pat the roast dry with paper towels. Combine salt, pepper, garlic powder, onion powder, rosemary, and thyme in a small bowl. Rub the mixture evenly all over the roast. Place the roast on a roasting rack set inside a baking sheet. Refrigerate uncovered for at least 2 hours, or up to 24 hours. This helps with flavour and moisture retention.
- Soak wood chips in water for at least 30 minutes (if using). Preheat the smoker to 225°F (107°C). Fill the water pan with beef broth.
- Place the roast directly on the smoker rack, fat side up. Insert the probe thermometer into the thickest part of the roast, avoiding bone. Close the smoker and maintain a consistent temperature of 225°F (107°C).
- Smoke the roast until it reaches an internal temperature of 125°F (52°C) for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium. Replenish wood chips and water pan as needed.
- Remove the roast from the smoker and wrap it tightly in aluminum foil. Let it rest for at least 30 minutes. The internal temperature will continue to rise during the rest (carryover cooking).
- While the roast rests, skim off excess fat from the roasting pan (or use drippings saved from the foil). Place the pan on the stovetop over medium heat. Deglaze the pan with red wine, scraping up any browned bits. Add beef broth, bring to a simmer. Whisk in flour (or cornstarch slurry) to thicken. Stir in Worcestershire sauce, salt, and pepper to taste.
- Carve the roast against the grain into 1/2-inch slices. Serve with au jus, if desired.