We partnered with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff and asked Chef Joe Johnson of Charcoal Venice to create delicious dishes showcasing premium beef cuts. Here, chef showcases a simple but flavorful Smoked Rib Roast.
If you try recreating this on your own, post a picture and tag @chefsroll and @beefitswhatsfordinner ! We can’t wait to see how it turns out for you.
Smoked Standing Rib Roast
INGREDIENTS
- 1 (3 Bone) Standing Rib Roast
- As needed Coffee Pepper Rub
- As Needed Applewood Chunks
- Thermometer with leave in oven probe
METHOD
- Remove the rib roast from the refrigerator and season heavily with the coffee pepper rub 1 hour before you plan to smoke it.
- While the rib roast is tempering preheat you grill or smoker to 325⁰F. If using a charcoal grill move charcoal to one side so you can create a two-zone cooking area.
- Once you’re a ready to start smoking feed the coal with the applewood chunks.
- Probe your rib roast in the center of the ribeye slightly closer to the bone, place the rib roast in the smoker or on the grill and cover with the lid. To maintain the proper cooking temperature, adjust the airflow into you grill or smoker, check regularly to ensure there are no flare ups, feed as needed with wood chucks to maintain the desire smoke.
- Smoke your rib roast until it reaches an internal temperature of 110°F for medium rare, 120°F for medium, 130°F for medium well, and 150°F for well done.
- Once your rib is at your desired temperature, remove it from grill and place on a sheet tray with a rack, allow the rib to rest for 30 minutes. While it is resting, increase the grill temperature to 500⁰F.
- Right before serving, grill the rib roast until the outside is caramelized and charred. Slice along the bone for thick slices or remove the bones completely to slice thinner.
Beef Jus
INGREDIENTS
- 4 ea. Sliced shallots
- 3 ea. Sprigs of thyme
- 2 ea. Garlic cloves, germ removed
- 1 ea. Bay leaf
- 2 tbsp. Cooking oil
- 1 qt. Beef broth, sodium free
- ¼ stick Unsalted butter
- 1 tbsp. Red wine vinegar
- tt. Fine sea salt
- tt. Cracked black pepper
METHOD
- In a sauce pot over medium heat, add the cooking oil to coat the pot. Add shallots, garlic, thyme and bay leaf, sweat all ingredients until shallots are sweet and tender. Pour beef broth over the ingredients in the pot and bring to a low simmer.
- Allow beef jus to reduce by half, skim any scum or fat that rises to the top.
- Once the jus is reduced strain through a fine strainer into another small saucepot, return to a low simmer and add red wine vinegar.
- Remove the jus from the heat and slowly stir in the butter until it is well emulsified, season with salt and pepper.
- Cover and reserve in a warm place until ready to use.
Charred Butternut Squash with Shaved Radish
INGREDIENTS
- 1 ea. Medium sized butternut squash
- 4 ea. Large radishes, thinly shaved
- 1 pt. Baby kale or arugula leaves
- ¼ cup Honey
- Extra-virgin olive oil
- Fine sea salt and freshly ground black pepper
METHOD
- Preheat a charcoal grill to 300°F.
- With a sharp knife split the butternut squash from top to bottom and remove the seed. Using the tip of a knife, score the solid flesh side of the squash, not the seed cavity, in a hash mark pattern. This helps the squash to cook more evenly.
- After scoring the squash, brush both halves lightly with honey and season with fine sea salt and pepper.
- Once the grill is up to temperature, place the squash cut side down on the grill grate.
- Grill the squash for about 10-15 minutes or until the surface is moderately charred. Flip the squash over and continue to cook until the squash is tender enough for a skewer or paring knife to easily pierce it. Don’t be afraid of the char that develops on the outside of the squash, this with help intensify the flavor.
- While the squash is cooking, shock the shaved radish in an ice bath for about ten minutes, removed from ice bath and drain on paper towel until dry.
- Now that squash is cooked cut it into large chunks and season to taste with salt and pepper.
Roasted Pumpkin Vinaigrette
INGREDIENTS
- ½ ea. Small sugar pumpkin, about 1 pound
- Extra-virgin olive oil
- Fine sea salt and freshly ground black pepper
- 1 tbsp. Dijon Mustard
- 1 ea. Garlic clove, germ removed, crushed into paste
- ½ ea. Shallot, finely diced
- ¼ tsp. Fine sea salt
- Freshly ground black pepper
- ¼ cup Apple cider vinegar
- ¼ cup Balsamic vinegar
- Juice of ½ lemon
- ¼ cup Water
- ¾ cup Grapeseed oil
- ½ cup Pumpkin seed oil
METHOD
- Preheat the oven to 350-degrees F.
- Using a sharp knife, cut off the crown of the pumpkin and discard.
- Cut the pumpkin into 1-inch wedges and remove the seeds.
- Lay the pumpkin slices on a baking pan, drizzle with olive oil, and season with salt and pepper. Turn the pumpkin over and repeat on the other side.
- Bake until the pumpkin is completely cooked and super soft enough to be puréed, about 30 minutes. Let cool.
- Remove the skin from the pumpkin and discard.
- Transfer the pumpkin flesh to a blender, preferably a Vita-Mix, and purée until completely smooth.
- Measure ½ cup of pumpkin puree for the vinaigrette. In a large jar or container with a tight-fitting lid, combine ½ cup of the pumpkin puree, mustard, garlic, shallot, ¼ teaspoon salt, and 6 turns of a peppermill – adding salt to the base of the vinaigrette before the oil is key so it dissolves. Pour in the vinegars, lemon juice, and water. Add the grapeseed and pumpkin seed oils, secure the lid, and shake well again until fully emulsified. Shake well before using.
Plating
- Slice the rib roast to your desired thickness and shingle on a platter.
- Season with coarse sea salt and cracked pepper, drizzle with beef jus and extra virgin olive oil.
- Beside the sliced rib roast, arrange the charred butternut squash, scatter the baby kale or arugula leaves and radish over top of the squash.
- Dress with the pumpkin vinaigrette and serve immediately.
Plated on a @fortessatableware Petrified Wood Platter
