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Smoker | |
| 3 cups toasted, day old baguette cubes (from 1 small baguette) 1/2 ounce dried morel or shiitake mushrooms 1 cup loosely packed tarragon leaves (from 1 bunch) 1/3 cup Dijon mustard 1 tablespoon kosher salt 1 1/2 teaspoons black pepper 1 (about 9-lb.) 3-rib standing rib roast, chine removed and tied Hickory hardwood pellets | |
| Step 1 Process bread cubes, mushrooms, and tarragon in a food processor until finely chopped, about 20 seconds. Step 2 Stir together mustard, salt, and pepper in a small bowl. Coat roast with mustard mixture until evenly coated. Sprinkle all over with breadcrumb mixture, pressing to adhere. Place roast on a baking sheet, and chill, uncovered, at least 4 hours or up to 8 hours. Let roast stand at room temperature 1 hour before cooking. Step 3 Fill a pellet container to an electric pellet grill with hardwood pellets according to manufacturer’s instructions. Set temperature to 350°F, close lid, and preheat pellet grill 10 to 15 minutes. Step 4 Place beef on oiled grill grate, fat cap side up, close lid, and grill until a meat thermometer inserted into thickest portion registers 120°F, about 2 hours and 15 minutes. Transfer roast to a cutting board, cover with aluminum foil, and let rest 20 minutes before slicing. (Internal temperature will continue to rise to medium-rare.) Serve sliced beef with any accumulated juices on cutting board. | |
Unrated | |
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