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Couple question on Standing Rib Roast

Picked up a small 4.5lb standing rib roast from Costco. Have never ever done one before. Hoping its good! Going to use Stuart's method with roseamry, garlic, etc.

My questions are more on the preparation/serving of the "prime" rib once its cooked. Currently it has the bones in, and I plan on leaving it that way. How do I pace this thing in the smoker? With the bones on the top? The bottom? The side? I'm assuming bones/fat side on top but not sure.

Once its done and ready for serving, how do you slice it? I'm just assuming you cut thick slices off it and serve....should I be removing the rib bones before serving or does it really matter?

Do you guys prepare some au jus as well or gravy to accompany this? What are some nice sides for prime rib? Was thinking about some baby roasted potatoes with dill. Maybe some kind of grilled veggies as well....like grilled peppers, tomatoes, asparagus combo.

Thanks for any thoughts. doing the rub at noon today, will start cooking around noon tomorrow
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