The Smokin' Elk's Standing Rib Roast
Make your Christmas one to remember with this spectacular standing rib roast by BBQ master The Smokin’ Elk, cooked to medium rare perfection with the DOT Digital Oven Thermometer and Thermapen ONE.
I love feasting over the festive season and never usually stick to just the one meat for the Christmas day meal. Turkey is always there but sometimes I’ll cook this extra special beef rib roast too because its Christmas and you deserve it! A special cut of meat always deserves a special gravy too, so I’m also going to show you how to make that!
For your beef, you want to achieve the following final done temperatures (this means the temperature after the meat has rested), depending on your preference:
Well done: 71°C