Type what you have

Ingredients

• ✓ standing rib roast
• charcoal briquet
• hickory wood chip
• bourbon whiskey
• steak seasoning

Instructions

1. 1 Start at least 10 pounds of the charcoal in a torpedo style smoker. You need a fairly hot fire. Fill the secondary pan with cold water, and wait for the coals to turn white. Soak hickory chips in bourbon with enough water to cover. Rub the roast liberally with steak seasoning, being sure to coat all surfaces.
2. 2 When the coals are ready, place the roast on the top grate. Throw a few handfuls of soaked hickory chips onto the fire, and close the lid. Check the fire every 45 minutes or so, adding more charcoal as needed to keep the fire hot. Every time you check the fire, add more wood chips. Cook for 8 to 10 hours, or to your desired doneness. Use a meat thermometer to check the roast. The meat tastes best when rare: 145 degrees F (65 degrees C), but cook to your liking.

By Ed g4m

Ingredients

• ✓ standing rib roast
• mashed potato
• mayonnaise
• parmesan cheese
• salt
• black pepper
• egg
• all-purpose flour
• mashed potato
• panko bread crumb
• potato chip
• salt
• pepper
• all-purpose flour
• canola oil
• whole-grain mustard

Instructions

1. 1 Preheat oven to 375 degrees .
2. 2 For the mashed potato crust:
3. 3 Make Buttery Homestyle Flavored Mashed Potatoes to package directions substituting boiling milk for the water.
4. 4 When the milk is incorporated, add the mayonnaise and the Parmesan. Season with the salt and pepper to taste. Cool for 5 minutes.
5. 5 Once cooled, add the eggs, and the flour. Mix until blended - the potatoes should appear thick and dry.
6. 6 For the crispy outer potato crust:
7. 7 Combine the 3 ingredients and set aside.
8. 8 For the Roast:
9. 9 Season the rib roast generously with salt and black pepper. Dust the outside with the all-purpose flour.
10. 10 Heat a cast iron or a large heavy saute pan over med-high heat. Add the canola oil and allow it to heat until simmering.
11. 11 Add the rib roast carefully bone-side up or fat side down. Sear until golden in color.
12. 12 Remove the roast and place on a sheet tray. Allow it to cool for 10 minutes.
13. 13 Once cooled, brush the mustard onto the fat side of the roast and the under side. Coat the roast with the potato and egg mixture. Then coat the potato mixture with the crispy crust mix.
14. 14 Place the roast in the preheated oven and roast for 1 hour.
15. 15 Turn off the oven and making sure to keep the oven door closed, leave the roast in the oven for 3 hours.
16. 16 After 3 hours, turn the oven back on to 375 degrees to reheat the roast - about 10 minutes.
17. 17 Remove the roast and let it rest for 15 minutes. Slice and serve.

By Idahoan

Ingredients

• ✓ standing rib roast
• onion soup mix
• black pepper
• rock salt
• all-purpose flour
• rosemary
• water

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Rinse roast and pat dry with paper towels. Mix soup mix and pepper together in a small bowl; rub generously over all sides of roast. Place roast onto a clean, dry baking sheet; let rest for 30 to 45 minutes.
3. 3 Mix rock salt, flour, and rosemary together in a bowl. Gradually pour in water and mix by hand (wear gloves if desired) until batter is thick and paste-like, adding more water if necessary.
4. 4 Spread salt batter into the bottom of a roasting pan to make a 1/2- to 3/4-inch-thick layer; reserve 1 to 2 cups batter. Place roast, with the bones facing down, on batter in the center of the pan. Pull batter up and around roast until meat is completely covered. Pat on extra batter if necessary. Insert an oven-safe meat thermometer into the roast so its gauge will be visible from the front of the oven.
5. 5 Cook in the preheated oven for 15 to 20 minutes. Remove from the oven and patch any holes or breaks in the coating with remaining salt batter.
6. 6 Return roast to the oven and cook until internal temperature reaches 130 degrees F (54 degrees C), about 3 hours, or to desired doneness. Remove from the oven and let rest until internal temperature reaches 140 degrees F (60 degrees C), 20 to 30 minutes.
7. 7 Chip off and discard salt crust, then slice and serve.

By Chuck Dagel

Ingredients

• ✓ standing rib roast
• black pepper
• rosemary
• rock salt
• all-purpose flour
• water
• bacon
• butter
• mushroom
• au jus gravy mix
• water
• red wine

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Rinse the roast, and pat dry with paper towels. Sprinkle black pepper and rosemary over the top and sides of the meat, and set aside.
2. 2 In a large bowl, mix the rock salt with the flour, and slowly work in 3/4 cup of cold water or as needed, about 1 tablespoon at a time, to make a sticky paste. Place a 1/2-inch thick layer of the rock salt paste into the bottom of a roasting pan. Lay the meat, ribs down, onto the paste. Lay the bacon strips over the top of the roast. Smear rock salt paste liberally all over the roast, coating the top, sides, and bottom of the meat. Reserve about 1/4 cup of the paste.
3. 3 Bake the roast in the preheated oven until seared and brown, 20 to 30 minutes. Remove the roast from the oven, and check for holes in the paste coating; repair with reserved paste. Reduce oven temperature to 325 degrees F (165 degrees C). Return the roast to the oven, and cook until browned and an instant-read meat thermometer inserted into the thickest part of the meat, not touching bone, reads 130 degrees F (54 degrees C) for medium-rare, about 1 more hour. Remove the roast, and allow to stand for about 30 minutes. Temperature will rise to 140 to 145 degrees F (60 to 65 degrees C) as it rests.
4. 4 Melt butter in a large skillet over medium heat, and cook and stir the mushrooms until browned and their liquid has almost evaporated, about 15 minutes. Stir in 6 cups of cold water, and whisk in the au jus gravy mix until smooth. Stir in the red wine. Bring the sauce to a boil, reduce heat, and simmer, stirring constantly, until the sauce has thickened.
5. 5 To serve, break off and discard the salt crust from the meat; slice, and serve with mushroom gravy.

By Cajun Girl